see base recipe

 

200g hot hungarian salami

bunch of fresh basil

3 tbs tomato paste

mozzarella grated

sharp parmesan grated

 

 

INGREDIENTS:

Basil & Salami Pizza

This is easy - even for a pizza.

Lay base on a pre-heated non stick pizza tray. Spread tomato paste over the base evenly with the back of a desert spoon. Make sure you cover to within 1cm of the edge.

Stack the salami slices and cut the stack in half. Arrange on tomato base so that all of the pizza is covered with a few millimetres gap between the pieces.

Pick basil leaves from the bunch and halve the big ones, and leave the small ones whole. Distribute evenly on top of the pizza.

Sprinkle mozzarella very lightly over the top, and then likewise with the parmesan. Make sure a little of the parmesan falls on the exposed edges of the pizza base.

Bake in a 180 degree oven for about 20 minutes or until brown on top with crispy edges to the base. Exposed basil leaves should have gone crispy as well.

 

Six decent slices per pizza.

 

THE HEAT COMES FROM THE SALAMI, SO  WHITE HUNGARIAN CAN BE USED TO LIGHTEN IT OFF IF YOU WANT.

DESIGNED TO BE A MINIMAL FLAT PIZZA WITH LOADS OF TASTE, SO DON'T BE TEMPTED TO ADD ANY OTHER INGREDIENTS. HOWEVER, DON'T SKIMP ON THE BASIL. THIS IS WHAT MAKES THE TASTE OF THIS PIZZA UNIQUE.

 

THE COMBINATION OF THE SALAMI AND THE BASIL IS THE STAR, AND DELIVERS A SMOKEY SAVOURY SPICE FLAVOUR