Sopressa Salami, Tomato and Black Olive Pizza
Photography Manja Wachsmuth.
A line-up of classic flavours tops this pizza. I use one of the many fantastic pre-prepared pasta sauces that are available these days.
INGREDIENTS
½ recipe pizza dough
flavoured oil
1/3 cup purchased tomato pasta sauce or passata
9 large slices sopresso salami, hot or mild
12 large black olives, pitted
small handful fresh basil leaves
1 x 125 gram ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Divide the dough into 3 pieces and form each piece into a log. Roll out to approximately 6 cm x 25 cm and place on a large piece of baking paper about 3 cm apart.
Brush with oil then dollop over the tomato sauce. Rip the salami into long strips and lightly twist then place on top of the dough. Add the olives and basil leaves. Rip the mozzarella and put on top of the basil leaves. Drizzle the pizza with a little of the oil then top with a generous grating of Parmesan, salt and pepper.
Bake for 10 minutes or until puffed and golden. Serve immediately. Makes 3 pizzas
Pantry note: Tomato Passata: (passata di pomodoro) is simply tomatoes that have been pureed and sieved to remove the seeds. It is imported from Italy and can be easily found in some supermarkets and most specialty stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.