Salami Tomato And Ricotta Pizzas Recipes

SAUSAGE, RICOTTA, AND FENNEL PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
• Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
• Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
• Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.

RICOTTA AND TOMATO PIZZAS

Steps:

• To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
• Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
• Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
• Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
• Preheat oven to 425 degrees F.
• Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.

SALAMI AND RICOTTA PIZZAS

Steps:

• Preheat oven to 230C (210C fan forced).
• Place pizza bases on 2 large oven trays.
• Combine tomato and sugar in a small bowl and stir to dissolve sugar and then spoon tomato mix evenly over bases, crushing slightly with the back of a spoon.
• Sprinkle with half the pizza cheese and then top with the olives and eggplant and sprinkle with remaining pizza cheese and then top with the salami and then bake for 10 minutes.
• Sprinkle with the ricotta and bake for 2-3 minutes more or until ricotta is just heated.
• Remove pizzas from oven and sprinkle with basil and pepper.
• Serve with salad.

SUMMER PIZZA WITH SALAMI, ZUCCHINI, AND TOMATOES

Steps:

• Preheat oven to 425°F. Brush an 18x13" rimmed baking pan with 1 Tbsp. oil. Gently stretch dough to a 16x12" oval and place in prepared baking sheet, pressing dough into edges of pan. (If dough springs back, cover with plastic wrap and let rest 10 minutes before stretching again.) Brush dough with 1 Tbsp. oil, then bake until golden and dry, 15-18 minutes.
• Meanwhile, whisk ricotta, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until mixture looks a little whipped and fluffy. (If your ricotta is on the drier side, add another tablespoonful of oil.)
• Spread ricotta mixture over crust, leaving about a 1/2" margin on all sides. Top with a single layer of soppressata, overlapping slightly if needed. Bake pizza until ricotta mixture is golden and edges of soppressata are curled up and crisp, about 15 minutes.
• Whisk shallot, vinegar, and remaining 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Gently toss zucchini, tomatoes, and basil in a large bowl. Drizzle about one-third of the dressing over and toss again. Pile onto pizza with your hands. Drizzle remaining dressing over pizza and cut into slices.

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI

Steps:

• To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
• In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
• Mix well with a wooden spoon until the mixture forms into a dough.
• Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
• Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
• Preheat the oven to 450°F
• Flatten the dough into a 12in pizza tray, using your hands to press it down.
• Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
• Carefully fold the other half of the pizza over the filling, sealing the edges together well.
• Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
• Serve hot from the oven.