Sourdough Salami & Double Smoked Leg Ham pizza
Get the kids in the kitchen to help with this delicious dinner!
Serves
2
Prep
10 mins
Cook
15 mins
Method
- Preheat oven to 190°C fan forced.
- Place pizza directly on the middle rack of the oven and bake for 14 - 14½ minutes, rotating half way through cooking
- For the salad, heat olive oil in a large frypan and when hot, toss in zucchini batons for 6-8 until softened and browned. Allow to cool.
- Peel and cut one orange into diced segments, and juice the second orange.
- Combine parsley and sorrel leaves, orange segments and capsicum strips and top with a sprinkle of capers.
- Combine reserved orange juice with EVOO and fig vincotto, then drizzle over salad to serve.
- Remove pizza from oven and toss a handful of sorrel leaves on top, finishing with some cracked pepper.
- Serve!
Ingredients
- 1 Rustica Sourdough Salami & Double Smoked Leg Ham pizza
- 1 tbsp olive oil
- 1 large red and ½ large yellow (1.5 x 130g) capsicum, cut into strips
- 1 medium orange (40g)
- 1 cup (70g) continental parsley leaves, torn
- ¼ cup (20g) sorrel leaves, plus extra for garnish
- 25g capers
- 1.5 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tbsp fig balsamic or vincotto
