Food

Man Meal Of The Week: How To Make A Game-Changing Salami Pizza

Young & Hungry food blogger Natalie Katz gives us the low-down on how to eat like kings, while also learning some handy cooking tips along the way. Check out her latest how-to guide to get an amazing salami pizza from the cutting board into your mouth…

So yesterday I shared my Ultimate Pizza Dough recipe, if you love pizza as much as I do then you have to give this recipe a try. It is so easy to make, the toppings are to die for and the base is thin and crispy. This delish tomato sauce is great on pizza, tossed through pasta or on its own.

For this pizza recipe I decided to keep it simple and only add a couple of toppings, the base is so delicious it doesn’t need to be overcomplicated with an abundance of ingredients.


INGREDIENTS

1 red onion, finely chopped
3 garlic cloves, crushed
1 heaped tsp sugar/xylitol
400g passata (tomato purée)
1/2 cup chicken stock
1 bay leaf
Handful of fresh basil
Olive oil
Sea salt & freshly ground black pepper

Toppings:

2 large buffalo mozzarella balls
An assortment of salami/sausage
4 chillies, roughly chopped
Large handful of basil
Olive oil
Onion marmalade
Sea salt & freshly ground black pepper


METHOD
Serves 4-6
Preparation 5 minutes
Cooking time 30 minutes (excluding pizza dough prep)


Boil the kettle and place your pizza stone or a large oven tray in the oven, preheat to 220°C. 

Place a saucepan on high heat and heat up 2 tbsp of olive oil, while the pan is heating up finely chop the red onion and crush the garlic. Add to the pan and fry for 7 minutes. Then add the sugar and bay leave, fry for 30 seconds, then add the chicken stock and boil for 1 minute. Add the passata, a good grind of black pepper and the basil. Turn the heat right down, cover and simmer for10-15 minutes or until the sauce has reduced and thickened. Taste to see if it needs salt, I like adding salt at the end as the chicken stock as its own salt.

Easy Peesy Pizza

Once the sauce has finished cooking, lay out your pre-rolled pizza dough, using a basting brush, coat the pizzas with as much tomato sauce as you want, make sure you leave enough space so a nice crust can form. Tear chunks of mozzarella and place it on the pizza, top with chilli, salami, fresh basil and as much onion marmalade as desired, drizzle with some olive oil and season with salt and pepper.

Place in the oven and cook for roughly 5-7 minutes, or until crispy and golden. I did one pizza at a time, so grab a drink turn some music on a relax while you cook the best pizzas you have ever tasted. Once the pizza is ready top with more basil and serve immediately.

PS: the more stained and marked your pizza stone is the better the pizza will taste.

Check out more awesome recipes on Young & Hungry.

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