Salami, Mozzarella and Olive Pizza
Breville Test Kitchen

Breville Test Kitchen

Salami, Mozzarella and Olive Pizza

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

1 hr 50 mins total time

50 mins active time


Makes 1classic crust pizza



For the dough

  • bread flour icon
    1⅓ cups (7 oz) bread flour
  • instant dried yeast icon
    1 tsp instant dried yeast
  • granulated sugar icon
    ½ tsp granulated sugar
  • flaky sea salt icon
    ½ tsp flaky sea salt
  • lukewarm water icon
    3½ fl oz lukewarm water
  • olive oil icon
    1 tsp olive oil
  • semolina icon
    1 tbsp semolina

For the pizza sauce

  • can whole tomatoes  icon
    14½ oz can whole tomatoes
  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • flaky sea salt icon
    ½ tsp flaky sea salt
  • coarsely ground black pepper icon
    ½ tsp coarsely ground black pepper
  • granulated sugar icon
    ¼ tsp granulated sugar
  • dried oregano icon
    1 tsp dried oregano
  • large basil leaves icon
    4 large basil leaves

For the topping

  • shredded mozzarella cheese icon
    1 cup (3½ oz) shredded mozzarella cheese
  • thin slices salami icon
    12 (2 oz) thin slices salami
  • pitted black olives icon
    12 (1 oz) pitted black olives


To serve

  • firmly packed basil leaves icon
    ¼ cup (¼ oz) firmly packed basil leaves
  • crushed red pepper flakes icon
    Crushed red pepper flakes


  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the warm water and oil to the dry ingredients. Mix on medium speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the warm water and oil to the dry ingredients. Mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough doubles in size.
  • 3Meanwhile, make the pizza sauce, put all the ingredients in a food processor or blender and process or blend until well combined. Pour into an airtight container and store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • 4Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth. Stretch the dough out until it is large enough to cover the pizza pan.
  • 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/FRESH/425°F/18 minutes and press start.
  • 6To make the topping, spread ½ cup (4 fl oz border. Top with three-quarters of the mozzarella then the salami, olives and remaining mozzarella.
  • 7Once preheated, put the pizza in the oven. Bake for 18 minutes until the topping is light golden and the dough is browned.
  • 8Remove the pizza from the oven. Garnish with basil leaves and red pepper flakes. Slice and serve.
Main course
Hors d'oeuvr/Appetizers
Kid Friendly

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