Salami And Ricotta Pizzas Food

SALAMI, TOMATO AND RICOTTA PIZZAS

Steps:

• Preheat oven to 200°C fan-forced. Place flatbreads onto baking trays. Spread each with 2 tablespoons tomato paste
• Dividing ingredients, top each with salami, tomatoes and sprinkle with ricotta. Spray with oil
• Bake for 10 minutes or until bread is crisp. Scatter with rocket. Season. Drizzle with extra virgin olive oil and serve
• Serve with Mount Franklin water

SPICY SALAMI AND RICOTTA PIZZA

Steps:

• Preheat the oven to 250°C
• Spread the tomato paste over the pizza base. Sprinkle over the Perfect Italiano Perfect Pizza to evenly cover the base
• Top with the salami, cherry tomatoes, and oregano
• Place the pizza in the oven for 10-15 minutes or until the cheese melts and the base becomes crispy
• Top with heaped teaspoons of the Perfect Italiano Ricotta and serve

SALAMI AND RICOTTA PIZZAS

Steps:

• Preheat oven to 230C (210C fan forced).
• Place pizza bases on 2 large oven trays.
• Combine tomato and sugar in a small bowl and stir to dissolve sugar and then spoon tomato mix evenly over bases, crushing slightly with the back of a spoon.
• Sprinkle with half the pizza cheese and then top with the olives and eggplant and sprinkle with remaining pizza cheese and then top with the salami and then bake for 10 minutes.
• Sprinkle with the ricotta and bake for 2-3 minutes more or until ricotta is just heated.
• Remove pizzas from oven and sprinkle with basil and pepper.
• Serve with salad.

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI

Steps:

• To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
• In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
• Mix well with a wooden spoon until the mixture forms into a dough.
• Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
• Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
• Preheat the oven to 450°F
• Flatten the dough into a 12in pizza tray, using your hands to press it down.
• Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
• Carefully fold the other half of the pizza over the filling, sealing the edges together well.
• Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
• Serve hot from the oven.

SUMMER PIZZA WITH SALAMI, ZUCCHINI, AND TOMATOES

Steps:

• Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15-18 minutes.
• Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)
• Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
• Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.