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18 December 2012,21:18 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • To make the tomato sauce for the topping, put the onion and garlic in a small saucepan with the tomatoes, and their juice with oregano and sugar.
  • Season with salt and pepper. Cook over a moderate heat, stir it occasionally, for 25 minutes or until thick.
  • Remove from heat and leave to cool while you prepare the dough.
  • Heat the oven to 200° C/400° F/gas 6. To make the pizza base, sift the flour, baking powder and salt together into a mixing bowl.
  • Rub in the butter until the mixture resembles fine breadcrumbs, season with pepper and stir in the dried herbs. Mix to a soft dough with the milk.
  • Turn the dough on to a lightly floured board and roll out to 10 in circle. Transfer to a greased baking sheet.
  • Spread the tomato sauce over the pizza base and sprinkle with three-quarters of the cheese.
  • Arrange the slices of salami over the tomato and cheese topping, in overlapping circles.
  • Arrange rings of red and green pepper on top of the salami and then arrange olive and mushroom slices inside the rings.
  • Season with salt, pepper and oregano. Sprinkle the remaining grated cheese on top, and garnish with mushroom slices.
  • Bake in the oven for 30 minutes, until the base is well risen and the topping brown and bubbling. Serve hot.


  • 1 medium sized onion, sliced
  • 1 clove garlic, crushed
  • 850 grams tomatoes, with juice
  • 2 teaspoons dried oregano
  • 1 teaspoon castor sugar
  • Salt and freshly ground black pepper

For the pizza base

  • 250 grams self raising flour
  • 1 teaspoon baking powder
  • 1teaspoon salt
  • 35 grams butter, softened
  • Freshly ground black pepper
  • ½ teaspoon dried mixed herbs
  • 160 ml milk

For the topping

  • 150 grams Cheddar cheese, grated
  • 100 grams salami, sliced
  • 1 red pepper, seeded and cut in rings
  • 1 green pepper, seeded and cut in rings
  • 50 grams stuffed olives, sliced
  • 50 grams mushrooms, sliced
  • Salt and freshly ground black pepper

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