Spicy salami deep-crust pizza recipe

Triple tested: Making your own pizza base really is worth it – squidgy and light, the dough tastes so fresh, but it’s only an easy bread mix! Brought to you by Essentials magazine

Ingredients

• 500g pack ciabatta mix
• 4tbsp extra virgin olive oil
• 300g passata
• 1tsp mixed Italian dried herbs

For the topping (for 2 pizzas)

• 80g each sliced salami and chorizo
• 2tbsp Jalapeño chillies, drained well
• 100g grated Cheddar
• 125g ball mozzarella, torn

Make it meat-free

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• 125g ball mozzarella, torn 
• 75g grated Cheddar  
• 2tbsp basil pesto  
• 75g pitted mixed olives 
• Handful basil leaves

Method

1. Heat oven to Mark 7/210˚C. Make the dough as per pack instructions, adding 2tbsp of the olive oil; knead for 3 mins, then divide the mixture into three. On a floured surface, roll out two rounds to about 30cm in diameter and put onto two lightly oiled baking trays. (Save the other third to make dough balls.) Leave to rise in a warm place for at least 10 mins.
2. Put the passata in a pan and simmer with the remaining olive oil and herbs for 5-10 mins until slightly reduced and thickened, season well. Divide between the bases, then scatter over the toppings, mozzarella last. Bake for 15-20 mins until the base is crisp.