Name: Salami and ricotta pizzas
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Ingredients: 2 30cm round pizza bases; 400 gram can cherry tomatoes; 1 teaspoon brown sugar; 350 gram shredded pizza cheese; 100 gram pitted kalamata olives, sliced; 2 japanese eggplants, thinly sliced diagonally; 150 gram mild salami, thinly sliced; 250 gram fresh ricotta; 1/4 cup basil leaves; 200 gram mixed salad leaves, to serve

Salami and ricotta pizzas

Serves 4

Prep

15M

Cook

13M

Total

28M

Skip to Recipe

Ingredients

2 30cm round pizza bases

400 gram can cherry tomatoes

1 teaspoon brown sugar

350 gram shredded pizza cheese

100 gram pitted kalamata olives, sliced

2 japanese eggplants, thinly sliced diagonally

150 gram mild salami, thinly sliced

250 gram fresh ricotta

1/4 cup basil leaves

200 gram mixed salad leaves, to serve

Method

1.Preheat oven to 23O°C/210°C fan forced. Place pizza bases on 2 large oven trays. Combine tomatoes and sugar in a small bowl. Stir to dissolve sugar. Spoon tomato mixture evenly over bases, crushing lightly with the back of a spoon.

2.Sprinkle bases with half the pizza cheese, then top with olives and eggplant, and remaining pizza cheese. Add salami and bake for 10 minutes.

3.Sprinkle with ricotta. Bake for 2-3 minutes more or until ricotta is just heated. Remove pizzas from oven. Sprinkle with basil and pepper. Serve with salad.

Use canned chopped tomatoes instead of cherry tomatoes; you may need to drain the can juices a little.
Note

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Ingredients

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