It’s Potluck Week at I heart Cooking Clubs. That means we can choose a dish from any of our other IHCC chefs. I fell in love with the Pizza Passion Series from Villeroy & Boch. So it was a must to make pizza and serve it on the pizza platter *. I chose
Tomato-Salami Pizza from Curtis Stone
and served it on that pizza platter. Special markings on the edge of the platter make dividing pizza into eight even slices easy as pie. I used my for over ten years tried and tested pizza dough recipe from King Arthur Flour**06.10.2019. It works well without any improver, dough flavour or cheese powder. I still have some pizza dough left in the fridge, there will be another pizza this week.
You can’t go wrong with that classic topping of salami, tomato and mozzarella. Just a delicous crisp pizza.
Tomato-Salami Pizza from Curtis Stone
Yield: 2 servings

Curtis Stone’s Tomato-Salami Pizza
Ingredients:
- 400 grams-ball homemade pizza dough
- 30 ml extra-virgin olive oil
- 2 teaspoons finely chopped garlic
- 45 grams salami, paper-thin slices
- 220 grams tomato, cut into 5mm-thick rounds
- 150 grams mozzarella cheese, torn into 5cm pieces
- Sea salt and freshly ground black pepper
Instructions
- Position an oven rack in the bottom third of the oven. Place a pizza stone on the rack and preheat the oven to 250°C/230°C fan-forced-285°C/265°C fan-forced (as high as possible).
- Stretch out dough ball with floured hands, or roll it out on a floured work surface, until it is about 30cm in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.
- Working quickly, drizzle and rub 2 tablespoons of the extra-virgin olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the remaining extra-virgin olive oil. Arrange half of the salami and tomato slices in a single layer, overlapping slightly, on the dough, leaving a 2.5cm-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper.
- Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board.
- Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.
total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 8 – 12 minutes
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*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs

For all other great Potluck! recipes visit the I heart cooking clubs site
more Curtis Stone recipes
**06.10.2019 https://www.kingarthurflour.com/recipes/refrigerator-dough-for-quick-pizza-recipe now defunct