Recipe

Mini salami and tomato pizzas with rocket salad

  • 10 mins preparation
  • 1 hr cooking
  • Makes 40 Item
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Ingredients

Mini salami and tomato pizzas with rocket salad
  • 2 teaspoon (7g) dry yeast
  • 1 teaspoon caster (superfine) sugar
  • 1/2 teaspoon sea salt
  • 3/4 cup (180ml) warm water
  • 2 1/2 cup (375g) plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 1/2 cup (140g) bottled tomato pasta sauce
  • 4 medium roma (egg) tomatoes (300g), sliced thinly
  • 2 cacciatore salami (135g), sliced thinly
  • 4 bocconcini cheese (220g), sliced thinly
  • 30 gram (1 ounce) baby rocket (arugula) leaves
  • 1/4 cup loosely packed baby basil leaves
  • 2 teaspoon olive oil, extra

Method

Mini salami and tomato pizzas with rocket salad
  • 1
    Combine yeast, sugar, salt and the water in a small bowl, whisk until yeast dissolves. Cover; stand in a warm place about 20 minutes or until mixture is frothy.
  • 2
    Place flour in a large bowl, stir in oil and yeast mixture; mix to a soft dough. Knead dough on a floured surface about 5 minutes or until dough is smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place about 1 hour or until dough has doubled in size.
  • 3
    Preheat oven to 240°C (220°C fan-forced). Oil a large pizza or oven tray.
  • 4
    Turn dough onto a floured surface; knead until smooth. Roll out dough until 3mm (⅛-inch) thick. Using a 6cm (2½-inch) cutter, cut 40 rounds from dough, re-rolling scraps as required. Place rounds on oven tray.
  • 5
    Spread sauce on pizza bases; top with tomato, salami and bocconcini.
  • 6
    Bake pizzas about 15 minutes or until base is golden and crisp.
  • 7
    Combine rocket, basil and extra oil in small bowl. Just before serving, top pizzas with salad.

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