Spicy salami, prosciutto and mozzarella pizza

Name: Spicy salami, prosciutto and mozzarella pizza
Yield: 2
Ingredients: 2 cups high-grade flour; 1 1/2 tsp instant dried yeast; 1 1/2 tsp sea salt; 1 tsp caster sugar; 1 cup warm water; 1 Tbsp olive oil; 1/2 cup tomato pasta sauce; 1/2 cup freshly grated parmesan; 80g prosciutto; 80g thinly sliced calabrese sausage; 1 ball fresh mozzarella in whey, well drained; 1 tsp ground pepper; Handful rocket leaves, to serve

for 2 people

Spicy salami, prosciutto and mozzarella pizza, by Dish. Photo / Josh Griggs

By Claire Aldous

Chilli salami and crispy prosciutto give this pizza a spicy kick that's finished with the peppery zip of rocket.

For the dough

2 cups	high-grade flour
1 1/2 tsp	instant dried yeast
1 1/2 tsp	sea salt
1 tsp	caster sugar
1 cup	warm water
1 Tbsp	olive oil

For the toppings

1/2	cup tomato pasta sauce
1/2 cup	freshly grated parmesan
80g	prosciutto
80g	thinly sliced calabrese sausage
1 ball	fresh mozzarella in whey, well drained
1 tsp	ground pepper
Handful	rocket leaves, to serve

To make the dough

Combine the flour, yeast, salt and sugar in a large bowl. Tip in the combined water and oil and bring together to make a soft shaggy dough. Tip onto a lightly floured bench and bring together with your hands. Knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
When the dough has risen, remove from the bowl and divide in half. Dust with flour then place on a sheet of baking paper and roll out or flatten the dough with your fingers to the desired shape.

To make the pizza

Preheat the oven to 225°C fan bake. Place a heavy, flat baking tray inside to preheat.
Roll out the dough on a large piece of baking paper to about 28cm. Brush a 2cm border with olive oil, then spread the tomato sauce over the dough. Sprinkle over the parmesan and top with the salami and prosciutto. Rip the mozzarella into pieces and pat dry with kitchen towels. Dot over the pizza and drizzle with a little olive oil and a grind of pepper.
Slide the pizza, still on the paper, onto the hot baking tray and bake for about 12 minutes, or until puffed and golden, turning for even browning if necessary. Top with the rocket and serve immediately.