Recipe

Salami, mozzarella and oregano pizza

Jul 31, 1976 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Salami, mozzarella and oregano pizza
  • 2/3 cup (170g) bottled tomato pasta sauce (passata)
  • 100 gram buffalo mozzarella cheese, chopped coarsely
  • 60 gram thinly sliced hot sopressa salami, chopped coarsely
  • 2 tablespoon olive oil
  • 2 clove garlic, sliced thinly
  • 2 tablespoon fresh oregano leaves
  • 1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour
  • 1 teaspoon (4g) dried yeast
  • 1 teaspoon caster (superfine) sugar
  • 1 teaspoon fine table salt
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) warm water, approximately

Method

Salami, mozzarella and oregano pizza
  • 1
    To make pizza dough, combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.
  • 2
    Preheat oven to 240°C. Oil two oven or pizza trays; place in heated oven.
  • 3
    Divide dough in half; roll each half on floured surface into 20cm x 30cm ovals. Place on trays.
  • 4
    Spread bases with sauce; top with cheese and the salami.
  • 5
    Bake pizzas about 15 minutes or until bases are browned and crisp.
  • 6
    Meanwhile, combine oil, garlic and oregano in small saucepan; cook, over low heat, until oregano is crisp and garlic is browned lightly. Remove from heat; cool 5 minutes.
  • 7
    Serve pizzas drizzled with garlic and oregano oil.

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