Chorizo and Salami Pizza

    1 hour 30 minutes

    This recipe is a jazzed up version of the classic meatlovers pizza. Kneading the pizza dough for 10 minutes helps to develop the gluten in the flour. This results in a pizza crust that is crisp on the outside and light and fluffy on the inside.


    1 person made this

    Ingredients
    Serves: 6 

    • Pizza dough
    • 2 1/2 cups (375g) plain flour
    • 1 sachet (7g) dried yeast
    • 1 teaspoon table salt
    • 1 cup (250ml) warm water
    • 1 tablespoon olive oil
    • Pizza topping
    • 1/3 cup (80ml) pizza sauce
    • 2 tablespoons barbecue sauce
    • 1 1/2 cups grated pizza cheese
    • 4 rashers bacon, finely diced
    • 1 small brown onion, thinly sliced
    • 8 thin slices hot Hungarian salami, hlaved
    • 1 chorizo sausage, thinly sliced
    • 125g roasted red capsicum, thinly sliced
    • 1/2 cup small fresh basil leaves

    Directions
    Preparation:30min  ›  Cook:15min  ›  Extra time:45min proofing  ›  Ready in:1hour30min 

      Make the pizza dough

    1. Combine the flour, yeast and salt in a large bowl. Mix well. Make a well in the centre. Pour in the combined warm water and oil. Mix with a wooden spoon until dough clings together.
    2. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until dough is smooth. Place dough in a large bowl. Cover with a clean tea towel. Stand in a warm place for 30 to 45 minutes or until dough doubles in size.
    3. Punch down the dough to release excess air. Knead the dough on a floured surface for 1 minute or until smooth. Divide the dough in half. Roll each portion out into a 30cm round. Place each pizza base on a 30cm round pizza tray.
    4. Make the pizza topping

    5. Preheat oven to 220 degrees C. Combine the pizza and barbecue sauces in a small bowl. Spread over the pizza bases. Sprinkle the bases with half the cheese.
    6. Sprinkle over the bacon and onion. Arrange the salami, chorizo and capsicum over the pizzas. Sprinkle with the remaining cheese. Bake pizzas for 12 to 15 minutes or until bases are crisp and cheese is golden. Serve the pizzas sprinkled with the basil.

    Tip:

    Make sure the water for the dough is lukewarm. If it is too hot, it will denature the yeast and the pizza dough will not rise as well.

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