Salami & olive pan pizza

A thick, soft and chewy crust for this tasty salami & olive pan pizza is thicker than a typical thin crust.

Salami & olive pan pizza

Makes 1 (35cm) pizza

Ingredients

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
2/3 cup pizza sauce
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper

Method

Preheat the oven to 200°C.
Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick.
Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides.
Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes.
Spread pizza sauce over the base and sprinkle with grated mozzarella.
Top with salami, olives and sprinkle with origanum. Season.
Bake the pizza for about 12-15 minutes or until cooked and golden.