Salami and mushroom deep dish pizza
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|2 cups||Self raising flour, sifted|
|1 tsp||Tuscan seasoning|
|50 g||Butter, cubed|
|½ cup||Tomato pasta sauce|
|100 g||Button mushrooms, sliced|
|½ cup||Mozzarella cheese, grated|
|100 g||Salami, diced|
|½||Red pepper, chopped with seeds removed|
|⅓ cup||Olives, (optional)|
- Preheat oven to 220degC. Lightly oil a 24cm round cake tin. Place flour, Tuscan seasoning and butter in a large mixing bowl.
- Using the tips of the fingers, thoroughly rub butter into flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the dry ingredients. Pour the milk into the well, then mix together quickly and lightly to combine into a soft dough.
- Turn dough out on a lightly floured board and knead lightly, then press evenly into the base of the prepared tin. Spread surface with pasta sauce, then scatter with remaining ingredients.
- Bake for 20 to 25 minutes or until topping is bubbling hot and crust is golden brown. Cut in wedges to serve.