1 cup plain flour
1 teaspoon sea salt
¾ cup plain yoghurt
1 teaspoon olive oil
Caramelised onions, anchovy and green olive
purchased caramelised onions; anchovies; pitted green olives
Salami, jalapeño and mozzarella
thinly sliced chilli salami; sliced jalapeño chillies, well drained; fresh mozzarella, well drained and ripped; rocket
Equipment: Lightly grease two 15cm ovenproof sauté pans (or one if you’re cooking them one
at a time).
Preheat the oven to 190oC fan bake.
Combine the flour, baking powder and salt in a large bowl. Add the yoghurt and oil and stir together, adding a tiny bit of water if needed to form it into a soft dough.
Tip onto a lightly floured bench and knead for a few minutes until smooth. Divide into 2 balls.
To cook: Roll or press out the dough and place in the prepared pan/s, bringing it halfway up the side. Top one with caramelised onions, a few anchovies and green olives. Top the second dough with salami, jalapeños and mozzarella.
Place over a medium-low heat and cook for 5 minutes or until the bases are golden and crisp.
Transfer to the oven and bake for 10 minutes until puffed and golden. Top the salami pizza with rocket before serving.