Salami or ham pizza

Name: Salami or ham pizza
Ingredients: 1 egg; 100 ml milk; 3 g dried yeast; 1/4 teaspoon sugar; 1 teaspoon salt; 30 g grated semi-hard cheese; 280 g flour; 100 g salami; 100 g ham; 200 g mozzarella; 100 g semi-hard cheese; 1 medium red bell pepper (150 g); 50 g olives; 1 teaspoon dried oregano; 1/2 teaspoon sweet paprika

Pasta/Pizza - Salami or ham pizza by Agripina A. - Recipia

Salami or ham pizza has two soft bases topped with deli meats and cheese, and browns in the oven in 20-25 minutes. The dough rests only while I get the pans ready, and sweet paprika and oregano give it that familiar homemade-pizza flavor. I serve it cut into wide slices, with nothing else. Prep: 20 minutes. Cook: 24 minutes. Rest: 5 minutes. Total time: 49 minutes. Servings: 4. About 720 kcal and 39 g protein per serving.

Ingredients

1 egg
100 ml milk
3 g dried yeast
1/4 teaspoon sugar
1 teaspoon salt
30 g grated semi-hard cheese
280 g flour
100 g salami
100 g ham
200 g mozzarella
100 g semi-hard cheese
1 medium red bell pepper (150 g)
50 g olives
1 teaspoon dried oregano
1/2 teaspoon sweet paprika

Preparation

1. Preheat the oven to 220 °C and line two baking trays with parchment paper. Warm the milk slightly, then dissolve the dried yeast and sugar in it. 2. Add the egg, salt and 30 g grated semi-hard cheese. Gradually work in the flour and knead until you have a soft dough that doesn’t toughen. 3. Leave the dough to rest for 5 minutes. Meanwhile, slice the pepper, mozzarella and remaining cheese. 4. Divide the dough in two and roll out each piece. Put the bases on the trays, prick them here and there with a fork, and sprinkle 1/2 teaspoon sweet paprika over them. 5. Put the salami slices on one base and the ham slices on the other. Divide the mozzarella, 100 g cheese, pepper and olives between them, then sprinkle with oregano. 6. Bake the trays for 20-25 minutes, until the edges and cheese are browned.

Notes

For a meat-free version, I replace the 100 g salami and 100 g ham with 150 g pepper and 50 g extra olives; the dough contains gluten, and the pizza contains dairy and egg. Store any leftovers covered in the fridge for up to 3 days, though the base softens a little. I serve it with a simple green salad. When I double the quantity, I make the dough before mealtime; I cut it into wide slices, like a savory tart. With fresh mozzarella, I drain the whey well and pat the slices dry, since it releases liquid as it bakes. Thinly sliced pepper softens more, while thick slices stay firm. Thinly sliced dry salami browns quickly around the edges. If I want to keep the salt in check, I choose a less salty salami, since the cheese adds saltiness too.