Pleasures
Flatbread Salami Pizza
[featured-images]A great alternative to pizza, done in less than 30’ total time
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Flatbread Salami Pizza
Servings: 2 People
Ingredients
- 225 g Self-Rising Flour
- 120 ml Water
- 20 ml EVOO , extra Virgin Olive Oil
- 250 g Fresh Mozzarella
- 50 g Parmigiano Reggiano , grated
- 150 g Soft Spicy Salami , or Chorizo, casing removed and thinly sliced
- ½ tsp Fine Sea Salt
For the sauce:
- 400 g Cubed Tomatoes , canned, drained to about 250g
- 1 tsp Granulated Garlic , ground
- 1 tsp dry Basil , ground
- 1 tsp dry Thyme , ground
- 1 tsp dry Oregano , ground
- ¼ Nutmeg , ground
- 25 ml EVOO , extra virgin olive oil
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Start with the sauce by placing the tomatoes in a fine sieve and letting them drain while saving their liquid.
- Take the drained tomatoes and add them to the bowl of a food processor with the metal blade attached. Add the garlic, basil, thyme, oregano, nutmeg, salt and pepper and pulse gently until tomatoes are fully cut. Add the oil and pulse a bit more. If the sauce is too thick, then add some of the reserved tomatoes liquid and thin out.
- Add the flour to the bowl of a food mixer along with the water, the oil and the salt. Pulse at a relative slow speed until you get a firm, a bit wet and elastic formed bowl. If too wet, then add some more flour.
- Place the dough on your kitchen bench that you have added some flour on and with a roll pin roll it out to a flat sort of oval piece of about 3mm thickness.
- Take a large enough oven dish and brush it with some olive oil. Add the rolled-out dough into the dish put it on medium/high fire on your gas stove. Leave it on the fire for about 4 minutes and until slightly charred. Don’t flip it over.
- Remove from the fire and build up your pizza by first spreading the sauce, then add the salami/chorizo and on top small pinches of the mozzarella. Finally sprinkle the Parmigiano Reggiano.
- In the meantime, turn your oven to max degrees, broiler/grill and air, rack set at the middle. When the oven is hot enough add the dish with the pizza and cook for 5-6’ and until the cheese started bubbling and a nice char is created.
