Ingredients
500g Strong Bread Flour
10g Salt
7g Dried yeast
1 tbsp Extra virgin olive oil
330ml Water
400g tin chopped tomatoes
1 Clove garlic
1 tsp Dried oregano
Salt and pepper
1 Mozzarella ball
1 bunch of basil
8 slices salami
Here’s how
Pour the flour, salt and yeast into a bowl and blend together.
Make a well in the middle and pour in the oil and water.
Mix the ingredients together to form a soft dough, then transfer to a lightly floured work surface and knead for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size.
Pour the tin of tomatoes into a sieve that is sat over a mixing bowl and allow the liquid to drain away.
Transfer the tomato pulp into a mixing bowl and add the chopped garlic, oregano, salt and pepper.
When the dough has doubled scoop it out of the dough and divide into 8 portions.
Roll out each portion into circles.
Add a spoon of the tomato sauce, tear up the basil and mozzarella and divide between the dough.
Add your salami if you are using, then fold the dough up to encase the filling.
Turn the pizza buns over and place on a baking tray with the folds facing down onto the base of the tray.
Brush the tops with a little olive oil and leave to prove for 20 minutes before baking in a preheated oven 180c.
The buns should take approximately 20-25 minutes to bake, just remember they will be hot in the middle so be careful when biting into these beauties.
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