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

1. 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. Alternatively, line the tray base with a sheet of baking parchment. There is no need to let the dough prove.
2. Preheat the oven to gas mark 6/200°C/400°F. Scatter the onion rings and Sauerkraut evenly on top of the dough, making sure they reach right to the edges.
3. Now add your toppings – salami, sliced sausage, tomato and cheese. Sprinkle with herbs and black pepper.
4. Bake for 15-20 minutes until golden brown and bubbling. The bread base should be perfectly baked. Stand the pizza for 5 minutes before cutting into squares.

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