HOMEMADE SPICY SALAMI PIZZA WITH ESPELETTE PEPPER OLIVE OIL

Ingredients (for 2 pizzas)

For the dough:

• 400 g flour

• 1 sachet active dry yeast

• 1 tsp sugar

• 1 tsp salt

• 3 tbsp olive oil

• 220 ml lukewarm water

For the tomato sauce:

• 1 can crushed tomatoes (400 g)

• 1 tbsp tomato paste

• 1 garlic clove

• A dash of Espelette pepper olive oil

• Oregano, salt, pepper

For the topping:

• 200 g grated or fresh mozzarella

• 8 to 10 slices spicy salami (or chorizo)

• A few black olives (optional)

• Fresh basil (for a green touch)

• Espelette pepper olive oil (at the end)

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Preparation:

1. Prepare the dough:

• In a small bowl, mix the yeast, sugar, and a little lukewarm water. Let rest for 10 minutes until the mixture foams.
• In a large bowl, pour the flour, salt, olive oil, then the water with the yeast. Knead for 8 to 10 minutes until you get a soft and elastic dough.
• Form a ball, cover with a clean tea towel, and let rise for 1 to 1.5 hours in a warm place until it doubles in volume.
• Degas the dough (remove the air), divide it in half, then roll it into a disc shape on a floured surface.

2. Prepare the tomato sauce:

• Sauté the minced garlic in a dash of chili oil (low heat).
• Add the tomatoes, tomato paste, a little oregano, salt, and pepper.
• Let simmer for 15 to 20 minutes for the sauce to thicken slightly.
• Taste and adjust seasoning — a small drizzle of chili oil at the end if you like.

3. Shape the pizzas:

• Roll out each dough ball into a disc.
• Add the tomato sauce, then the mozzarella, salami slices, and olives.
• Bake in a preheated oven at 230 °C for 10 to 12 minutes, until the edges are golden brown.

4. Finishing:

• When taken out of the oven, add a few fresh basil leaves.
• Drizzle each pizza with a dash of Espelette pepper olive oil — not too much, just enough to enhance without overpowering.

ENJOY!