This delicious home-made pizza is topped with zucchini, salami, mozzarella and a tangy tomato passata.


  • 400g strong (00) flour

  • 100g semolina flour

  • 7g (1 sachet) dried yeast

  • 300ml luke warm water (approx)

  • ½ tablespoon salt

  • Topping

  • 1 zucchini, finely sliced

  • 1 hot cacciatore (salami), finely sliced

  • Tomato passata (or tin of tomatoes, cooked with a clove of garlic and a handful of basil)

  • 1 ball of buffalo mozzarella

  • Mint, optional


  • 1.

    Combine water, yeast and sugar in a small jug and set aside for 5 – 10 minutes so that the yeast activates (it will become frothy).

  • 2.

    Turn the flours out onto a clean bench and make a well in the middle. Pour the yeast mixture in a little at a time, using a fork to pull the flour in from the outer edges of the well as you go.

  • 3.

    Once the water mixture is incorporated and using the fork has become difficult, use your hands to form the dough into a ball. You can add more water or more flour as necessary (the dough should hold together and not be too sticky).

  • 4.

    Knead the dough for 5 – 10 minutes until it becomes a smooth and springy consistency.

  • 5.

    Sprinkle a little flour on top, cover with a cloth or clingwrap and set aside to prove in a warm place for 30 minutes, or until doubled in size.

  • 6.

    Preheat your oven (with pizza stone, if you have one, heating on the bottom rungs) to 250C.

  • 7.

    When the dough has risen, punch the air out of it and turn it out onto a floured bench and knead for a few more minutes.

  • 8.

    Separate the dough into four even balls (more or less depending on the size pizzas you want).

  • 9.

    Roll the balls out one by one into rough circle shapes and your desired thickness (I like them quite thin). Place each one on foil, drizzled with a little oil and semolina or plain flour (as with the dough I find semolina really does give the pizzas a great rustic texture) and stack them on top of each other.

  • 10.

    Smear the tomato sauce over the pizza. Tope with slices of zucchini and salami and then tear mozzarella over the top.

  • 11.

    Transfer to the pizza stone and cook until the base is crisp and the mozzarella is melted.

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Posted by Huda Abu HamdiaReport
the semilona in the dough is interesting .. i should try it ..
Thanks Libby :-)
Posted by eatdrinkMIReport
Looks delicious, I'll have to give the mint a try as I've never considered it on a pizza. Always on the look out for new tastes : )