Salami pizza

Name: Salami pizza - Tudorita E.
Ingredients: Dough: 250 g flour; warm water; yeast; salt; a little oil. Filling: spicy salami; chopped mushrooms (from a jar); pizza ketchup; green olives; 2 eggs; cheese; tomatoes; hot pepper.

Pasta/Pizza - Salami pizza by Tudorita E. - Recipia

On an ordinary evening, when I feel like cooking something quick and easy, spicy salami and vegetable pizza always makes the list. I've tried this recipe many times because it doesn't require complicated ingredients, and step by step, I know exactly what to expect. What I love most is that the dough rises quickly, and I don't need much technique. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 30-35 minutes Baking time: 30-40 minutes Servings: 2-3 large servings Difficulty: easy Recipe type: homemade pizza, suitable for dinner or lunch Ingredients Dough: 250 g flour yeast (amount varies, about a teaspoon or as needed for a small batch of dough) salt a little oil warm water, as needed for the dough (added gradually) Filling: spicy salami (a few slices, to taste) sliced mushrooms (from a jar) pizza ketchup green olives 2 eggs cheese (grated, exact weight doesn't matter) tomatoes hot pepper Preparation Method 1. For the dough, place the flour in a large bowl. Dissolve the yeast in a little warm water, then add it to the flour along with salt and a bit of oil. Gradually add warm water and mix by hand until I get a dough that no longer sticks. 2. Cover the bowl with a clean towel and let it rest in a warm place for 30 minutes. 3. While the dough is resting, I prepare the filling: I slice the spicy salami thinly, grate the cheese, slice the tomatoes, and beat the eggs with a little salt. I drain the mushrooms from the jar if they have liquid. 4. Once the dough has risen, I roll it out directly in a lightly oiled baking tray or on parchment paper, depending on what I have on hand. I brush it with the beaten egg using a brush. 5. I spread a layer of ketchup over the brushed dough, then place slices of salami, mushrooms, tomatoes, green olives, hot pepper (thin slices, according to spice tolerance), and grated cheese on top. 6. I place the tray in the oven at medium temperature (about 180-200°C) for 30-40 minutes. The pizza is ready when the edges are browned, and the cheese has melted well. 7. It can be served hot or at room temperature. Why I Make This Recipe Often It helps that everything is on hand and doesn’t take long. The dough is simple and doesn’t require sophisticated kneading. I can use leftover salami or cheese, and the vegetables can vary depending on what I have in the fridge. If I cook in the evening, I know for sure that I’ll have something to pack for lunch the next day. Tips and Variations Tips If the dough seems too hard, I can add a little more warm water. For a crunchier layer of cheese, I add it only towards the end, about 10 minutes before taking the pizza out of the oven. If the tray is thicker, the pizza may need a few extra minutes to bake. Substitutions Spicy salami can be replaced with any other type of cold cut. Green olives can be swapped for black ones if that’s what I have. For those who don’t want eggs in the mixture, this step can be skipped – the pizza turns out well even without eggs in the base. Variations Without salami, the pizza turns out just as good with ham or leftover roast. Tomatoes can be replaced with bell peppers or even thinly sliced zucchini. For a less spicy version, I can omit the hot pepper or only put it on half of the tray. Serving Ideas I cut the pizza into appropriate pieces and serve it either plain or with a light salad. Extra ketchup or garlic sauce can be added to taste. Frequently Asked Questions 1. My dough isn’t rising enough. What should I do? Check if the yeast was activated correctly and if the place where you’re keeping the bowl is warm enough. A turned-off but slightly warmed oven helps with rapid rising. 2. Can I use a different type of flour? Whole wheat flour or type 650 works too, but the texture will be slightly different and more rustic. 3. How thin should I roll out the dough? I roll it out fairly thin, about 0.5-1 cm. If I want a thicker pizza, I leave more dough, but it rises in the oven. 4. What if I don’t have a brush for the egg? I can use my hand to spread it or a spoon; it won’t affect the result at all. 5. Can it be made without cheese? Yes, but cheese helps bind the toppings and adds flavor, so it’s preferable not to skip it. Nutritional Values Estimate per serving: 350-400 kcal. Carbohydrates: 45-50 g, protein: 18-20 g, fat: 13-15 g. The values are approximate and depend on the amount of salami and cheese used, as well as the type of flour and oil. Pizza with salami and cheese isn’t the most diet-friendly option, but it is filling. Storage and Reheating Pizza keeps well in the fridge for 1-2 days. I store it in a container with a lid or foil. It can be reheated simply, directly in the oven or in a skillet over low heat to avoid drying out the crust. In the microwave, it becomes soft but remains edible. I do not recommend freezing, as the texture of the dough changes.

Salami pizza

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