Introduction

This Salami & Peppadew Pizza is a vibrant twist on classic flavors, combining spicy salami with sweet and tangy peppadews. It’s a simple homemade pizza recipe that’s perfect for a quick weeknight dinner or a casual weekend treat.

A round pizza with a thick, golden-brown crust sits on a white marble texture. The pizza has four slices removed, showing a soft and chewy inside. The top has layers starting with melted white cheese spread unevenly, followed by red tomato sauce peeking through. On top, there are round slices of creamy white mozzarella, slices of dark red pepperoni, and thin strips of purple onion scattered across. Small green herbs are sprinkled over the pizza, adding a fresh touch. A wooden spatula with some red sauce rests near the pizza, and a woman's hand reaches for a slice. The background shows a white marble texture with a white salt shaker and a red pepper grinder blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g pack bread mix
1 tbsp flour or semolina
1 small jar pizza tomato sauce (about 150g)
100g pack salami, sliced
10 peppadews, halved
1 red onion, thinly sliced
Large pinch crushed chilli flakes
140g mozzarella, cut into 3cm cubes
Handful oregano, leaves picked

Instructions

Step 1: Heat the oven to 220°C (200°C fan/gas mark 7). Prepare the bread dough according to the pack instructions, aiming for a light and sticky texture.
Step 2: Knead the dough for a few minutes, then place it in a covered, oiled bowl. Let it rise at room temperature for 30 minutes.
Step 3: Once risen, punch down the dough to release the air. Roll it out on a floured surface to fit your largest baking tray.
Step 4: Sprinkle the baking tray with flour or semolina to prevent sticking, then transfer the rolled dough onto it.
Step 5: Spread the pizza tomato sauce evenly over the dough.
Step 6: Scatter the salami slices, halved peppadews, thinly sliced red onion, crushed chilli flakes, mozzarella cubes, and oregano leaves evenly over the sauce.
Step 7: Bake in the preheated oven for 12-15 minutes, or until the dough is crusty and golden and the cheese is bubbling.

Tips & Variations

For a crispier base, pre-bake the rolled dough for 5 minutes before adding toppings.
Swap fresh oregano for dried if fresh isn’t available, but add a little less to avoid overpowering the flavors.
Try adding a drizzle of olive oil or a sprinkle of Parmesan cheese before baking for extra richness.
If you prefer less heat, reduce or omit the crushed chilli flakes.
Use store-bought pizza dough if short on time, but adjust baking time as needed.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to keep the crust crispy. Avoid microwaving as it can make the base soggy.

How to Serve

A round pizza with a thick, golden-brown crust is cut into slices, sitting on a white marble textured board. The pizza has several layers: a base of red tomato sauce spread evenly on the dough, topped with melted white cheese that is soft and gooey. On top, there are slices of red pepper, thin slices of white onion, and pieces of reddish-brown cured meat spread across. Some green herb leaves are scattered on top for garnish. A wooden pizza peel with some red sauce on it rests next to the board on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, fontina, or even a mix of cheeses like cheddar and gouda for a different flavor profile.

Are peppadews spicy?

Peppadews are generally sweet with a mild tang and a slight heat, which adds a nice contrast to the savory salami on this pizza.