Pizza with wild salami

Name: Pizza with wild salami - Bogdana C.
Ingredients: Dough: 400 ml water 2.5 tablespoons olive oil 1 tablespoon sugar 2.5 teaspoons salt 800 g flour 7 g dry yeast For the filling: 400 g game salami 1 jar of canned mushrooms 1 large red bell pepper 250 g

Pasta/Pizza - Pizza with wild salami by Bogdana C. - Recipia

Hunting Salami Pizza From time to time, I make pizza at home, especially when I want something hearty and easy to prepare for a group. The version with hunting salami, mushrooms, bell peppers, and cheese is simple and doesn't require many spices. The salami is already salty and slightly spicy, so the final taste remains balanced with a plain crust and a quick sauce made from ketchup and mustard. The quantities below yield two large pizzas, baked in round pans with a diameter of 32 cm. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the crust is lightly browned, then about 5 more minutes after adding the cheese Servings: 2 large pizzas, in two round pans of 32 cm Difficulty: easy to medium Recipe type: homemade pizza, suitable for a family meal or a relaxed evening Ingredients For the crust 400 ml water 2.5 tablespoons olive oil 1 tablespoon sugar 2.5 teaspoons salt 800 g flour 7 g dry yeast For the topping 400 g hunting salami 1 jar of canned mushrooms 1 large red bell pepper 250 g cheese For the sauce 2 tablespoons mustard 2 tablespoons ketchup or tomato sauce For serving Ketchup or tomato sauce, to taste Preparation Method 1. Prepare the dough Place the crust ingredients in the bread machine: water, olive oil, sugar, salt, flour, and dry yeast. Use the kneading and rising program. In the end, you should have a risen dough that is elastic enough to roll out. The original recipe does not specify the program's time, as it depends on the model of the bread machine used. 2. Prepare the topping ingredients Slice the hunting salami. Drain the canned mushrooms and chop them. Clean the red bell pepper and cut it into suitable pieces for pizza. Grate the cheese and set it aside. It will be added towards the end of the baking, not at the beginning. 3. Divide the dough Remove the risen dough and divide it into two equal parts. Each part will make one large pizza for a 32 cm round pan. Roll out the first piece of dough with a rolling pin, then place it in the baking pan. Repeat with the second piece. The dough should cover the pans without being stretched too thin. 4. Poke the dough Poke the crust all over with a fork. This step helps prevent air bubbles from forming during baking. 5. Prepare the sauce In a bowl, mix the two tablespoons of mustard with the two tablespoons of ketchup or tomato sauce. Divide the sauce between the two crusts and spread it in a thin layer over the entire surface. 6. Add the topping Arrange the salami slices, mushrooms, and bell pepper pieces in alternating circles. Distribute the ingredients as evenly as possible, so each slice of pizza has a bit of everything. There is no need to add more salt or other spices. The hunting salami is salty enough and has a slight spiciness. 7. Bake the pizza Place the pans in the oven and bake the pizza until the crust is lightly browned. The original recipe does not specify the oven temperature, so keep an eye on the crust's appearance rather than a fixed time. When the crust is lightly browned, remove the pans or carefully pull them out and cover the entire surface with the grated cheese. Put the pizza back in the oven and let it bake for about 5 more minutes, just enough for the cheese to melt and lightly brown. 8. Serve Take the pizza out of the oven, let it rest for a moment, then slice it and serve it hot. You can add ketchup or tomato sauce to taste. Why I make this recipe often I like it because the dough is prepared with minimal intervention when using the bread machine, and the quantity is enough for two large pans. The topping is prepared quickly, and the hunting salami already brings salt and flavor without needing many additions. It's also a practical pizza when I have to cook for several people. The two pans can be prepared with the same ingredients, and the only thing that greatly affects the result is the thickness of the crust and how evenly the toppings are distributed. Tips If using canned mushrooms, drain them well before placing them on the crust. Excess liquid can moisten the dough, especially in areas where mushrooms are placed in a thicker layer. Do not overload the crust with too many ingredients in one spot. The salami, mushrooms, and bell pepper should be spread as evenly as possible over each pizza. The cheese is added after the crust and toppings have already started baking. This way, it only needs about 5 minutes to melt without browning too much before the crust is done. Do not add salt over the toppings. The hunting salami is salty, and the cheese also contributes to the final flavor. Poking the dough with a fork is useful all over the surface, not just in the center. You don't need to poke all the way through the crust, just make frequent, shallow punctures. Substitutions The ketchup in the sauce can be replaced with tomato sauce. The basic recipe uses two tablespoons of mustard and two tablespoons of ketchup or tomato sauce. For serving, you can use either ketchup or tomato sauce. If you prefer no extra sauce, the pizza can also be enjoyed plain. Variations You can keep the same dough base and the same amount of sauce, changing only how you distribute the salami, mushrooms, and bell pepper on the two pans. For example, you can put more bell pepper on one pizza and more mushrooms on the other without changing the basic recipe. For a more intense result, you can place the salami slices closer together, but keep in mind that the pizza will become saltier and denser. If you prefer a lighter topping, use the ingredients in a thinner layer and let the crust play a more important role. However, there is no need to add spices. The recipe is designed around the flavor provided by the hunting salami, which is already slightly spicy. Serving Ideas Slice the pizza and serve it hot, with ketchup or tomato sauce on the side. It's suitable as a main dish and can be placed directly on the table in the pan, especially if eaten right after baking. Frequently Asked Questions How many pizzas does this recipe yield? It yields two large pizzas, baked in two round pans with a diameter of 32 cm. The dough quantity is divided into two parts. Do I need to season the pizza? No. The original recipe does not use additional spices, as the hunting salami is salty and slightly spicy enough. Only the mustard and ketchup or tomato sauce are added. When is the cheese added? The grated cheese is added after the pizza has been in the oven until the crust is lightly browned. After adding it, the pizza bakes for about 5 more minutes. Why is the dough poked with a fork? Poking the dough helps prevent air bubbles from forming during baking. It is sufficient to make punctures all over the surface of the crust. Can I use tomato sauce instead of ketchup? Yes. For the sauce on the crust, you can use ketchup or tomato sauce mixed with the two tablespoons of mustard. You can also choose between ketchup and tomato sauce for serving. Nutritional Values The values below are estimates and may vary depending on the type of hunting salami, the brand of cheese, the exact amount of mushrooms in the jar, and the quantity of sauce used. For the entire recipe, the total amount can reach approximately 5,300-5,700 kcal, with about 650-700 g of carbohydrates, 190-220 g of protein, and 200-230 g of fat. If the two pizzas are cut into a total of 16 slices, one slice has approximately: 330-360 kcal 40-45 g carbohydrates 12-15 g protein 12-16 g fat These values are indicative, not an exact nutritional analysis. Salamis and cheeses can vary significantly from one manufacturer to another, especially regarding fats and salt. Storage and Reheating Pizza is best immediately after baking when the crust is fresh and the cheese is melted. If there are leftovers, let it cool and store it in the refrigerator in a closed container or covered. To reheat, place the slices back in the oven until heated through and the cheese becomes soft. It can also be served cold, but the crust will not have the same texture as when the pizza is fresh.

Pizza with wild salami

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