Steps

• Prepare the pizza dough with flour, salt and sugar (which helps fermentation) in the container, pouring the lukewarm water little by little with the fresh yeast dissolved in it.

• Then work it with your hands for about fifteen minutes.

  Cover with the lid and wait about an hour and a half until it doubles in size.

• Prepare a fairly thick tomato sauce by putting extra virgin olive oil in a pan together with blended tomatoes, basil and a little salt. Cook over low heat for fifteen minutes.

• Cut the ham into small cubes.

  Make the pieces of giardiniera smaller, and slice the mozzarella into thin rounds.

• Roll out four round bases from the dough using a rolling pin, and heat the small oven over the stovetop flame.

  Put a little flour on the oven plate, prick the base with a fork (to prevent bubbles during cooking) and leave it on the heat for five minutes on one side, flip it, and top with the tomato sauce.

• Put the giardiniera on half of each pizza.

  Finally add the ham, and mozzarella all over.

  Cover the small oven with its domed lid and wait a few more minutes until the mozzarella melts.

• In total about ten/thirteen minutes for “Pizza on a plate half giardiniera and half margherita” ready when you perceive the irresistible aroma that will please and satisfy the whole family at the same time.