10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the dough
- 500g/1lb 2oz strong bread flour, plus extra for dusting
- 2 tsp salt
- 10g/⅓oz dried yeast
- 300–350ml/10–12fl oz warm water
For the topping
- dash olive oil
- knob of butter
- 1 large onion, thinly sliced
- 100g/3½oz small salami, thinly sliced
- 100g/3½oz red and green pickled chillies, left whole, drained
- 2 balls smoked mozzarella, torn into pieces
- 2 handfuls rocket
To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry.
Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised.
To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes.
Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays.
To assemble the pizza, place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10–12 minutes. Scatter over the rocket and serve.