Mini salami pizzas recipe

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  • Serves 10
  • 40mins to prepare, plus 30mins rising and 30mins to cook
  • 362 calories / serving
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  • Sieve the flour and salt into a large bowl and make a well in the middle. Mix the yeast, sugar and olive oil into the warm water and leave for about 5 minutes before pouring into the middle of the flour. Using a fork, bring the flour in gradually from the sides and swirl into the liquid until the mixture comes together. Transfer to a floured surface and knead for about 5-10 minutes until you have a smooth, springy dough. You can do this in an electric food mixer if you prefer. Put the ball of dough in a large, flour-dusted bowl and sprinkle the top with some more flour. Cover the bowl with a damp cloth and place in a warm place for about an hour and a half until the dough has doubled in size
  • Once the dough has risen, knead again on a floured surface, knocking out the air. Divide into 6 pieces 
  • Roll one at a time on a floured surface to about 5mm thick, and sit on an oiled and flour-dusted baking sheet. You could form the dough into squares, triangles or rectangles if you fancy a change. 
  • To make the sauce, place the tinned tomatoes, tomato purée and oregano in a saucepan over a low to medium heat and bring to a simmer. Cook for about 20 minutes until the tomatoes have reduced by about half into a really rich, thick sauce.
  • Heat the oven to gas 7, 220˚C, fan 200˚C. Spread some tomato sauce evenly over the pizza bases and then scatter with the mozzarella. Cut the cherry tomatoes in half and tear the salami into strips, then arrange them on the pizzas . Put in the oven to cook for about 10 minutes, until the edges are golden and crisp.

     

Cook's Tip
Any leftover tomato sauce can be stored in the fridge for up to 1 week, or frozen.
wood fired salami piccante pizza

Haven't got time to cook this from scratch?

Try our ready-made version - Tesco finest* salami napoli piccante pizza

 

 

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  • Ingredients

  • 250g (8oz) strong white bread flour, plus extra for dusting
  • 1tsp salt
  • ½ x 7g sachet fast-action dried yeast
  • ½tsp caster sugar
  • 1tbsp extra virgin olive oil
  • 150ml (¼pt) warm water
  • For the topping

  • 2 x 400g (2 x 13oz) tins chopped tomatoes
  • 5tbsp tomato purée
  • 1tsp dried oregano
  • 150-200g (5-7oz) mozzarella, grated or torn into small pieces
  • 15-18 cherry tomatoes
  • For the topping

  • 10-12 slices of salami
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  • Calories
    362
    18%
  • Sugar
    11.7g
    13%
  • Fat
    14.9g
    21%
  • Saturates
    6.4g
    32%
  • Salt
    2.1g
    35%
of an adult's Reference Intake daily amount.
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