Tricolor Pizza

For the Pizza Tricolore, put the flour and salt in a large enough bowl, make an indentation and crumble the yeast into it.

Stir and dust with 75 ml of lukewarm water and a tiny bit of flour. Cover and let it rise in a warm place until the dampfl starts to crack.

Mix the dampfl with the remaining flour and another 75 ml of lukewarm water and knead into a smooth dough.

Cover and let rise until double in size. Preheat the stove to the highest temperature. Mix the ricotta with the egg until smooth, season with salt and pepper.

Peel garlic and cut into thin slices. Rinse and clean the spring onions and cut into rings. Rinse pepperoncini, slit open, remove seeds and cut into rings.

Shape the risen dough into two balls and let rise repeatedly for 15 minutes, then knead and roll out as thin as possible round, the edge a tiny bit thicker.

Brush each with 1 tbsp. olive oil, spread ricotta mixture evenly on top and top with garlic, pepperocini and green onions. Drizzle with remaining oil.

Place both on a baking sheet. Bake in the oven on the lowest rack for 15-20 minutes and cut the Pizza Tricolore in half before serving.

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