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Sopressa and pesto pizza
Makes Makes 1 x 30cm round pizza Starters and mains
Ingredients
- semolina or plain flour, for dusting
- 170g pizza dough ball (see recipe)
- 80ml pizza sauce (see recipe)
- 1tbsp chopped flat-leaf parsley
- 30g onion confit
- 1 plum tomato, sliced
- 40g roasted capiscum pepper, diced
- 30g buffalo mozzarella cheese, cut into 6 pieces
- 7 slices of mild sopressa
- 2tbsp pesto
- 4 basil leaves
For the roasted peppers
- 1 red pepper
- 1 yellow pepper
Method
To make the roasted peppers, preheat the oven to 230ºC/455ºF/ Gas 8. Place the peppers on a large baking tray. Roast for 30-40 minutes or until the skins blister and turn black. Remove from the oven and place in a bowl, and cover with plastic wrap – or place the roasted peppers in a plastic bag until cool. Peel away the skins. Discard the core, seeds and membrane; set the rest aside.
Place a pizza stone in the oven and preheat the oven to 250°C/500°F/Gas 9 or its highest temperature. Once it has reached the temperature, it will take about 15 minutes for the pizza stone to heat up. Lightly dust a clean work surface with semolina or flour, then roll out the dough ball into a 30cm round that is about 3mm thick.
Place the pizza base on a piece of baking paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the base all over with a fork.
Spread the pizza sauce evenly around the pizza base, sprinkle over the parsley, shredded mozzarella, onion confit, tomato slices, roasted peppers, buffalo mozzarella pieces and sopressa and season with sea salt and freshly ground black pepper. Transfer the pizza onto the heated pizza stone. Cook the pizza in the oven for 5-10 minutes or until golden and crisp. Using a pizza paddle or wide spatula, carefully transfer the pizza to a chopping board or plate.
To finish, cut the pizza into wedges and add dollops of pesto. Add the basil leaves and serve.
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