Two types of cold cuts with pickled bell pepper and oregano on tomatoes. Inspired by Roma from the Da Grasso menu.
Ingredients
Preparation
- 1
Slice the salami and kabanos. Carefully drain the pickled bell pepper.
Thoroughly drain the pickled bell pepper, and slice the kabanos into thin slices. Two types of cured meats are enough to season this pizza, so taste the sauce before adding salt.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball, leaving the rim free.
- 3
Spread the measured toppings on the dough before baking: mozzarella, salami, kabanos, pickled bell pepper, oregano.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
Wait a minute, slice, and serve.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
