Salami, tomato and olive pizza
Serves 4 4 English muffins, split in half ½ cup tomato pizza/pasta sauce 3 small ripe tomatoes, thinly sliced 150g sliced salami ¹/³ cup pitted black olives, halved Salt and freshly
|½ cup||Tomato pasta sauce|
|150 g||Sliced salami|
|⅓ cup||Black olives|
|1 to taste||Salt & freshly ground pepper|
|1 to garnish||Basil leaves|
- Heat oven to 220 degC. Place English muffin splits in half on an oven tray, cut side down, and spread each with tomato sauce. Arrange slices of small ripe tomatoes, sliced salami and halved black olives on top, then season with salt and pepper to taste.
- Bake for 10 to 15 minutes or until golden brown and crisp. Scatter with basil to serve.
Tip: If you don't have the time to make a pizza dough, simply arrange your chosen topping on any one of these speedy alternative bases: split English muffins, pita-bread rounds, mountain bread, tortillas or even a store-bought pizza base. Bake in the usual way and enjoy!
To prepare Classic tomato sauce for pizza or pasta:
- Heat a saucepan, add olive oil and finely diced onion, and cook over a medium heat for 10 minutes until onion is softened but not coloured. Add chopped garlic and cook for 1 minute more.
- Add peeled and coarsely chopped large ripe tomatoes and any juice, and the tomato paste, then cook over a medium heat for 10 to 15 minutes until liquid is reduced and sauce thickened.
- Stir in chopped fresh oregano or basil and season with salt and pepper to taste.
Tip: It's possible to substitute canned tomatoes for the fresh ones in this recipe - just use two 400g cans of chopped tomatoes.
Tip: If the sauce is too thin and watery, cook it a little more to reduce the liquid.
Tip: If the sauce is quite tart-tasting (this will depend on time of year and acidity of the tomatoes), add 1 teaspoonful of sugar, or a little more, to taste.
Tip: To store, place the cold sauce in a covered container and refrigerate for up to four days.
Tip: Freshly made tomato sauce can be frozen for up to six months.