Big Pan Pizza Salami

Name: Big Pan Pizza Salami
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 yellow pepper; 75 g black olives (without stone; e.g. Kalamata); 100 g Gouda (play); 1 pck (each 280 g) Pizza dough (approx. 32 cm Ø; refrigerated shelf; e.g. from Aunt Fanny); 50 g Fennel salami (in thin slices); 3 TABLESPOONS Tomato paste; 1 TEASPOON dried oregano; 1 TABLESPOON Oil; 7-10 Tbsp salt, pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Crispy dough, juicy topping: this is how you prepare a delicious pizza in the pan. Done in 30 minutes!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 yellow pepper
75 g black olives (without stone; e.g. Kalamata)
100 g Gouda (play)
1 pck (each 280 g) Pizza dough (approx. 32 cm Ø; refrigerated shelf; e.g. from Aunt Fanny)
50 g Fennel salami (in thin slices)
3 TABLESPOONS Tomato paste
1 TEASPOON dried oregano
1 TABLESPOON Oil
7-10 Tbsp salt, pepper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Mix tomato paste, oregano and oil, season with salt and pepper. Clean and wash the peppers and cut them into thin strips. Drain olives well and cut into small pieces. Grate cheese finely.
2
Roll out the dough and place it in a cold ovenproof pan (28 cm Ø). Peel off baking paper, press down the rim. Spread the dough with tomato paste, cover with olives, paprika and cheese.
3
Roast on the stove at medium heat for about 4 minutes, then bake in the hot oven for 12-15 minutes. Pluck the salami into pieces and spread on the pizza.