Pizza salamino hot

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Preparation time
Cooking time
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10 mins - 4hrs
20-30 mins


  • Cacciatore hot 150g
  • Rocket 100g
  • Buffalo mozzarella 240g (2 mozzarellas)
  • Fresh tomato x 2
  • Olive oil
Pizza dough
  • Flour 500g (plain, type ‘00’, wholemeal – a mix is better)
  • Water 170mL
  • Milk 170mL
  • Salt 20g
  • Dry yeast 10g
  • Sugar – a pinch
  • Olive oil 2-3 tablespoons


Pizza dough

(use of a mix master is preferable)

- Place the flour, water, milk, yeast and the pinch of sugar (directly over the yeast) into the mix master bowl

- Mix throughout for 2-3min

- Add the salt and 1.5 tablespoons of olive oil

- Mix throughout for 3-5min

- Once mixed, place dough onto a surface with some flour and further work the dough for another 5min

- Cut the dough into 4 pieces and use a rolling pin to work into your preferred shape (round, square or rectangular). The base should be about 5mm thick as this will rise. Place onto a plate or tray.

An alternative is to cut the dough into 2 pieces and work them to match the size of your oven tray.

- Once completed, brush some olive oil over the pizza bases (cover all surface as this stops it from drying) and cover with some foil.

- Keep in a warm room for at 2+ hours or until it has doubled in size


- Place the pizza base onto an oven tray, if not already on it.

- Add the fresh tomato cacciatore salami and cook in the oven at 200° for 20-25min or until the base is golden

- Remove from the oven and add the buffalo mozzarella and rocket

- Finish with a drizzle of olive oil