Salami pizza

Name: Salami pizza
Ingredients: 300 g flour; 7 g dry yeast; 1/4 teaspoon salt; 1/4 teaspoon sugar; 150 ml milk; 2 medium tomatoes (240 g); 1 red bell pepper (150 g); 100 g grated mozzarella; 50 g spicy summer salami; 1 hot pepper

Pasta/Pizza - Salami pizza by Silvana H. - Recipia

Salami pizza is made with a yeasted crust, tomatoes, grated mozzarella and spicy salami, baked until the edge is golden. The red bell pepper and hot pepper stay on top, while the middle of the crust comes out soft, with the toppings held in the melted cheese. I roll the dough out to about the thickness of a two-lei coin. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 30 minutes. Total time: 70 minutes. Servings: 2. About 880 kcal and 36 g of protein per serving.

Ingredients

300 g flour
7 g dry yeast
1/4 teaspoon salt
1/4 teaspoon sugar
150 ml milk
2 medium tomatoes (240 g)
1 red bell pepper (150 g)
100 g grated mozzarella
50 g spicy summer salami
1 hot pepper

Preparation

1. Dissolve the yeast in a little lukewarm milk. Mix the flour with the salt and sugar, then work in the yeast and the rest of the milk, by hand or with a whisk, until you have a soft, airy dough. 2. Cover the dough and leave it to rest for 30 minutes in a warm place. 3. Sprinkle a little flour on the work surface and roll out the dough. Cut out a round shape using a plate, then place the crust on a baking tray. 4. Top with the finely chopped tomatoes, chopped red bell pepper, grated mozzarella, salami slices and hot pepper. Bake at 220°C for about 20 minutes in a cooker oven or about 40 minutes in a stove oven, until the edge is golden.

Notes

Keep leftover pizza covered in the fridge for up to 3 days; when reheating, the oven keeps the edge less soft than the microwave. You can replace the mozzarella with the same amount of a cheese that melts well; the crust contains gluten, and the cheese contains dairy. Serve with a simple green salad. If the tomatoes are very juicy, remove the seedy part before chopping them so they don't release too much liquid onto the crust. Thinly sliced salami heats evenly; if your slices are thick, cut them into smaller pieces before adding them on top. Grate the mozzarella while it's cold, since it holds together on the grater better than after it has softened at room temperature.