2 large tomatoes, sliced

1 & 1/2 teaspoons sugar

1 red capsicum, roasted, seeded and sliced (optional)

300 ml warm water

2 tablespoons active yeast

40 g thinly sliced salami

3 cups high grade flour

1 & 1/2 teaspoons salt

freshly ground black pepper

1/4 cup pure olive oil

Olive oil to brush rock salt or grated parmesan cheese to sprinkle

2 tablespoons Pesto

1 & 1/2 cups grated mozzarella cheese

Dissolve sugar in the warm water. Sprinkle yeast over water and set aside in a warm place for 10 minutes until frothy. Combine flour and salt in a large bowl. Stir in frothy yeast mixture and oil. Mix to a soft dough.

Transfer dough to a liberally floured surface and knead for 5 minutes until smooth and elastic. Place dough in an oiled bowl. Turn dough to coat with oil. Cover with plastic wrap and stand in a warm place for 45 minutes until dough is well risen.

Divide dough in half. Roll each portion into a 25 cm circle. Place one circle on a lightly-greased baking tray. Spread with pesto to within 1 cm of the dough edge.

Sprinkle mozzarella cheese over the pesto, then top with tomato, red capsicum and salami. Season with pepper. Brush edge of dough with a little oil.

Position the remaining circle of dough on top and seal edges with your fingertips. Brush top lightly with a little olive oil. Sprinkle with rock salt or parmesan cheese.

Bake at 2200 C for 10 minutes, then reduce temperature to 2000 C and bake for a further 1 5—20 minutes until golden.

Serve in wedges. Serves 6.


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