Salametti and fresh mozzarella pizza

Name: Salametti and fresh mozzarella pizza
Prep time: 1 min
Cook time: 5 s
Total time: 1 min 5 s
Yield: 2
Ingredients: 1 fresh pizza dough ball; Flour, for rolling and hands; 125 ml (½ cup) homemade pizza sauce; 12 slices of Fantino&Mondello Red Wine Salametti or more, to taste; 1 ball (about 190 g) fresh mozzarella; 500 ml (2 cups) arugula; 5 ml (1 tsp.) fresh lemon juice; 10 ml (2 tsp.) olive oil; Salt and freshly ground pepper

Dry Salametti – Red Wine

Visit Italy with this vino rosso salametti pizza recipe. The arugula adds a tangy, peppery flavour that’s sure to tantalize taste buds!

Portions

1 pizza (for 2 people)

Preparation

1 hour

Cooking

5 minutes

INGREDIENTS

1 fresh pizza dough ball
Flour, for rolling and hands
125 ml (½ cup) homemade pizza sauce
12 slices of Fantino&Mondello Red Wine Salametti or more, to taste
1 ball (about 190 g) fresh mozzarella
500 ml (2 cups) arugula
5 ml (1 tsp.) fresh lemon juice
10 ml (2 tsp.) olive oil
Salt and freshly ground pepper

PREPARATION

Place a pizza stone on the rack in the middle position of your oven. Preheat oven to 550 °F, or to its maximum temperature. Let heat for 45 minutes.*
Dust the pizza dough ball lightly with flour. Using your hands, stretch the dough carefully to the desired thickness. You can also use a rolling pin to roll the dough out into a 12-inch disk on a floured work surface. Place the stretched dough on a piece of parchment paper.
Spread dough with tomato sauce, then top with sliced salametti and fresh mozzarella pieces.
Holding the parchment paper on both sides (or using a pizza peel), carefully transfer pizza to the pizza stone. Cook for 2 minutes then remove parchment paper in one swift motion (be very careful). Continue cooking for 3 to 5 minutes or until crust is golden.
In a bowl, toss the arugula with lemon juice and olive oil. Season with salt and pepper.
Garnish pizza with arugula and serve immediately.

TIPS

*If you do not have a pizza stone, you can cook the pizza on a baking sheet (12 to 14 minutes in the oven at 425 °F).

Dry Salametti – Red Wine

Dinners Lunches

Salametti and fresh mozzarella pizza

Dry Salametti – Red Wine

TIPS

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