Pizza bianca con salame

Salami pizza bread

If you buy your salami from the deli counter at a store or supermarket, ask for the meat to be sliced while you wait—meat that has been cut in advance may have dried out and will look unappetising.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: four 25 cm (10 in) round pizzas (serves 8–12)

1 quantity pizza dough

160 ml (5¼ fl oz/²/₃ cup) pizza sauce

150 g (5½ oz) thinly sliced salami

200 g (7 oz) fresh buffalo mozzarella cheese, thinly sliced

Preheat the oven to 230°C (450°F/Gas 8). Place two large, heavy pizza or baking trays in the oven to heat.

Cut the dough into four even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a piece of non-stick baking paper to a 25 cm (10 in) round. Make a border, pressing with your fingertips 2 cm (¾ in) from the edge. Spread the pizzas evenly with the pizza sauce, then top with the salami and mozzarella cheese.

Remove the trays from the oven one at a time to keep them as hot as possible and carefully slide one pizza (still on the baking paper) onto each tray. Bake for 10 minutes, swapping the trays around halfway through cooking, or until crisp and golden. Bake the remaining two pizzas. Serve immediately.