Salami & Peppadew Pizza Recipe
Introduction
This Salami & Peppadew Pizza is a vibrant twist on a classic favorite, combining spicy salami with sweet, tangy peppadews for a burst of flavor. It’s an easy homemade pizza that’s perfect for a quick weeknight dinner or casual entertaining.
Ingredients
- 500g pack bread mix
- 1 tbsp flour or semolina
- 1 small jar pizza tomato sauce (about 150g)
- 100g pack salami, sliced
- 10 peppadews, halved
- 1 red onion, thinly sliced
- large pinch crushed chilli flakes
- 140g mozzarella, cut into 3cm cubes
- handful oregano, leaves picked
Instructions
- Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Prepare the bread dough according to the pack instructions, aiming for a light and sticky consistency. Knead the dough for a few minutes, then place it in a covered, oiled bowl and allow it to rise at room temperature for 30 minutes.
- Step 2: Once risen, gently knock out the air by squashing the dough. Roll it out on a floured surface to fit the largest baking tray you have. Sprinkle the tray with flour or semolina before placing the rolled dough on top.
- Step 3: Spread the pizza tomato sauce evenly over the dough. Scatter the sliced salami, halved peppadews, thinly sliced red onion, crushed chilli flakes, mozzarella cubes, and oregano leaves evenly over the sauce.
- Step 4: Bake in the preheated oven for 12-15 minutes, or until the dough is crusty and golden, and the cheese is bubbling and melted.
Tips & Variations
- Swap the bread mix for pre-made pizza dough if short on time, but allow it to come to room temperature before rolling out.
- Add a drizzle of olive oil over the toppings before baking for extra richness.
- If you prefer a spicier kick, increase the crushed chilli flakes or add sliced fresh chilli.
- For a vegetarian version, omit the salami and add roasted vegetables like bell peppers or mushrooms instead.
Storage
Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or under a grill to restore the crust’s crispness. Avoid microwaving as it can make the base soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cheese instead of mozzarella?
Yes, cheeses like provolone, fontina, or even cheddar can work well, though they may alter the flavor and meltiness. Mozzarella is best for its creamy texture and melt.
What are peppadews and can I substitute them?
Peppadews are sweet, mildly spicy pickled peppers that add a unique tangy flavor to the pizza. If you can’t find them, try substituting with pickled red peppers or mild banana peppers for a similar taste.
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Salami & Peppadew Pizza Recipe
- Total Time: 52-55 minutes
- Yield: 1 large pizza (serves 3-4) 1x
Description
A vibrant and flavorful Salami and Peppadew pizza featuring a homemade bread dough base topped with spicy salami, sweet and tangy peppadews, sliced red onion, crushed chili flakes, mozzarella cubes, and fresh oregano leaves. Perfectly baked to a golden crust, this pizza combines spicy, sweet, and savory elements for a delicious and aromatic meal.
Ingredients
Dough
- 500g pack bread mix
- 1 tbsp flour or semolina (for dusting)
Pizza Toppings
- 1 small jar pizza tomato sauce (about 150g)
- 100g pack salami, sliced
- 10 peppadews, halved
- 1 red onion, thinly sliced
- Large pinch crushed chilli flakes
- 140g mozzarella, cut into 3cm cubes
- Handful oregano, leaves picked
Instructions
- Prepare the dough: Heat your oven to 220C (200C fan)/gas mark 7. Begin by mixing the bread dough according to the bread mix pack instructions, aiming for a light and sticky texture. Knead the dough gently for a few minutes to develop the gluten.
- First rise: Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean cloth or cling film and leave it at room temperature for 30 minutes to allow the dough to rise and become airy.
- Shape the dough: After rising, punch the dough down firmly to knock out any large air bubbles. On a floured surface (using the flour or semolina), roll out the dough to fit the size of your largest baking tray.
- Prepare the tray and assemble: Sprinkle flour or semolina onto the baking tray to prevent sticking. Lay the rolled dough on the tray. Spread the pizza tomato sauce evenly over the surface of the dough.
- Add toppings: Evenly scatter the sliced salami, halved peppadews, thinly sliced red onion, and crushed chilli flakes over the sauced dough. Distribute the 3cm mozzarella cubes across the top, then finish by sprinkling fresh oregano leaves.
- Bake the pizza: Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the dough is crusty and golden, and the cheese has melted and started to brown slightly.
- Serve: Remove the pizza from the oven and allow to cool for a minute or two before slicing and serving hot for the best flavor experience.
Notes
- If you prefer a thinner crust, roll out the dough a little thinner before baking.
- You can substitute peppadews with roasted red peppers if unavailable.
- Adjust the quantity of crushed chilli flakes to your preferred spice level.
- Using semolina instead of flour on the baking tray gives the base a slightly crunchier texture.
- Allow the dough to rest a bit longer if you want a lighter, airier crust.
- Prep Time: 40 minutes
- Cook Time: 12-15 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Salami pizza, Peppadew pizza, homemade pizza, spicy pizza, mozzarella pizza, easy pizza recipe
