Pizza Salernitana
Prep:  1 hrs (Incl. 30mins Rest)
Cook:  30 mins
Makes:  3 pizzas
Serves:  4
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
Italian
22
Recipe by: Breville
Made with tthe Smart Oven™ Pro. Create the crispiness of a brick-oven pizza without the bricks.
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Pizza Salernitana
Ingredients:
Basic Pizza Dough
Method:
  1. Cook chicory in a saucepan boiling water for 2-3 minutes or until just cooked. Rinse under running water. Squeeze excess water from chicory
  2. Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button
  3. Roll out one piece of pizza dough to form a 24-26cm disc and place onto a pizza tray. Prick base with a fork or pizza docker
  4. Divide toppings evenly into three. Top base with a third of the chicory, anchovies, mozzarella and olives
  5. When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven
  6. Top with ricotta cheese and drizzle with olive oil. Season with salt and pepper. Cut into wedges and serve immediately
Basic Pizza Dough
  1. Combine yeast, sugar, salt, olive oil and water to a large bowl; stir until combined
  2. Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead
  4. Divide dough as required
Tips & Hints:
  • Freeze for up to 8 weeks, double wrapped in plastic wrap
Recipe by Daniele Carcangiu
Daniele Carcangiu pizza chef

Born in the north of Italy, Daniele trained at the Italian Cooking School "I.R.F.O.P" Arta Terme (Italy). His love of cooking started as he grew up with his mum and she was a nurse, working long hours. He started early as a child to cook and experiment alone at home.

He chose to be a Chef as it gives him lots of satisfaction and you can be creative at the same time. He pictures the dish like a white canvas where you can express yourself and feed people at the same times. "Every time that a customer leaves happy, I feel gratified. I'm inspired by all things that combine wonderful flavours with fresh, quality produce."

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