With a homemade pizza dough, these Salami and goat's cheese pizzas make for a creamy and delicious dish that's perfect for your next pizza night.
Makes22
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 30 mins rising time)
(+ 30 mins rising time)
Ingredients
1½ cups (375ml) warm water
2½ tsp (7g/1 sachet) dried yeast
Pinch caster sugar
4 cups (600g) plain flour
1 tsp salt
¼ cup (60ml) olive oil
1 cup (250ml) tomato passata
1 cup (100g) grated mozzarella
200g salami slices
100g cap mushrooms, thickly sliced
100g goat’s cheese, crumbled
¼ cup rosemary sprigs
½ cup (130g) bought pesto, to serve
Baby rocket leaves, to serve
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Method
Step 1
Combine the water, yeast and sugar in a bowl. Set aside for 5 mins or until foamy. Combine the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife to mix until combined. Bring the dough together in the bowl.
Step 2
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 30 mins to rise.
Step 3
Preheat oven to 240°C. Lightly grease 2 large baking trays. Divide dough into 2 even portions. Roll each portion out on a lightly floured surface into a 5mm-thick 30cm x 40cm rectangle. Place on the prepared trays. Spread with the tomato passata and sprinkle with the mozzarella. Arrange the salami, mushroom, goat’s cheese and rosemary on each pizza.
Step 4
Bake, swapping the trays halfway through cooking, for 12-15 mins or until golden brown. Transfer to a clean work surface and cut into portions. Top with the pesto and sprinkle with the rocket.
Salami and goat's cheese pizzas
Makes22
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 30 mins rising time)
(+ 30 mins rising time)
Ingredients
1½ cups (375ml) warm water
2½ tsp (7g/1 sachet) dried yeast
Pinch caster sugar
4 cups (600g) plain flour
1 tsp salt
¼ cup (60ml) olive oil
1 cup (250ml) tomato passata
1 cup (100g) grated mozzarella
200g salami slices
100g cap mushrooms, thickly sliced
100g goat’s cheese, crumbled
¼ cup rosemary sprigs
½ cup (130g) bought pesto, to serve
Baby rocket leaves, to serve
Description
With a homemade pizza dough, these Salami and goat's cheese pizzas make for a creamy and delicious dish that's perfect for your next pizza night.
Method
Step 1
Combine the water, yeast and sugar in a bowl. Set aside for 5 mins or until foamy. Combine the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife to mix until combined. Bring the dough together in the bowl.
Step 2
Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in the bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 30 mins to rise.
Step 3
Preheat oven to 240°C. Lightly grease 2 large baking trays. Divide dough into 2 even portions. Roll each portion out on a lightly floured surface into a 5mm-thick 30cm x 40cm rectangle. Place on the prepared trays. Spread with the tomato passata and sprinkle with the mozzarella. Arrange the salami, mushroom, goat’s cheese and rosemary on each pizza.
Step 4
Bake, swapping the trays halfway through cooking, for 12-15 mins or until golden brown. Transfer to a clean work surface and cut into portions. Top with the pesto and sprinkle with the rocket.
