More delicious proof that our charcuterie makes the perfect pizza topping with Kate & Matt’s (@topnosh_bykateandmatt
) sourdough pizza. This time made with our meaty Steak Slices and Lean Salami.
Kate & Matt says, “Thanks to Ember we have pizza toppings right at our fingertips whenever we get pizza cravings (which is a lot!).”
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Prep time: 20 minsCook time: 5 mins per pizzaServes 2Ingredients:
- 50g Lean Salami
- 50g Steak Slices
- Sourdough pizza dough, shaped into 2 balls and proved
- Plain flour for shaping
- 1 tin plum tomatoes
- 2 garlic cloves
- 1 tsp dried oregano
- A handful of fresh basil
- 50g parmesan, grated
- 1 mozzarella ball
Once the dough is proved, turn the oven on to the highest possible heat and leave to preheat. If you have a pizza stone or the oven tray you plan on using, put this in the oven to heat up too.
Pizza (one at a time)
- Empty tinned tomatoes straight into a pan and heat over a high heat. Using boiling water, pour about 100ml into the tin and swirl it around to get all the leftover tomato off the sides. Pour this into the pan also.
- Crush the garlic cloves using the side of the knife and pop these into the tomatoes
- Add the dried oregano and half of the basil.
- Once boiling, reduce to a medium heat and leave to simmer until thickened (about 10 or 15 minutes). You can use the back of the spoon to crush the tomatoes or a blender if you prefer a smoother sauce.
- Take the pizza stone or baking tray out of the oven and place on a heat-proof surface.
- Sprinkle a healthy amount of flour on a clean surface and over the pizza dough. Then move the dough to the floured surface and, using your hands, gently push from the middle of the dough ball outwards, turning 90 degrees or so after each push to form a flatter circle.
- Once the dough has become a small disk shape, pick the dough up by one side. Then, using a shuffling action, move the dough between you hands and allow the weight of the dough to stretch itself to form a much bigger, thinner pizza shaped base, keeping the dough moving as much as possible to get an even circle shape.
- Once you are happy with the shape and thickness of the dough, put it directly onto the pizza stone or baking tray.
- Smother half of the tomatoes onto the pizza, leaving about a centimetre around the edge for a crust.
- Sprinkle 1/4 of the parmesan all over the pizza
- Evenly scatter half of the Lean Salami and Steak Slices (25g of each flavour per pizza)
- Shred 1/2 of the mozzarella and equally place over the pizza
- Finish the pizza off with half of the leftover basil leaves and another 1/4 of the parmesan all over the pizza.
- Put the pizza into the very hot oven for about 4 to 5 mins. This time will really depend on how hot your oven gets so keep an eye on it! You want the crusts to be starting to darken and maybe char, but be careful not to burn the toppings.