XXL salami pizza

Name: XXL salami pizza
Ingredients: 250 ml water; 700 g white wheat flour; 1 tablespoon iodized salt; 2 tablespoons granulated sugar; 3 tablespoons sunflower oil; 3 teaspoons dry yeast; 150 ml ketchup; 2 g oregano; 200 g semi-hard cheese; 150 g pepper bologna; 280 g assorted mushrooms in sweet-and-sour brine; 100 g Saxon salami; 50 g Parmesan

Pasta/Pizza - XXL salami pizza by Cosmina C. - Recipia

XXL salami pizza uses dough made with 700 g of flour, rolled out on the large oven tray and topped with bologna, salami and mushrooms. It’s a homemade pizza with salami, with the edges rolled inward and a browned layer of cheese and Parmesan, while the dough stays thick enough to hold all the toppings. I especially make sure the dough reaches the corners of the tray. Prep: 20 minutes. Cook: 20 minutes. Rest: 90 minutes. Total: 130 minutes. Servings: 6. Approximately 800 kcal and 30 g protein per serving.

Ingredients

For the crust

250 ml water
700 g white wheat flour
1 tablespoon iodized salt
2 tablespoons granulated sugar
3 tablespoons sunflower oil
3 teaspoons dry yeast

For the topping

150 ml ketchup
2 g oregano
200 g semi-hard cheese
150 g pepper bologna
280 g assorted mushrooms in sweet-and-sour brine
100 g Saxon salami
50 g Parmesan

Preparation

1. Add 250 ml of water, 700 g of sifted flour, 1 tablespoon of salt, 2 tablespoons of sugar, 3 tablespoons of oil and 3 teaspoons of dry yeast to the bread machine pan, in that order. Set the machine to knead and rise for 90 minutes, until the dough has risen. 2. Dust the work surface with flour and roll out the dough into a rectangle the size of the large oven tray. Place it on the tray. 3. Spread on half the ketchup and sprinkle over half the oregano. Cover with the cheese slices, then roll the edges inward. 4. Sprinkle on the bologna strips and the well-drained mushrooms, then lay the salami slices on top. Add the remaining ketchup and oregano, then the grated Parmesan. 5. Bake in a preheated oven at 220 °C for 20 minutes, until the edges are browned and the cheese has melted.

Notes

Serve with a simple green salad. Drain the mushrooms in brine well; if they stay wet, the crust underneath will soften. I don’t rush when stretching the dough toward the corners of the tray, so there’s room to roll the edges. The pepper bologna can be replaced with the same amount of ham; the crust contains gluten, and the cheese and Parmesan are dairy. Keep the slices covered in the fridge for up to 3 days.