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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.