Sauerkraut- und Salami-Pizza vom Blech

500 g pack bread mix – brown, mixed grain or light rye 1 onion, thinly sliced into rings half 500 g jar Sauerkraut, drained and rinsed 100 g (3 ½ oz) herb, onion or cheese coated salami, sliced thinly 1 large tomato, sliced thinly 75 g (2 ¾ oz) Bavarian Emmental, coarsely grated several good pinches of dried oregano or marjoram freshly ground pepper Make up the bread mix according to pack instructions. Roll out on a lightly floured board to a thin rectangle large enough to fit a shallow roasting tin or baking tray, about 25 x 30 cm (10 x 25 inches). Lightly grease the tray with a little oil, but not too much or the bread will not press easily into it. ... >> more