Recipe

Salami, ricotta and kale pizza

The ideal combination.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Express pizza dough
  • 1½ cups (225g) "00" flour, bread flour or plain flour
  • 1 teaspoon (4g) dry yeast
  • 1 teaspoon caster sugar
  • 1 teaspoon fine table salt
  • 2 tablespoons olive oil
  • ½ cup (125ml) warm water, approximately
Salami, ricotta & kale pizza
  • ⅓ cup pizza sauce (with herbs and garlic)
  • 150 grams shaved mild danish salami
  • 500 grams cherry truss tomatoes,
  • ½ small red onion, thinly sliced
  • ½ cup crumbled ricotta
  • 60 grams baby kale leaves

Method

Express pizza dough
  • 1
    Preheat oven to 200°C.
  • 2
    Place flour, yeast, sugar and salt in the bowl of a food processor; pulse for a few seconds until combined. With the motor operating, pour in oil and the water, processing until ingredients come together. Process for a further minute or until smooth and elastic. Place dough in a large oiled stainless steel bowl; cover with plastic wrap.
  • 3
    Turn the oven off; place the bowl of dough in the turned off oven for 15 minutes or until dough doubles in size. Remove bowl from oven. Use dough to make one of the pizzas on the following pages.
Salami, ricotta & kale pizza
  • 4
    Oil two oven or pizza trays; place in oven then preheat to 240°C/475°F.
  • 5
    Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval.
  • 6
    Place dough on trays; spread with ⅓ cup pizza sauce (with herbs and garlic). Top with salami, tomatoes, red onion, ricotta; bake about 15 minutes or until bases are browned and crisp. Serve topped with baby kale.

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