Thin Crust Genoa Salami Pizza

Thin Crust Genoa Salami Pizza

Thin Crust Genoa Salami Pizza

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   14 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 ½ cup all purpose flour
  • 6-10 Basil leaves
  • Fresh ground pepper to taste
  • 1 teaspoon olive oil
  • I cup pizza sauce
  • ½ red bell pepper, sliced
  • ¼ red onion, diced
  • Sprinkling of crushed red pepper flakes
  • 6 slices Genoa salami
  • 1/4 teaspoon salt
  • 1 cup Mozzarella cheese, shredded
  • 3 teaspoons sugar
  • 1 cup warm water
  • 1 package of yeast
Instructions

Preheat oven to 400

Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.

Add olive oil to the water yeast combo.Shift together salt, sugar and flour in a separate bowl.Using a dough hook attachment, add dry mixture to wet in cup increments until the dough comes together to form a slightly tacky ball.

Remove dough from mixer and lightly knead.Leave to rest covered by a clean tea towel for ten minutes.Divide dough in two and stretch one half to fit an 11-inch pizza pan.

Place other half in the fridge for another time or form into a second pizza.

Spread pizza sauce over the dough and sprinkle with chili pepper flakes and the red onion.

Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.Top with remaining red onion, red pepper and basil leaves.

Place in the oven and bake for 12-15 minutes rotating halfway through.When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.

Serve with a sprinkling of fresh ground pepper and a nice cold beer.

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