Pizza with salami, peppers and light mozzarella

Ingredients

For 1 serving

• All-purpose flour50 g
• Whole wheat flour30 g
• Active dry yeast2 g
• Tomato passata70 g
• Light mozzarella50 g
• Salami25 g
• Bell peppers100 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, wash the peppers, remove seeds and membranes and cut them into thin strips, so they cook in the oven; tear the light mozzarella and let it drain; season the tomato passata with salt.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata, chilli powder, mozzarella, peppers and salami.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden, the peppers soft and the salami slightly crisp.