| | Salami, bocconcini and cherry tomato
Salami, bocconcini and cherry tomato
Salami, bocconcini and cherry tomato 4.3-5 9
  • Calories: 1045 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Make basic pizza dough: Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together.
  2. Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.
  3. Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.
  4. Knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion to 30cm.
  5. Preheat oven to 230C. Dust trays with polenta. Ease the dough so it comes a little up the side. This forms a thicker edge during baking.
  6. Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.
  7. Meanwhile make classic pizza sauce: Heat oil in saucepan over medium-low heat. Cook garlic until starting to brown. Discard garlic. Add tomato.
  8. Stir over medium heat for 10 minutes or until thick. Add the salt. Blend with a stick blender. Stir in oregano.
  9. Cool sauce completely. Spread 80ml (1/3 cup) of the pizza sauce over each pizza base, avoiding the edge.
  10. Top the pizzas with salami and capsicum. Bake for 10 minutes. Top with bocconcini and 2 tomatoes. Swap the trays and bake for a further 10 minutes or until the bocconcini melts and the base is crisp. Top with fresh basil leaves.
Time for preparing:
20 min.


  • 450g (3 cups) Lighthouse Bread & Pizza Plain Flour
  • 2 teaspoons (7g/1 sachet) dried yeast
  • Large pinch of caster sugar
  • 1/2 teaspoon salt
  • 310ml (1 1/4 cups) warm water
  • 1 tablespoon olive oil
  • Olive oil, for brushing
  • Polenta, to dust
  • Classic pizza sauce
  • 1 tablespoon olive oil
  • 1 large garlic clove, thinly sliced
  • 400g can diced Italian tomatoes
  • 1 teaspoon salt
  • 2 teaspoons chopped fresh oregano
  • Topping
  • 100g pkt pizza salami slices
  • 200g roasted capsicum, cut into 2cm-thick strips
  • 220g bocconcini, drained, torn into large pieces
  • 480g cherry truss tomatoes, stems trimmed
  • Fresh basil leaves, to serve