Pizza
Homemade pizza with salami, mushrooms, peppers, and olives I tried this pizza a few times before getting it right, and now it has become a go-to option when I want something filling and easy to share. The dough is made from simple ingredients, rises for 30 minutes, and then is rolled directly into the baking tray. The salami, vegetables, and olives are placed over the sauce, and the cheese is added towards the end to prevent it from browning too much. Quick Info Total time: approximately 55-60 minutes, plus time for kneading and preparing ingredients Preparation time: 30 minutes for the dough to rise, plus time for kneading and chopping ingredients Baking time: 25-30 minutes Servings: the quantity is for one tray pizza; the exact number of servings depends on the size of the pieces Difficulty: easy Recipe type: homemade pizza for lunch, dinner, or when gathering with friends Ingredients For the dough 500 g flour 1 teaspoon salt 1 teaspoon sugar 1 egg Yeast the size of a walnut 250 ml warm water 50 ml oil For the filling 300 g salami 3-4 mushrooms 1 bell pepper A few olives 1 small onion Cheese, for grating on top For the sauce 1 tablespoon tomato paste 2-3 tablespoons water Salt Pepper Oregano Preparation method 1. Preparing the dough Sift the flour into a large bowl and make a well in the center. Add the egg, salt, and sugar. Dissolve the yeast in a little warm water, then add it to the flour. Start mixing the ingredients, gradually pouring in the rest of the warm water. Knead until the dough becomes smooth. At first, it may be slightly sticky, but it's important to knead enough so that it binds well. When the dough is smooth, add the oil and continue kneading until it no longer sticks to your hands. Do not add extra flour unless necessary, as the dough can become too hard after baking. Cover the bowl with a towel and let the dough rise for about 30 minutes. It's ready when it has doubled in volume. The time may vary slightly depending on how warm it is in the kitchen, so the volume of the dough is a better indicator than the clock. 2. Preparing the ingredients While the dough is rising, slice the salami, mushrooms, bell pepper, olives, and onion into thin slices. Thin slices lay more easily on the crust and cook evenly during baking. 3. Preparing the sauce In a small bowl, mix the tomato paste with water, then season with salt, pepper, and oregano. The sauce should be fluid enough to spread on the dough but not too watery. 4. Rolling out the dough Once the dough has doubled in volume, roll it out to fit the shape of the tray. Line the tray with parchment paper and place the dough on top. Prick the dough in several places with a fork. This step helps the dough to bake more evenly and reduces the risk of it puffing up in certain areas. 5. Assembling the pizza Spread the sauce evenly over the dough. Then place the salami, mushrooms, bell pepper, olives, and onion on top. There is no need to cram all the ingredients into one spot. An even distribution helps each slice to have a bit of every filling. 6. Baking Bake the pizza in a preheated oven at medium heat for 25-30 minutes. About 5 minutes before it’s done, grate the cheese on top. This way, it melts and browns slightly without being in the oven for the entire baking time. The pizza is done when the crust is baked and the cheese is melted. If it needs a few extra minutes, focus first on the crust's condition and not just the cheese's color. Why I make this recipe often It's a practical pizza with a simple dough and a filling that comes together quickly. The ingredients are placed directly on the crust without complicated steps, and the dough only needs 30 minutes to rise. I also like it because one tray is enough for several people, and leftovers can be saved for those who arrive later. It's more suitable for a hearty meal than for a very light snack, especially due to the salami, egg, and cheese. Tips and variations Tips The water for the dough should be warm, not hot. The yeast is first mixed with a little sugar and water, then incorporated into the flour. Let the dough rise until it doubles in volume. If it hasn't risen enough after 30 minutes, don't strictly follow the time. Kitchen temperature can change the rising duration. The oil is added after the dough has become smooth. Continue kneading until the dough no longer sticks to your hands. Prick the dough with a fork before spreading the sauce and ingredients. It’s a simple step, but it helps the crust to bake more evenly. The cheese is added in the last 5 minutes. If added from the beginning, there is a risk it will brown before the crust is baked. Substitutions If you don't have bell peppers, the source recipe does not specify a particular alternative, so you can omit the ingredient without changing the rest of the preparation. Olives can be used in whatever amount is available, as the recipe only mentions a few. Similarly, the amount of cheese is up to you, depending on how much you want to cover the pizza. For this recipe, it is important to maintain the indicated quantities for the dough, especially the ratio between flour, water, and oil. The filling is easier to adjust than the dough. Variations You can distribute the ingredients in different proportions, using more salami or more vegetables, without changing the preparation method. However, it is good for the slices to be thin to cook within the expected time. The sauce can be made more intense or milder by adjusting the amount of salt, pepper, and oregano. The base remains the same: tomato paste, water, and spices. If you want a less loaded pizza, reduce the amount of one of the filling ingredients, but keep the order of the steps and baking time as a starting point. Serving ideas The pizza can be cut and served after being removed from the oven. It is suitable as a main dish for lunch or dinner and can be placed in the center of the table to be shared. Since the recipe is designed as a tray pizza, the pieces can be cut larger or smaller, depending on how many people are at the table. If a portion remains, it can be saved for later. Frequently asked questions How long should the dough be left to rise? The dough should be left for about 30 minutes, but the main indicator is that it doubles in volume. If it hasn't risen enough, it needs more time before being rolled out in the tray. Why is the oil added after the dough has been mixed? The oil is added after the first kneading, and then the dough is kneaded further until it no longer sticks to your hands. This is the order in the recipe and helps achieve a smooth dough. When is the cheese put on the pizza? The cheese is grated on top about 5 minutes before the pizza is done. The rest of the ingredients are placed over the sauce before baking. How can I tell if the pizza is baked? The pizza is baked at medium heat for 25-30 minutes in a preheated oven. The crust should be baked, and the cheese should be melted and slightly browned. If the crust is not ready after 25 minutes, leave the pizza for a few more minutes. Can I prepare the dough a day in advance? The recipe indicates a rising time of 30 minutes and does not provide instructions for keeping the raw dough overnight. For this variant, it is safer to prepare the dough and pizza on the same day. Nutritional values The values are estimates and cannot be calculated precisely, as the amount of cheese and the exact amount of olives are not specified. They also vary depending on the type of salami used. For one serving, if the pizza is divided into approximately 6 pieces, the rough estimate is: Calories: approximately 450-550 kcal Protein: approximately 18-24 g Carbohydrates: approximately 50-60 g Fats: approximately 18-28 g Fiber: approximately 2-4 g Most of the carbohydrates come from flour, while the salami, oil, and cheese contribute mainly to the fat and protein content. The values can be higher if a lot of cheese or a high-fat salami is used. Storage and reheating Leftover pizza is stored in the refrigerator in a covered container after it has cooled. It is recommended to consume it shortly after, as the crust gradually loses its texture. For reheating, heat the pieces until they are warm and the cheese softens again. Avoid overheating them, as the crust can dry out, and the salami becomes tougher.
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