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Spicy Salami Pizza with Fennel Seeds, Goat Cheese and Fresh Basil - (Free Recipe below)

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SKU:
Spisalpizz - Recipes
Weight:
1.00 LBS
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Spicy Salami Pizza with Fennel Seeds, Goat Cheese and Fresh Basil
 
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
This kicky pizza is great for a fun night in with a good friend and a glass (nay, bottle) of wine.
Author: Finn
Recipe type: Pizza
Serves: 2-4
Ingredients
  • 1 lb of your favourite pizza dough
  • Semolina flour
  • ⅓ cup tomato sauce (I made a yellow tomato sauce with tomatoes from my garden here but any ol' 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
  1. Preheat your oven to 500 degrees and place your pizza stone (or baking sheet) in the cold oven to heat.
  2. Stretch out your your pizza dough, dusting with semolina flour as needed to reduce sticking.
  3. 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.
  4. 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.
  5. Place in oven and bake for 5-7 minutes until the edges of the dough are lightly browned.
  6. Remove from oven and top with chopped fresh basil.
  7. (If you are making the yellow tomato sauce the instructions are available in the notes section.)
 
Notes
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.