Salami Pizza

This is a brilliant twist on a classic pizza, with salami, fennel, and mozzarella sealed inside a layer of dough, then topped with tomato, Parmesan, and more mozzarella before baking. It gives you all the flavour of a great salami pizza, but with an extra layer of texture and richness that makes it feel a bit more special.

Ingredients:

• 2 x 200g pizza dough balls or 2 thin pizza sheets

• 8–10 slices Tuscan fennel salami

• 1 tsp fennel seeds

• 125g mozzarella, torn and divided

• 100ml pizza sauce

• 25g Parmesan, finely grated

• 1 tsp olive oil

Method:

1. Preheat the oven to 220°C.

2. Stretch or roll out one piece of pizza dough into a round or rectangle.

3. Lay the salami over the base, then scatter over the fennel seeds and a little of the mozzarella.

4. Roll or stretch the second piece of dough and place it on top.

5. Press the edges together well to seal.

6. Spread the pizza sauce over the top layer.

7. Sprinkle over the Parmesan and the remaining mozzarella.

8. Finish with a drizzle of olive oil.

9. Bake for 12–15 minutes, or until golden, crisp, and bubbling.

10. Slice and serve hot.

Chef’s Tip:

Make sure you seal the edges well so the filling stays neatly inside while baking, and don’t overfill it or the top layer can split in the oven.