Salami, zucchini & fior di latte mozzarella

Crispy Crust Pizza
  • By Breville
Ready Time
2 hrs 30 mins
1 hrs 10 mins (Incl. 30mins Rest)
1 hrs 20 mins
Serves   4 Pizzas
2 hrs 30 mins
Ready Time
1 hrs 10 mins (Incl. 30mins Rest)
1 hrs 20 mins
  4 Pizzas

Opened by two of Sydney's prominent Italian restaurateurs-Giovanni Pilu of the two-hatted Pilu at Freshwater and Lido Russo, owner of Walsh Bay's Ventuno Pizzeria, is enough to take you to Cavallino.

The executive chef Roberto brings with him a passion for food that developed at the age of 14 when he first learnt how to make true Italian pizza in his home town of Verona.




  • 225–250ml water
  • ¼ heaped teaspoon dry yeast or ½ teaspoon (2.5g) fresh yeast
  • 450g "00" (strong bakers) flour
  • 50g semolina flour
  • 3 teaspoons salt
  • 1½ tablespoons extra virgin olive oil

Pumpkin puree

  • 500g peeled pumpkin, cut into 2.5cm pieces
  • 1 tablespoon chopped rosemary
  • 2 cloves crushed garlic
  • 2 tablespoons olive oil


  • 12–16 slices hot salami, halved
  • 24 thin slices grilled zucchini (see note)
  • 200g fiore di latte mozzarella or buffalo mozzarella, thinly sliced

To serve

  • Extra virgin olive oil
  • Shaved parmesan


You can buy chargrilled zucchini. To make zucchini, using a vegetable peeler, peel thin slices lengthways. Spray with olive oil and cook on a chargrill until golden.



  1. Divide dough into four balls. Place dough balls into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
  2. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

Pumpkin puree

  1. Preheat oven to 200°C/180°C fan forced. Combine pumpkin with rosemary and 1 tablespoon olive oil in a baking tray lined with baking paper.
  2. Bake for 40–45 minutes or until tender. Transfer pumpkin and remaining oil to a food processor and process until smooth.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Roll out one piece of pizza dough to form a 24–26cm 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 pumpkin puree.
  6. Divide toppings evenly into four. Top base with salami and zucchini. Top with mozzarella 3cm from the edge.
  7. Select CLASSIC 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 6–7 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. Top with parmesan cheese and drizzle with oil.
  13. Cut into wedges and serve immediately.



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Guest Wednesday, 29 September 2021
from Chefs
by Appliance