Salami and basil pizza

pizza-and-flour

Pizza. Need I say more?

When starting on this wondrous creation by our Italian friends I just can’t seem to stop. I appreciate the versatility of it– you can add just about anything as a topping and it will be amazing.

I tried some cottage cheese on the base of this pizza, letting go of our old friend tomato paste, and the results were delicious. I can also recommend the fresh basil leaves that burst with flavour when combined with the hot cheese and salami.

This recipe allows for two large pizzas.

salami-and-basil-pizza

Dough ingredients:

1 teaspoon yeast

1 teaspoon salt

1 teaspoon sugar

120 ml lukewarm water

500 g flour

Method:

  1. Mix yeast, salt and sugar with water in a cup and let it rest for about 5 minutes.
  2. Add the mixture to the flour and mix well with your hands.
  3. Cover the dough with a teacloth and let it rise for half an hour.
  4. Split the dough in half and roll it out on a flat surface. Sprinkle some flour on your roller and the surface to avoid a sticky mess.

Topping ingredients:

2 tablespoons cottage cheese

1 teaspoon basil pesto

1 teaspoon olive chutney

5 slices of salami

Handful of mozzarella cheese

Handful of fresh basil leaves

Method:

  1. Preheat your oven to 200 degrees.
  2. Place your rolled-out dough in a pizza pan and poke some holes in with a fork to avoid bubbles when baking.
  3. Spread it with the cottage cheese, basil pesto and olive chutney.
  4. Add the salami and mozzarella cheese.
  5. Pop in the oven for 20 to 30 minutes. The sides of the pizza will lift up when ready.
  6. Add some fresh basil leaves and feast on your joy-on-a-plate.

 

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2 thoughts on “Salami and basil pizza

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