Chilli salami and crispy prosciutto give this pizza a spicy kick that's finished with the peppery zip of rocket.
For the dough
|2 cups||high-grade flour|
|1 1/2 tsp||instant dried yeast|
|1 1/2 tsp||sea salt|
|1 tsp||caster sugar|
|1 cup||warm water|
|1 Tbsp||olive oil|
For the toppings
|1/2||cup tomato pasta sauce|
|1/2 cup||freshly grated parmesan|
|80g||thinly sliced calabrese sausage|
|1 ball||fresh mozzarella in whey, well drained|
|1 tsp||ground pepper|
|Handful||rocket leaves, to serve|
To make the dough
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- Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
- Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
- When the dough has risen, remove from the bowl and divide in half. Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape.
To make the pizza