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
Pizza mag ich. Danke fürs Rezept!
Lovely pizza. Funny you mentioned about the King Arthur Flour pizza dough. That was my first venture into pizza dough using 00 flour. Great recipe.
Yummm i want a piece and that serving platter ?love curtis stone recipes most of them are so easy . Have lovely weekend
The crust looks perfect and your toppings are so beautifully arranged. A stunning pizza.
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