Parisian Pizza

Preparation:

Preparation: Oil a plate. Roll out the dough into a circle 5-7 mm thick and place it on the griddle. Lift the edges of the pastry to create a thicker bead. Drain the tomatoes and crush them coarsely. Add the two tablespoons of tomato paste, salt and pepper and mix well. Cut the ham into 5 cm wide strips. Cut the cheese into thin slices. Drain the pepper, dry it with paper towels and cut it into thin strips. Drain the anchovy fillets and cut them in half lengthwise. Cover the pasta with the tomato sauce, arrange the ham on top and cover with the slices of cheese. Arrange the strips of pepper and anchovies on the cheese forming lozenges and decorate with the black olives. Sprinkle with oregano and thyme, drizzle with olive oil and leave to rest in a cool place for twenty minutes. Heat the oven to 230 degrees (thermostat 7). Put the pizza in the oven and let it cook for fifteen or twenty minutes (or more if necessary). Serve immediately. If you prefer, you can replace the Emmenthal with mozzarella.