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Calabrese pizza is built around spicy salami, tomato and creamy mozzarella. A restrained topping lets the crust char properly and keeps every slice balanced.
Ingredients
- 1 ball pizza dough (about 250 g)
- 120 g crushed tomatoes
- 130 g mozzarella, well drained
- 70 g thinly sliced spicy Calabrese salami
- 1 tablespoon grated parmesan
- 1 small roasted capsicum strip, sliced, optional
- Fresh basil leaves
- Olive oil and fine salt
Method
- Preheat a pizza stone or heavy tray at the oven’s highest setting for at least 35 minutes.
- Season the tomatoes lightly with salt. Pat the mozzarella dry.
- Stretch the dough to about 30 cm and spread with a thin layer of tomato.
- Add mozzarella, salami and roasted capsicum if using, leaving gaps so heat can reach the sauce.
- Bake until the edge blisters and the base is crisp. Finish with parmesan, basil and a little olive oil.
Pizza 0 tip: Salami releases flavorful oil as it cooks, so this pizza needs very little extra olive oil before baking.
Make it your own
Add sliced chilli for more heat or a small spoonful of ricotta for cooling contrast.
