Tarte flambée with fennel, pear, and salami

1. Divide the pizza dough into six pieces, form the dough into balls and roll out to a diameter of approx. 22 cm.

2. Clean the fennel, halve and cut into very fine slices. Peel, quarter and core the pear and cut into thin slices. Finely chop the oregano.

3. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Put the first dough base in the pot, brush with approx. 1/6 crème fraîche and sprinkle each with 1/6 of the remaining ingredients including the salami slices.

4. Put the pot in the inverted lid, place the Navigenio overhead, switch to high level, then bake for approx. 2 minutes.

5. Remove the tarte flambée, season with pepper.

6. Do the same thing for the rest of the ingredients, always put the pot on the Navigenio on level 6 when arranging toppings.