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Pork, hot salami & roasted capsicum

Crispy Crust Pizza
  • By Breville
  • 4682 Views
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http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/pork-hot-salami-and-roasted-capsicum-pizza.jpg
Ready Time
1 hrs 45 mins
Preparation
1 hrs 10 mins (Incl. 30mins Rest)
Cooking
35 mins
Serves   4 Pizzas
ready_time
1 hrs 45 mins
Ready Time
1 hrs 10 mins (Incl. 30mins Rest)
Preparation
35 mins
Cooking
  4 Pizzas
Serves
server

One of the secrets to La Disfida's pizza is its base and Zuzza's tight–lipped about how to make it. It was mastered in the kitchen with the business' original owners before he took the reins.

Zuzza first started working at one of the oldest Italian restaurants in Sydney, the Mixing Pot. Then 29 years later, he opened La Disfida, which has established a glowing reputation for its wood-fired pizzas and in 2013 a second restaurant Tappo Osteria in Pyrmont.

 

Ingredients

Dough

  • 4 x 180g basic pizza dough

Topping

  • 1 tablespoon olive oil
  • 4 pork & fennel sausage, removed from casing
  • 1 tablespoon chopped parsley
  • Salt and freshly ground pepper
  • 2⁄3 cup tomato passata
  • 2 teaspoons finely chopped oregano
  • 160g fior di latte mozzarella, thinly sliced
  • 1 roasted red capsicum, cut into pieces
  • 1 red onion, thinly sliced
  • 12 slices hot salami, halved

To serve

  • Parsley or oregano leaves

Method

Topping

  1. Roll teaspoons of sausage into small balls and flatten. Heat oil in a frying pan and sauté sausage with parsley, salt and pepper.
  2. Combine passata with oregano, salt and pepper.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
  4. Prick base with a fork or pizza docker.
  5. Spread base with 2 tablespoons passata.
  6. Divide toppings evenly into four. Top base with sausage, mozzarella, capsicum, onion and salami.
  7. Select THIN crust setting.
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  9. Open lid and slide paper out carefully. Close lid and cook for 4–6 minutes or until cooked to your liking.
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  11. Open lid carefully with oven mitt and remove pizza onto chopping board.
  12. Garnish with extra parsley leaves or oregano leaves.
  13. Cut into wedges and serve immediately.

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Guest Friday, 18 October 2019
 
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