Provençal Pizza

Preparation:

Preparation: Prepare the sauce: peel the onion and chop it. Put it in a saucepan together with the tomatoes and their juice, the garlic, the oregano and the sugar. Salt and pepper. Cook over medium heat, stirring occasionally for thirty minutes, until the sauce becomes thick. Let cool. Prepare the dough: sift 225 g of flour, baking powder and salt over a bowl. Add 25 g of butter, work with your hands until the mixture resembles breadcrumbs, season with the pepper and herbes de Provence. Wet with the milk, mix until you get a soft paste. Heat the oven to 200 degrees (thermostat 6). Grease the oven plate, flour the work surface. Roll out the dough, giving it the shape of a circle of 25 cm in diameter and place it on the buttered plate. Distribute the sauce on the disk of dough leaving a free edge of 2 cm and sprinkle it with three quarters of the grated pecorino. Wash the peppers, remove the seeds and white filaments and cut them into thin slices. Clean the mushrooms, wash them, dry them and slice them. Slice the olives. Arrange the slightly overlapping slices of salami in a crown on the tomato sauce. Arrange the pepper slices on the salami, then the olive slices and half of the mushroom slices. Lightly salt, pepper and sprinkle with oregano. Add the remaining grated cheese and decorate with the remaining champignon canopies. Place in the oven, let it cook for thirty or forty minutes until the dough is well swollen and the surface is golden. Serve.