- 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.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.
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.
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