Artisan Pizza by Giuseppe Mascoli && Bridget Hugo

Author:Giuseppe Mascoli && Bridget Hugo
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-05-17T00:00:00+00:00

SALAMI, SMOKED BUFFALO CHEESE & CHERRY TOMATOES BAKED

The small, fruity tomatoes cut through the richness of the salami and smoked mozzarella on this pizza, particularly if you roast the cherry tomatoes to enhance their sweetness. Otherwise, the tomatoes can be baked or added fresh at the end.

ingredients, per pizza

1 dough ball, left to rise for 1½–2 hours

flour, for dusting

1 dessertspoon extra virgin olive oil

8 slices salami (’nduja, if possible)

5 cherry tomatoes, halved

50g smoked buffalo mozzarella, torn into 5 chunks

a handful of rocket

a few grinds of black pepper

Place a rack on the highest shelf of an oven and turn the grill to its highest setting. When hot, place a greased 26cm iron pan on the stovetop, set to medium heat.

Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little further over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising.

As soon as the dough firms up, drizzle the olive oil over the base. Lay the salami down on the pizza, then add the cherry tomatoes and mozzarella.

Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the grill for a further 3–4 minutes.

Once ready, dress with rocket and serve with a grind of black pepper and a little more olive oil.

INGREDIENT NOTE

Use ’nduja if you can, a wonderful spicy Calabrian salami that is so soft it is almost spreadable. The fat melts into the pizza and moistens the base. See the method for making your own.

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