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.