Pizzas topped with Black Combe Air-Dried Ham and Cumberland Salami

January 18, 2017

Serves 2:

1 red onion
70g Woodall’s Black Combe air dried ham
2 tsp basil oil
1 pack mozzarella pearls
70g Cumberland Salami
50g rocket leaves
1 pack mozzarella pearls
100ml passata
300g strong bread flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
200ml warm water



  1. Preheat the oven to 240C/gas mark 8. Put the flour into a mixing bowl and stir in the yeast and salt. Pour in the water and oil, bringing together until you have a soft, wet dough. Knead for 5 minutes on a floured surface, until smooth. Cover and set aside to rise.
  2. Split the dough in two and roll out on a floured surface until the base is thin. Move onto a pizza tray. Spread the passata over the bases and top with your chosen toppings. Scatter with mozzarella and bake for 8-10minutes until crisp.