Hazelnut gelato with rich chocolate sauce
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream
Salami & cherry pepper pizza
- Preparation and cooking time
- Cook:
- 15 mins + proving
- Easy
- Serves 4
Skip to ingredients
- 500g pack breadmix
- 1 tbsp flouror semolina
- 1 small jar pizza tomato sauce(about 150g)
- 100g pack salamisliced
- 10 pickled cherry peppershalved
- 1 red onionthinly sliced
- large pinch crushed chilli flakes
- 140g mozzarellacut into 3cm cubes
- handful oreganoleaves picked
Nutrition: per serving
- kcal612
- fat22g
- saturates9g
- carbs82g
- sugars11g
- fibre8g
- protein25g
- salt4.82g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Mix the bread dough following pack instructions, keeping it light and sticky. Knead it for a few mins, then place in a covered, oiled bowl for 30 mins to rise at room temperature.
step 2
Take the dough out and squash to knock out the air. Roll out on a floured surface to fit the largest baking tray you have. Sprinkle flour or semolina over the tray, then place the dough on top. Spread the tomato sauce over the dough, then scatter with the salami, pickled cherry peppers, onion, chilli flakes, mozzarella and oregano. Bake for 12-15 mins or until the dough turns crusty and golden.
