INGREDIENTS:
- 1 lb of your favourite pizza dough
- Semolina flour
- ⅓ cup tomato sauce (yellow tomato sauce preferred but any tomato sauce will do)*
- 100 g spicy genoa salami (or any spicy salami)
- ½ cup goat cheese, crumbled
- ½ cup fresh basil, chopped
- 1.5 tbsp fennel seeds
Yellow tomato sauce:
- 4 large yellow tomatoes (or 15 small ones)
- ⅓ cup water
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ sugar
- 3 cloves garlic, crushed
INSTRUCTIONS:
- Preheat your oven to 500 degrees and place your pizza stone (or baking sheet) in the cold oven to heat.
- Stretch out your your pizza dough, dusting with semolina flour as needed to reduce sticking.
- Remove the pizza stone/baking sheet from the oven and carefully lay your rolled out dough on it. The dough will begin to cook immediately on the heated stone.
- Using a spatula, spread a thin layer of tomato sauce on the rolled out pizza dough. Top with an even layer of salami, a healthy sprinkling of fennel seeds and some crumbled goat cheese.
- Place in oven and bake for 5-7 minutes until the edges of the dough are lightly browned.
- Remove from oven and top with chopped fresh basil.
- (If you are making the yellow tomato sauce see below.)
*Yellow tomato sauce:
- Halve or quarter tomatoes (for small or large tomatoes, respectively).
- Place in a saucepan on medium high heat with ⅓ cup water and simmer until the tomatoes soften and start to break down - approximately 10 minutes. Stir and squish the tomatoes a bit as they cook.
- Add garlic and cook for an additional 2-3 minutes.
- Using a fine strainer, strain the tomatoes to remove the skins and seeds. Use a spatula to press the mixture through and then pour the strained mixture back into the saucepan.
- Add oregano, salt and sugar and simmer until reduced to the desired consistency.
Source: Port and Fin
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