Salami and Mozzarella Pizza

A thin, crispy crust with golden, puffed edges. The melted mozzarella stretches in long strands, while the salami crisps up, releasing aromas of cured meat and spices.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 761
• Protein: 32 g
• Carbs: 71 g
• Fat: 39 g

Ingredients

• 500 g Bread dough ( room temperature )
• 3 piece Round tomato ( crushed )
• 250 g Buffalo milk mozzarella ("di bufala") ( in pieces )
• 100 g Salami ( thinly sliced )
• 1 piece Garlic ( minced )
• 1 tbsp Oregano ( dried )
• 1 tbsp Extra virgin olive oil ( for the final drizzle )
• 80 g Pepperoni ( thinly sliced )

Instructions

1. Sauce reduction

   Mince the garlic. Crush the round tomatoes and cook them with the garlic and oregano in a skillet. The sauce should reduce until it coats the spoon and there is no residual water.

2. Dough work

   Roll out the bread dough on a floured surface. It should be very thin in the center with a slightly thicker edge. The dough should be supple and elastic to the touch.

3. Topping

   Spread the cooled tomato sauce. Add the mozzarella cut into pieces, the salami slices, and the pepperoni. Drizzle with extra virgin olive oil.

4. High-heat baking

   Bake at 250°C on a hot tray. When the crust is golden and crispy and the cheese is bubbling brown, the pizza is ready.

Chef's tips

• Preheat your oven to maximum for at least 30 minutes with the tray inside.
• If the tomato sauce is too liquid, the dough will be soggy and soft.

Storage

Keep for 2 days in the fridge. Reheat in a pan to maintain the crust's crispiness.