Name: Salami, mozzarella and oregano pizza
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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