Execution

Leave the pizza dough at room temperature for 15-20 minutes in order for it to defrost and become more pliable. In a greased pan or a pan sprinkled with flour, place side by side the two pizza dough sheets. Using a fork, press them together in order to be united into a large pizza sheet. Take the other two pizza dough sheets, cut them into wide strips and wrap the sausages. Using a sharp knife, score them slightly and “glue” them around the pizza, uniting the pizza dough with the wrapped sausage dough. This way, sausage rings are formed around our pizza. Sprinkle the pizza surface with various cheeses, grated or sliced. Spread the roasted cherry tomatoes, sprinkle with herbs, grind pepper and bake in a preheated oven, at 220 °C on the resistor mode, on the bottom rack for about 25', until pizza turns golden-brown. In the last 5', add the ham into pieces and allow to warm up. TIP We can add the ham after the pizza is cooked, because if we bake it, it hardens.