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Deep Dish Mozzarella & Salami Pizza

 

Serves : 2 x 20cm / 8 inch Pizzas

 

Ingredients:

 

2¼ cups / 225g / 8oz Flour made into Pizza Dough

1½ cups / 425g / 15oz Canned Tomatoes, drained

2 tsp Oil

1 tsp Oregano

12 Slices Italian Salami

12 Thin Slices Mozzarella Cheese

2 tbsp Parmesan Cheese

Salt & Freshly Ground Pepper

½ cup / 50g / 2oz Black Olives

 

Instructions:

 

  1. Make the dough and allow to rise. Knock back (punch down) and shape in 2 x 20cm / 8 inch flan rings (pie plates) placed on a baking sheet.

 

  1. Preheat the oven to 425°F / 220°C / Gas Mark 7.

 

  1. Mash down the tomatoes and add a little of the drained juice.

 

  1. Brush the dough with oil and arrange the tomatoes on the bottom.

 

  1. Roll the salami into rounds.

 

  1. Sprinkle a little parmesan cheese on the tomato and then the oregano.

 

  1. Arrange the salami rolls. Place the slices of mozzarella cheese alternately with salami.

 

  1. Season well. Sprinkle on the remaining parmesan and decorate the whole with black olives.

 

  1. Brush over with oil and cook in a hot oven for 20 minutes. Reduce the heat to 375°F / 190°C / Gas Mark 5 for a further 5 – 10 minutes.

 

Tips for measuring, temperatures, or conversion from imperial to metric

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