serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1-2 tbsp olive oil
- 1 French bread stick, thinly sliced
- ⅓ cup tomato passata
- 150 g salami, thinly sliced
- 1 red onion, thinly sliced
- 100 g Kalamata olives, pitted, roughly chopped
- 2-3 sprigs fresh basil, roughly chopped or torn
- 200 g shredded mozzarella
Instructions
- Heat olive oil in a frying pan over medium-low heat. Toast bread slices for 1–2 minutes each side, until golden brown.
- Place toasted pizza bases on a baking tray. Distribute remaining ingredients across bases, beginning with passata, following with salami, onion, olives and basil, and finishing with mozzarella.
- Place pizzas under grill for a 2–3 minutes, or until the topping bubbles and cheese melts and begins to brown. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
