Salami Olive Pizza Topping Food

DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES

Steps:

• Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
• Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain and cool.
• Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.
• Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.