see base recipe
2 tbs tomato paste
150g pepperoni sliced to 2mm thick
¾ cup cooked mince meat
100g shredded ham or bacon pieces
1 red capsicum
½ onion sliced
10 slices hungarian salami
grated mozzarella cheese
grated extra sharp parmesan cheese
“SOMETIMES LESS IS MORE - BUT NOT THIS TIME!”
Cut the capsicum into 4 slabs and place under the griller on high until the skins have blackened. Remove and let cool. Peel the skin from the segments and then slice into thin strips.
Heat a large frypan and cook the pepperoni on both sides until browned slightly, and fat is running off. Turn out onto kitchen paper and wrap in it until needed.
Put mince into the same pan and cook until browned through. Remove to a bowl until needed.
Lay your base on a pre-heated non stick pizza tray. Spread tomato paste over the base with the back of a desert spoon. Make sure you spread to within 1cm of the edges.
Cut salami rounds in half and arrange on the pizza so that each slice will have 2-3 halves. Spread mince & onion evenly across the pizza. Add the ham, spreading not too thickly, and then the capsicum strips. Cut the pepperoni circles in half and arrange around the pizza.
Lastly sprinkle the top lightly with mozzarella and then the parmesan. Make sure the parmesan is across the entire pizza including the edges.
Bake in a pre heated 200 degree oven for around 20 minutes, but use your eyes as a guide. Needs to be brown on top with crispy edges.
Six decent slices per pizza.
YOU CAN OBVIOUSLY MIX AND MATCH THE TOPPINGS HERE. YOU CAN EVEN STRAY FROM THE LAND ANIMALS - TRY DELETING THE MINCE AND ADDING A HANDFUL OF COOKED TIGER PRAWNS.
HEAT OF THE PIZZA WILL REST WITH THE TYPE OF SALAMI AND THE AMOUNT OF PEPPERONI. I LIKE WHITE HUNGARIAN SALAMI AND ABOUT4 PEPPERONI HALF CIRCLES PER SLICE. UP TO YOU!
No pizza is too difficult, and this one is quick to put together.