salame piccante, mozzarella, roasted peppers + spinach pizza
Any hot, cured meats - such as spianata, soppressata, milano piccante or chorizo - can be used here .
You want to whack your oven up to its highest setting, which in my case is (almost) 250C fan, and, ideally, leave a pizza stone in there for 20-30 minutes to heat up. If you haven't got a stone use a large baking tray instead. I've now got a pizza paddle to transfer the assembled pizza into the oven, but before I used an upturned baking tray. In my oven, a pizza usually takes about 8-9 minutes to bake.
makes one
1 individual portion of pizza dough
2 tbsps tomato sauce
100g baby spinach, wilted
½ roasted red pepper, cut into strips
50-60g mozzarella (½ a ball)
8 slices of salame piccante
olive oil
salt + black pepper
On a floured worktop roll out the dough to about 23cm in diameter (about 4-5mm thick). Transfer onto a pizza paddle, an upturned baking tray or similar flat surface which you have dusted with polenta. Smear the sauce onto the base, then arrange the rest of the ingredients on top. Drizzle with a little olive oil. As quickly as you can, open the oven door and slide the pizza onto the pre-heated stone/tray as quickly as possible. Check after 7-8 minutes to see if it's done. When it is baked to your liking, remove from the oven, season, and serve straight away.
You want to whack your oven up to its highest setting, which in my case is (almost) 250C fan, and, ideally, leave a pizza stone in there for 20-30 minutes to heat up. If you haven't got a stone use a large baking tray instead. I've now got a pizza paddle to transfer the assembled pizza into the oven, but before I used an upturned baking tray. In my oven, a pizza usually takes about 8-9 minutes to bake.
makes one
1 individual portion of pizza dough
2 tbsps tomato sauce
100g baby spinach, wilted
½ roasted red pepper, cut into strips
50-60g mozzarella (½ a ball)
8 slices of salame piccante
olive oil
salt + black pepper
On a floured worktop roll out the dough to about 23cm in diameter (about 4-5mm thick). Transfer onto a pizza paddle, an upturned baking tray or similar flat surface which you have dusted with polenta. Smear the sauce onto the base, then arrange the rest of the ingredients on top. Drizzle with a little olive oil. As quickly as you can, open the oven door and slide the pizza onto the pre-heated stone/tray as quickly as possible. Check after 7-8 minutes to see if it's done. When it is baked to your liking, remove from the oven, season, and serve straight away.
