Pepperoni pizza salad

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 100 gm spicy salami, sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp red wine vinegar
  • 5 large oxheart tomatoes, thickly sliced
  • 375 gm buffalo mozzarella, coarsely torn
  • ¾ cup (loosely packed) basil, plus extra leaves to serve
  •  
  • Pizza croûtons
  • 125 gm pizza flour (see note)
  • ½ tsp dried yeast
  • 70 ml olive oil, plus extra for drizzling
  • For dusting: polenta or semolina
  • 100 gm canned cherry tomatoes, drained
  • 125 gm buffalo mozzarella, coarsely torn
  • 1 tbsp finely grated parmesan
01   For pizza croûtons, preheat oven to 220C and place a heavy oven tray in to heat. Combine flour, yeast and 1 tsp sea salt in a bowl and make a well in the centre. Combine 40ml oil and 70ml lukewarm water in a jug, add to flour mixture, stir to combine then turn onto a floured surface and knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand until doubled in size (30-40 minutes). Knock down dough, roll out on a polenta-dusted piece of baking paper to a 25cm-diameter round. Squeeze excess liquid from cherry tomatoes, scatter over dough, scatter with mozzarella and parmesan and season to taste. Drizzle with a little extra oil and transfer, on baking paper, to preheated oven tray. Bake until golden and bubbling (15-20 minutes), then allow to cool to room temperature. Tear into rough pieces, toss with remaining oil, scatter on an oven tray and bake until crisp (2-3 minutes). Cool to room temperature.
02   Heat oil in a frying pan over medium-high heat, add salami and cook, turning once, until crisp (2-3 minutes). Add garlic and stir until fragrant (30 seconds). Remove from heat, add vinegar, season to taste and set aside.
03   To serve, arrange tomatoes on a platter, scatter with mozzarella, basil and pizza croûtons, spoon salami dressing over, scatter with extra basil and serve.
Note Pizza flour is a strong baker’s flour. It’s available from select supermarkets and delicatessens. If it’s unavailable, substitute another strong flour.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

JUICY YOUNG RED DOLCETTO. , suggested by MAX ALLEN

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