Salami & pep­padew pizza

Serves 4 Prep 15 mins plus prov­ing Cook 15 mins Q Q Q

Easy Cook - - EVERYDAY SEASONAL -

500g pack bread mix 1 tbsp plain flour or se­molina 1 small jar pizza to­mato sauce

(about 150g) 100g pack salami, sliced 10 pep­padews, halved 1 red onion, thinly sliced large pinch crushed red chilli flakes 140g moz­zarella, cut into cubes hand­ful oregano, leaves picked 1 Heat oven to 220C/200C fan/gas 7. Mix the bread dough fol­low­ing pack in­struc­tions, keep­ing it light and sticky. Knead it for a few mins, then place in a cov­ered, oiled bowl for 30 mins to rise at room tem­per­a­ture.

2 Take the dough out and squash to knock out the air. Roll out on a floured sur­face to fit the largest bak­ing tray you have. Sprin­kle flour or se­molina over the tray, then place the dough on top. Spread the to­mato sauce over the dough, then scat­ter with the salami, pep­padews, onion, chilli flakes, moz­zarella and oregano. Bake for 12-15 mins or un­til the dough turns crusty and golden. PER SERV­ING 612 kcals, fat 22g, sat­u­rates 9g, carbs 82g, sug­ars 11g, pro­tein 25g, fi­bre 8g, salt 4.8g

£1.11 per serv­ing

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