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Salami Pizza with Bocconcini, Rocket and Red onion

Try your hand at this delicious pizza recipe from Paddock To Plate.

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  • 500 g plain or OO flour

  • 1 tablespoon dried yeast

  • 1 tablespoon castor sugar

  • 1 teaspoon salt

  • 300 ml warm water

  • Extra-virgin olive oil

  • 200 g sliced good-quality spicy salami

  • 400 g bocconcini

  • Pizza sauce

  • 2 tablespoons olive oil

  • 3 cloves garlic, peeled and crushed with the heel of your hand

  • 400 ml tomato passata

  • 1 teaspoon castor sugar

  • 8 fresh oregano leaves

  • 1 punnet cherry tomatoes

  • Salt and pepper

  • Rocket and red onion salad

  • 100 g baby rocket, washed and dried

  • ½ red onion, thinly sliced

  • 50 g hard sheep or goats milk cheese, such as pecorino or parmesan

  • Aged red wine vinegar

  • Extra-virgin olive oil, to serve


  • 1.

    Pre-heat the oven to 220°C. To make the pizza dough, combine the flour, yeast, castor sugar and salt in a large bowl. Add the warm water and mix into a soft dough, turn out onto a floured surface and knead for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap, leave to rest in a warm place for an hour or until the dough has doubled in size

  • 2.

    While the pizza dough proves, to make the pizza sauce, heat the olive oil in a saucepan, add the garlic and cook for 1 minute or until it starts to turn golden. Add the tomato passata, sugar and oregano, bring to the boil, then add the whole cherry tomatoes and leave to simmer for 8-10 minutes or until reduced by half, season to taste and set aside to cool.

  • 3.

    Once the dough has doubled in size, using your fist punch the dough down and then knead on a lightly floured surface until smooth. Divide into four equal portions and roll each piece out on a floured surface to a 25cm-diameter round and place on baking trays lined with baking paper. Spread sauce thinly over pizza bases, scatter the salami (leaving a gap between each slice), then tear the bocconcini in half and place into the gaps. Cook the pizzas, for about 8-10 minutes or until crisp on the bottom and the cheese is bubbling on top.

  • 4.

    While the pizzas are cooking, to make the rocket and red onion salad, combine rocket and red onion in a bowl, add a splash of red wine vinegar and extra-virgin olive oil and toss lightly to coat. Shave some hard cheese over the top with a vegetable peeler and season to taste.

  • 5.

    To Serve:

  • 6.

    Place the rocket and red onion salad in the middle of each pizza and serve.

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