Pork Luncheon Meat Pizza

Pizza dough: Stir the yeast into lukewarm water in a bowl.  

Sieve the flour into another large bowl and combine with salt.  

Make a hole in the middle of the flour, pour in the liquid yeast and the olive oil and mix it together.  

Once the liquid is absorbed, knead the dough until smooth on a flour-sprinkled surface. 

Let the dough rise in a warm place until it has doubled in size (approximately 1 to 3 hours). 

Roll or stretch the dough into pizzas and let them rise in a warm place, covered with a damp cloth for 30 minutes. 

Toppings: Preheat the oven to 450 °F / 230 °C.  

Spread the tomato sauce evenly and generously on the pizza dough. 

Sprinkle the two types of cheese over the sauce. Save some of the cheese for later. 

Cut the pork luncheon meat into strips and slice the red onion. Scatter evenly.  

Add the rest of the cheese on top. 

Baking the pizza: Cover a baking tray with baking paper. 

Transfer to a baking tray, and bake in the oven for about 8-12 minutes, or until the crust is crisp and golden and the cheese at the center is bubbling. 

Carefully remove the pizza from the oven and sprinkle freshly chopped herbs on the top. Slice and serve.