1 tbspolive oil100 gmspicy salami, sliced1garlic clove, finely chopped1 tbspred wine vinegar5large oxheart tomatoes, thickly sliced375 gmbuffalo mozzarella, coarsely torn¾ cup(loosely packed) basil, plus extra leaves to servePizza croûtons125 gmpizza flour (see note)½ tspdried yeast70 mlolive oil, plus extra for drizzlingFor dusting:polenta or semolina100 gmcanned cherry tomatoes, drained125 gmbuffalo mozzarella, coarsely torn1 tbspfinely grated parmesan
For pizza croûtons, preheat oven to 220C and place a heavy oven tray in to heat. Combine flour, yeast and 1 tsp sea salt in a bowl and make a well in the centre. Combine 40ml oil and 70ml lukewarm water in a jug, add to flour mixture, stir to combine then turn onto a floured surface and knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand until doubled in size (30-40 minutes). Knock down dough, roll out on a polenta-dusted piece of baking paper to a 25cm-diameter round. Squeeze excess liquid from cherry tomatoes, scatter over dough, scatter with mozzarella and parmesan and season to taste. Drizzle with a little extra oil and transfer, on baking paper, to preheated oven tray. Bake until golden and bubbling (15-20 minutes), then allow to cool to room temperature. Tear into rough pieces, toss with remaining oil, scatter on an oven tray and bake until crisp (2-3 minutes). Cool to room temperature.
Heat oil in a frying pan over medium-high heat, add salami and cook, turning once, until crisp (2-3 minutes). Add garlic and stir until fragrant (30 seconds). Remove from heat, add vinegar, season to taste and set aside.
To serve, arrange tomatoes on a platter, scatter with mozzarella, basil and pizza croûtons, spoon salami dressing over, scatter with extra basil and serve.
Note Pizza flour is a strong baker’s flour. It’s available from select supermarkets and delicatessens. If it’s unavailable, substitute another strong flour.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.