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Pizza with Salami, Chicken and Olives in the Oven
Instructions
I start with the dough. I sift the flour – this enriches it with oxygen and makes the dough light. Then I mix it with the salt and sugar.
I add the quick-acting yeast and stir the dry ingredients together. This type of yeast is convenient because it can be mixed straight into the flour.
I make a well in the centre and pour in the warm water. Gradually I draw the flour in from the edges towards the centre.
I pour in the olive oil and knead the dough by hand until smooth. The oil makes the dough elastic.
I roll the dough into a ball, cover it with a towel and leave it in a warm place for at least 30 minutes. The dough should double in size.
While the dough is rising, I prepare the filling. I boil the chicken breast in salted water, cool it and cut it into slices.
I stretch the risen dough into a thin round with my palms on a floured surface. Then I transfer it to a greased baking dish and form the edges into a rim.
I spread the base with tomato sauce – a thin layer is enough, about one tablespoon.
I sprinkle the sauce with dried basil and oregano – these herbs give the classic Italian aroma.
I arrange the slices of boiled chicken over the whole surface.
Between the pieces of chicken I lay out slices of salami – it adds a spicy note.
I slice the olives into rings and distribute them among the meat.
I grate the mozzarella on a medium grater and scatter it generously over the entire surface of the pizza.
I put it into an oven preheated to 200°C for 10–15 minutes. I keep an eye on the rim – as soon as it turns golden, the pizza is ready.
I serve the pizza straight from the oven – it is at its best hot, with stretchy melted cheese.
Tips
- 1
Roll the dough as thin as possible – the ideal thickness is 3–4 mm, which gives a crispy base.
- 2
Do not overload the pizza with sauce – a thin layer is enough, otherwise the base will go soggy.
- 3
Preheat the oven in advance to its maximum temperature – the pizza should bake quickly.
- 4
Use good-quality mozzarella – it stretches better and gives the right texture.
FAQ
Can I use ready-made dough? +
Yes, shop-bought yeast dough will do. But homemade is always tastier, and you control how thin it is.
Why won't my dough rise? +
Check the use-by date of the yeast. The water may have been too hot (above 40°C) and killed the yeast, or too cold.
What can I use instead of mozzarella? +
Any cheese that melts well will work – Gouda, Cheddar or Russian cheese. But mozzarella gives an authentic Italian flavour.
How do I get a crispy crust? +
Roll the dough thin, use a high temperature of 200–220°C and don't overload it with toppings.
Can I make pizza in a frying pan? +
Yes, cover it with a lid and cook over medium heat for 15–20 minutes. But the crust will be softer than from the oven.
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