Home-made pizzas with salami, fresh tomato, red onion & rocket

Home-made pizzas with salami, fresh tomato, red onion & rocket

Home-made pizzas with salami, fresh tomato, red onion & rocket 2000 1333 Chrissy Freer

Home-made pizzas with salami, fresh tomato, red onion & rocket

Prep time: 45 minutes
Cooking time: 10-12 minutes, plus 1 hour rising time
Makes: 4 pizzas
Kamut and spelt flour are both great to use in baked goods where you would typically use wheat flour, such as cakes, bread or pizza dough. They do contain some gluten, however the gluten does not require as much kneading as regular wheat flour.
byron bay nutrition consultations chrissy freer spelt pizza


  • 80ml (⅓ cup) tomato passata
  • 100g thinly sliced salami
  • 2 large vine ripened tomatoes, diced
  • 1 small red onion, thinly sliced
  • 150g bocconcini, thinly sliced
  • 100g baby rocket leaves, to serve
  • Balsamic vinegar, to drizzle


  • Pizza dough
  • 1 teaspoon honey
  • 450g (3 cups) kamut or spelt flour
  • 290ml tepid water
  • 7g sachet dried yeast
  • 1 ½ tablespoons olive oil, plus extra to grease


1.  To make the dough, put the honey, 75 g (23/4 oz/1/2 cup) of the flour and the water in a small bowl and whisk to combine. Sprinkle with the yeast and set aside for 10 minutes, until bubbling and foamy.
2.  Put the remaining flour and a pinch of salt in a large bowl and add the yeast mixture and olive oil. Stir with a wooden spoon to combine, then use your hands to bring the mixture together to form a ball.
3.  Turn the dough out onto a lightly floured work surface and knead for 3–4 minutes or until it is smooth and elastic. Take care not to overknead the dough. Lightly grease a large bowl, put the dough in it and spread a little extra oil over the top of the dough to prevent a crust forming. Cover with plastic wrap and leave to rise in a warm, draughtfree place for 1 hour or until the dough has doubled in size.
4.  Preheat the oven to 230ºC (450ºF/Gas 8). Brush 2 large pizza trays with oil. Punch the dough down with your fist, then divide it into 4 equal portions. Set 2 portions aside, covered with a damp tea towel (dish towel). Roll out the remaining portions of dough to make two 25–30 cm (10–12 inch) circles. Place each one on a greased tray
5. Spread each pizza with 2 tablespoons tomato passata, then top each with 1/4 of the salami slices, diced tomato, onion and bocconcini.
6. Bake pizzas for 5 minutes, then swap trays around in the oven to ensure even cooking. Cook for a further 5-7 minutes or until golden and base is crisp. Remove from oven, and bake the next two pizzas. Serve pizzas topped with baby rocket leaves and a drizzle of balsamic vinegar.


Tip: these pizza bases can be topped with any of your favourite toppings. For a vegetarian pizza try cubes of roasted pumpkin, thinly sliced zucchini, ricotta and chopped parsley.