Sopressa Salami, Tomato and Black Olive Pizza

, from Issue #47. September, 2015
Photography by Manja Wachsmuth.
Sopressa Salami, Tomato and Black Olive Pizza

A line-up of classic flavours tops this pizza. I use one of the many fantastic pre-prepared pasta sauces that are available these days.


½ recipe pizza dough
flavoured oil
1/3 cup purchased tomato pasta sauce or passata
9 large slices sopresso salami, hot or mild
12 large black olives, pitted
small handful fresh basil leaves
1 x 125 gram ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
sea salt and freshly ground pepper


Preheat the oven to 225˚C.

Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes

Divide the dough into 3 pieces and form each piece into a log. Roll out to approximately 6 cm x 25 cm and place on a large piece of baking paper about 3 cm apart.

Brush with oil then dollop over the tomato sauce. Rip the salami into long strips and lightly twist then place on top of the dough. Add the olives and basil leaves. Rip the mozzarella and put on top of the basil leaves. Drizzle the pizza with a little of the oil then top with a generous grating of Parmesan, salt and pepper.

Bake for 10 minutes or until puffed and golden. Serve immediately. Makes 3 pizzas

Pantry note: Tomato Passata: (passata di pomodoro) is simply tomatoes that have been pureed and sieved to remove the seeds. It is imported from Italy and can be easily found in some supermarkets and most specialty stores.