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Recipe

Homemade halal beef salami pizza

Saturday night pizza, halal-style: homemade dough, a simple tomato sauce, mozzarella and fine rounds of Mon Deliss beef salami, added at just the right moment.

Published on 3 min readBy Mon Deliss

Close-up of a Neapolitan pizza with mozzarella and fresh basil

The recipe

  • 25 min preparation
  • 12 min cooking
  • 1 h 30 resting
  • Serves 4

Ingredients

  • 400 g T45 flour (or Italian type 00 flour)
  • 250 ml lukewarm water
  • 5 g dried baker's yeast
  • 8 g salt
  • 1 tablespoon olive oil, for the dough
  • 250 g puréed tomatoes
  • 1 tablespoon olive oil, for the sauce
  • 1 teaspoon dried oregano
  • 250 g mozzarella
  • 150 g Mon Deliss beef salami, in fine rounds
  • A few basil leaves
  • Salt and pepper

Method

  1. In a mixing bowl, combine the flour and yeast. Pour in the lukewarm water and olive oil, mix, then add the salt. Knead for about ten minutes, until the dough is smooth and elastic.
  2. Cover with a tea towel and leave to rise for 1 hour 30 minutes at room temperature: the dough should double in size.
  3. Meanwhile, make the sauce: mix the puréed tomatoes with the olive oil and oregano, then season with salt and pepper. It is not cooked separately — it cooks on the pizza.
  4. Preheat the oven to 250 °C, or to its maximum temperature, with the baking tray inside: it must be scorching hot when the pizza goes in.
  5. Drain the mozzarella and cut it into slices. If it releases a lot of water, leave it to drain in a colander while the dough rises.
  6. Divide the dough in two and stretch each piece by hand, working from the centre, on a floured sheet of baking paper. Leave the edge slightly thicker.
  7. Spread the tomato sauce in a spiral, stopping short of the edge, then arrange the mozzarella.
  8. Bake for 8 to 10 minutes, until the crust is puffed and golden and the cheese has melted.
  9. Take the pizza out, scatter over the Mon Deliss beef salami rounds and return it to the oven for 1 to 2 minutes, just long enough to warm them through without drying them out.
  10. Add the basil and a drizzle of olive oil, and serve immediately.

Add the salami at the end

This is the only real technique in the recipe. A pizza bakes at very high heat, and fine charcuterie laid on from the start comes out dry and shrivelled. Adding the Mon Deliss beef salami rounds once the base is baked, then returning the pizza to the oven for a minute or two, warms them through, lifts their edges slightly, and keeps the taste intact.

If you prefer the classic version, where the salami bakes with everything else, put it on with the mozzarella but keep an eye on it: as soon as the edges of the rounds start to colour, the pizza is ready.

A crust with a proper edge

The secret of a good edge is never to crush it. Stretch the dough by hand rather than with a rolling pin, working from the centre and pushing the air outwards: it is that air that makes the crust puff up in the oven. And keep the oven as hot as you can, with the tray preheated — a homemade pizza is won or lost in a couple of minutes.

Variations

  • Spicier: a few rounds of mild chilli, or a drizzle of chilli oil when serving.
  • Fresher: a handful of rocket added straight out of the oven, as on our panuozzo with smoked turkey fillet.
  • With Royal Beef: replace the salami with thin slices of Royal Beef Mon Deliss, laid on out of the oven.

Save time

Fresh shop-bought pizza dough does the job perfectly: stretch it, top it, and follow the same baking times. And if you pay attention to its composition, check the mozzarella label: some cheeses are made with rennet of animal origin.

To carry the meal further, beef salami also has its place on a halal appetiser platter, alongside the other products in the Beef range.

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