Chorizo and salami pizza

    1 hour 30 min

    This recipe is a jazzed up version of the classic meatlovers pizza. Kneading the pizza dough for 10 minutes helps to develop the gluten in the flour. This results in a pizza crust that is crisp on the outside and light and fluffy on the inside.

    2 people made this

    Serves: 6 

    • Pizza dough
    • 375g plain flour
    • 1 sachet (7g) dried yeast
    • 1 teaspoon table salt
    • 250ml lukewarm water
    • 1 tablespoon olive oil
    • Pizza topping
    • 80ml pizza sauce
    • 2 tablespoons barbecue sauce
    • 180g grated cheese, such as Cheddar and mozzarella
    • 4 thin slices bacon, finely diced
    • 1 small onion, thinly sliced
    • 8 slices spicy salami, halved
    • 1 link chorizo sausage, thinly sliced
    • 125g roasted red peppers from a jar, thinly sliced
    • fresh basil leaves

    Prep:30min  ›  Cook:15min  ›  Extra time:45min proofing  ›  Ready in:1hr30min 

      Pizza dough:

    1. Combine the flour, yeast and salt in a large bowl. Mix well. Make a well in the centre. Mix water and oil together and pour into the flour mixture. Mix with a wooden spoon until dough clings together.
    2. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until dough is smooth. Place dough in a large bowl. Cover with a clean tea towel. Stand in a warm place for 30 to 45 minutes or until dough doubles in size.
    3. Punch down the dough to release excess air. Knead the dough on a floured surface for 1 minute or until smooth. Divide the dough in half. Roll each portion out into a 30cm round. Place each pizza base on a 30cm round pizza tray.
    4. Pizza topping:

    5. Preheat oven to 220 C / Gas 6. Combine the pizza and barbecue sauces in a small bowl. Spread over the pizza bases. Sprinkle the bases with half the cheese.
    6. Sprinkle over the bacon and onion. Arrange the salami, chorizo and red peppers over the pizzas. Sprinkle with the remaining cheese. Bake pizzas for 12 to 15 minutes or until bases are crisp and cheese has melted and browned. Top with fresh basil leaves and serve.


    Make sure the water for the dough is lukewarm. If it is too hot, it could kill the yeast and the pizza dough will not rise as well.

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