Hearty wheat sourdough pizza with chicken and salami

Here's how:

• 1

  Heat the water to 20 °C. Add the oil and crumble in the yeast, then add the sourdough starter.

• 2

  Stir in the flour and salt, then knead the dough for a few minutes. Let it rise for about 75–120 minutes.

• 3

  Roll out the dough and let it rise for another 30–45 minutes under a kitchen towel.

• 4

  Add butter, minced garlic, and chopped yellow onion to a saucepan. Once the onion has softened, add the crushed tomatoes, apple cider vinegar, and spices. Then let it simmer, covered, for about 30 minutes.

• 5

  If you're using a baking stone, heat it slowly to 250 °C using both top and bottom heat.

• 6

  Heat a skillet with butter and minced garlic. Add the whole chicken breasts and cook them through, seasoning with salt and pepper. Let them cool slightly, then shred the breasts into strips using a fork.

• 7

  Slice all the ingredients and arrange them on the pizza dough, with the tomato sauce on the bottom.

• 8

  Lower the heat to 235 °C and bake the pizza for about 15 minutes.

• 9

  Top with arugula, drizzle with extra virgin olive oil, and give it a few turns of the pepper mill.