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Fennel Salami Pizza
Servings: 2
: 708 kcal
Author: Just Jo
For the pizza base
  • 200 g tipo 00 flour
  • ½ tsp sea salt
  • 7 g fast action yeast
  • 1-2 tsp olive oil
  • Approx 160-180ml cold water
  • 1-2 tbsp fine cornmeal or polenta
For the toppings
  • 150 ml full-bodied tomato sauce*
  • 10 slices of salami
  • 3-4 spring onions slices on the diagonal
  • 5-6 baby tomatoes halved
  • 1-2 tsp fennel seeds
  • 50-60 g mature cheddar cubed or grated
  • 1 tsp dried oregano
  • Cracked black pepper
  • Optional – chilli flakes
  • * You can find the recipe for this on my blog or see the post for more suggestions
  1. Put the flour, salt, yeast and olive oil into the bowl of your stand mixer then with the dough hook running on slow speed, pour in enough water to give a soft sticky batter like consistency.
  2. Turn up the speed to medium and beat/knead for 10 minutes to develop the gluten and turn the dough into a soft, smooth dough which cleans the sides of the bowl.
  3. Gather the dough into a ball, spray the insides of the bowl with oil and cover with clingfilm. Leave until 2-3 times the size in volume. I highly recommend doing this at breakfast time and leaving all day to prove as the flavour is something else.
  4. When ready to make your pizza, preheat your oven as hot as it can go. I never use the fan so if you can’t turn yours off, perhaps be a little more cautious.
  5. Punch down the dough and fold it over and over itself until it is smooth once again.
  6. Sprinkle a baking tray with the polenta/cornmeal.
  7. Start to shape the dough into a flat disk in your hands then place on the polenta and press out or use a small rolling pin to make it into a round about 5mm thick in the centre but 10mm thick at the edges to help keep the sauce inside.
  8. Leave to relax, prove a little more and form a skin – i.e. don’t cover!
  9. Prepare any salad or other accompaniments you want to serve with the pizza (buying time for the oven to heat up and the base to relax).
  10. Pour on the tomato sauce and spread it evenly across the base with the back of a big spoon. Sprinkle over the extra fennel seeds.
  11. Lay on top the salami – don’t cover the sauce completely or it will be a little soggy in places. Scrunching up a couple of pieces adds extra texture as the exposed edges will catch and become crunchy on baking. I’ll fight you for those slices!
  12. Place your tomatoes cut side up then sprinkle with your spring onions, cheese, oregano, chilli of using and some black pepper for extra seasoning.
  13. Place under the grill (the top shelf is about 4 inches below in my oven) and cook for 8-10 minutes until the edges are just catching, the cheese is forming delicious little puddles and the tomatoes will be nicely grilled. The crust will puff up and brown around the edges and it will slip off the baking tray with ease. Serve immediately.
Recipe Notes

You can find the recipe for my full bodied tomato sauce on the blog too.