the salamino pizza and rosemary potato pizza
By Jules Clancy
Salamino pizza
makes 1 pizza approx 25cm
This more unusual combo of fresh ricotta and salami was inspired by the good old boys down at Pizza Mario in Surry Hills. My Irish sources tell me that when U2 were last in town it was the personal favourite of none other than Bono, not a bad claim for a simple combo.
Feel free to experiment with your choice of salami. I like to get the pizza cooking and then just add the salami for the last half so it starts to brown but doesn’t get too frazzled and crispy but it’s up to you.
1×25cm pizza base (see below for dough recipe)
100g full fat ricotta
6 slices of hot sopressa
olive oil for drizzling
Preheat your grill or oven to the highest setting (see note). Scatter chunks of ricotta over the base and season well. Bake until half done (about a minute in my oven) then layer over sopressa. Continue to cook until the base is cooked through and the top starting to brown up. Serve hot, drizzled with a little extra virgin olio.
Rosemary & Potato pizza
makes 1 pizza approx 25cm
This simple pizza ‘bianco’ has been one of my favourites for ages and is a great place to start as the absence of sauce makes it a lot easier to cook through.
1×25cm pizza base (see below for dough recipe)
1 medium potato, desiree or Nicola scrubbed
2T extra virgin olive oil
1 large sprig rosemary, leaves picked
pinch chilli flakes, optional
Preheat your grill or oven to the highest setting (see note). Finely slice potato using a mandolin or a sharp knife and a steady hand. In a small bowl combine potato, oil, rosemary and chilli (if using) and season well. Arrange potato slices over pizza overlapping only slightly. Season well with sea salt & pepper and bake until golden and the potato is cooked through.
