Monday, September 30, 2013
Homemade Pizza #2 - Salami and Smoked Ham Pizza
As promised, this was the 2nd pizza which I made yesterday (Sunday), the salami and smoked ham pizza. I learnt from making my 1st pizza that I had to roll out the dough as thin as possible, at least 30 cm in diameter. So this time round, the crust was thinner than the haiwaiian pizza but it was still quite thick!
Nevertheless, it was yummy with very simple ingredients, 4 round pieces salami and 3 strips of german black forest smoked ham (zwarte woud ham) and some shredded cheese.
You can find the dough recipe in my previous post. As for the fillings, here it is:
some olive oil
some grated cheese
1 can (70g) of concentrated tomato puree (Benito brand from Colruyt)
4 pieces of salami
4 strips of smoked ham
1. Preheat the oven to 230C or 450F.
2. Place the dough on a cornmeal-dusted pizza stone, pizza pan or cookie sheet. Roll out the dough using a rolling pin to a diameter of at least 30 cm. Roll up the edge slightly to create a ridge around the pizza. (I don't have a pizza stone nor a pizza pan, so I placed the dough on a piece of greased baking paper which I later shoved it onto the metal grill which was then placed into the oven. )
3. Now add the desired fillings. First coat a baking brush with olive oil and brush a thin layer of olive oil on the rollout dough.
4. Then using the back of a spoon, coat it with a 2nd layer of tomato puree.
5. Place the slices of salami and smoked ham on top, then sprinkle a layer of graed cheese on top.
6. Bake in the oven at 230C or 450 F for 15 to 18 min until the crust turns brown. (I baked mine for 15 min.)
I am submitting this post to Aspiring Bakers #35 - A Palate for Pizza (Sept 2013) hosted by Joey of Little Accidents in the Kitchen.