Directions
- Preheat the oven to 210°C.
- 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.
- 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.
- 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.
- Remove from the oven and add fresh basil.
Ingredients
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)
