Salami and Mozzarella Pizza
Ingredients
- 500 gBread dough (room temperature)
- 3 pcRound tomato (crushed)
- 250 gBuffalo milk mozzarella ("di bufala") (in pieces)
- 100 gSalami (thinly sliced)
- 1 pcGarlic (minced)
- 1 tbspOregano (dried)
- 1 tbspExtra virgin olive oil (for the final drizzle)
- 80 gPepperoni (thinly sliced)
Method
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.
- 1
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
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
Spread the cooled tomato sauce. Add the mozzarella cut into pieces, the salami slices, and the pepperoni. Drizzle with extra virgin olive oil.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan to maintain the crust's crispiness.
