Salami, Zucchini and Fresh Mozzarella Pizza

Salami, Zucchini and Fresh Mozzarella Pizza

2 hrs 55 mins total time

45 mins active time


Makes 4 pizzas



For the dough:

  • 3 cups (1 lb) bread flour
  • ⅓ cup (1¾ oz) semolina flour
  • 2 tsp instant dried yeast
  • 2 tsp granulated sugar
  • 2 tsp flaky sea salt
  • 1 tbsp olive oil
  • 1 cup (8 fl oz) lukewarm water


For the roasted squash puree:

  • 17½ oz butternut squash

    peeled, cut into 1-inch pieces

  • 2 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • 2 cloves crushed garlic
  • Flaky sea salt

    to season

  • Freshly ground black pepper

    to season

For the topping:

  • 3 (19 oz) medium zucchinis

    thinly sliced lengthwise

  • 3 tbsp olive oil

    divided, plus extra to serve

  • 3½ oz sliced hot salami
  • 8¾ oz fresh mozzarella bocconcini

    torn into pieces

To serve:

  • Finely grated parmesan cheese


  • 1To make the dough, put the flours, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. 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 1 hour or until the dough doubles in size.
  • 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.
  • 4To make the roasted squash puree, preheat the oven to 400°F. Put the squash in a greased roasting pan. Combine the oil, rosemary and garlic, spoon over the squash and season with salt and pepper. Turn to coat. Roast for 25-30 minutes until the pumpkin squash is light golden and tender. Transfer to a bowl and mash well with a fork.
  • 5To make the topping, heat a grill or grill pan on medium-high heat. Put the zucchini on a plate. Spoon over 2 tablespoons of the oil and season with salt and pepper. Turn to coat. Cook the zucchini in batches for 2 minutes on each side until lightly charred. Set aside to cool.
  • 6To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
  • 7Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
  • 8Prick the crusts with a fork or pizza docker.
  • 9Spread the remaining oil over the pizza crusts. Spread with ¼ cup (2 ½ oz) squash puree.
  • 10Divide the toppings evenly among the crusts.
  • 11Select the THIN crust setting.
  • 12Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
  • 13Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4-6 minutes until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
  • 14Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
  • 15Repeat with the remaining pizzas.
  • 16Sprinkle with Parmesan, drizzle with extra olive oil and season with salt and pepper. Slice and serve.

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