| | Spinach and salami pizza
Spinach and salami pizza
Spinach and salami pizza 4.3-5 9
  • Calories: 2547 kj
  • Fat: 27.9g
  • Carbohydrates: 64.6g

How to Make:

  1. Make pizza dough: Sift flour into a bowl. Add yeast and salt. Stir to combine. Make a well in the centre. Add water and oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 45 minutes to 1 hour or until dough has doubled in size.
  2. Using your fist, punch dough down. Knead on a lightly floured surface until smooth. Divide dough in half.
  3. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 23cm x 30cm rectangles. Place on prepared trays. Spread bases with paste. Top with dried herbs, salami, spinach, tomatoes and bocconcini.
  4. Bake for 10 minutes or until cheese has melted and base is crisp. Serve.
Time for preparing:
17 min.


  • 2 1/2 cups gluten-free pizza and pastry flour
  • 7g sachet dried instant yeast
  • Pinch salt
  • 1 cup warm water
  • 1 tablespoon olive oil
  • Toppings
  • 1/3 cup tomato paste
  • 1 teaspoon mixed dried herbs
  • 100g sliced salami, chopped
  • 60g baby spinach
  • 1/2 cup semi-dried tomatoes
  • 4 (120g) bocconcini cheese, sliced