Chilli salami and crispy prosciutto give this pizza a spicy kick that’s finished with the peppery zip of rocket.
Makes: 1 pizza
For the dough
2 cups high-grade flour
1½ teaspoons instant dried yeast
1½ teaspoons sea salt
1 teaspoon caster sugar
1 cup warm water
1 tablespoon olive oil
For the toppings
olive oil for brushing
½ cup purchased tomato pasta sauce
½ cup freshly grated parmesan cheese
80 grams prosciutto
80 grams thinly sliced calabrese salami
1 ball fresh mozzarella in whey, well drained
handful rocket leaves, to serve
TO MAKE THE DOUGH: Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
When the dough has risen, remove from the bowl and divide in half. Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape.
TO MAKE THE PIZZA: Preheat the oven to 225°C fan bake. Place a heavy, flat baking tray inside to preheat.
Roll out the dough on a large piece of baking paper to about 28cm. Brush a 2cm border with olive oil, then spread the tomato sauce over the dough. Sprinkle over the parmesan and top with the salami and prosciutto. Rip the mozzarella into pieces and pat dry with kitchen towels. Dot over the pizza and drizzle with a little olive oil and a grind of pepper.
Slide the pizza, still on the paper, onto the hot baking tray and bake for about 12 minutes, or until puffed and golden, turning for even browning if necessary. Top with the rocket and serve immediately.