Recipes

ITALIAN SALAMI PIZZA

INGREDIENTS

PIZZA DOUGH (makes 2 pizzas)

300g plain flour
200ml water at room temperature
7g fresh yeast
7g salt

TOMATO BASE

450g Italian Roma tomatoes
1tbsp extra virgin olive oil
1tbsp dried oregano
1 clove fresh garlic, finely minced
½tsp sea salt

Good to know - Woolworths Italian tomato fresh pasta sauce is the perfect readymade tomato base alternative if you don’t have time to make it from scratch.

TOPPINGS

200g grated mozzarella
100g spicy salami
1 red onion, thinly sliced
100g pitted olives
Fresh basil leaves

METHOD

Dissolve the salt in the water and pour into a large bowl with the flour. Crumble in the fresh yeast and start to knead the dough using your Smeg hand mixer (with the dough hook attachments) on the lowest setting, working up to speed 3 for about 7 minutes.

Once the dough pulls away from the side of the bowl, split the dough in two, form balls and cover. Leave in a warm place and allow to rest for about 3 hours, or until doubled in size.

While your pizza dough is resting, make your authentic Italian tomato base. Cut an X in the bottom of each tomato, place into a heat safe bowl and pour hot water over the top. Let the tomatoes soak for about 5 minutes and then remove the peel. Then, cut the peeled tomatoes into chunks, add to your Smeg Blender and pulse a few times to chop the tomatoes. Add the oregano, garlic and sea salt and pulse quickly 1-2 times to combine.

Once your dough has rested and doubled in size, lightly flour a clean surface, and roll the dough balls out into even rounds with a rolling pin. Roll from the center of the dough outwards and keep lifting up, stretching and turning the dough a quarter turn as you roll.

Top pizzas with tomato base, spicy salami, mozzarella, and olives. Transfer carefully to a hot oven and bake at 250°C for about 10 minutes. Once cooked, add the onions and a few sprigs of fresh basil leaves.

Slice and serve immediately.