Lamb salami pizza

Make your next pizza authentically Namibian using Hartlief's Lamb Windhoek Salami. Try our latest recipe for pizza sure to have everyone eyeing the last slice.

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Recipe directions


  1. Preheat the oven to 210°C.
  2. Prepare the sauce by heating the olive oil in a saucepan over a moderate heat. Add tomato puree, seasoning with black pepper and salt. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.
  3. Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and 110ml lukewarm water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even. Roll out to the desired thickness, roughly 30cm in diameter.
  4. Spread the tomato sauce on the rolled dough and sprinkle the grated mozzarella on top. Top with the lamb salami and yellow and green peppers. Place on a baking tray and bake for 18-22 minutes until golden and risen.
  5. Remove from the oven and add fresh basil.

You can either use store-bought dough or make your own.

  • 1 pack Hartlief Windhoek  Salami
  • Mozzarella cheese
  • Black pepper (cracked)
  • Olive oil
  • 1 can tomato puree
  • Fresh basil
  • 1 small-medium yellow bell pepper, julienne cut
  • 1 small-medium green pepper, julienne cut
  • Coarse salt

    For the dough
  • 190g plain flour
  • A little plain flour, for dusting
  • 3.5g dried active yeast
  • ½ tsp salt
  • ½ tbsp caster sugar
  • 20ml olive oil
  • 110ml warm water (roughly 45°C)