Meat Pizza

In The K tchen Salad-Topped Salami Pizza

Yields: 6 servings

By Naomi Nachman

Meat pizzas have become very popular of late, so when I had pizza dough and leftover salami in my fridge, I decided to create this salami pizza. You can use any leftover meat to top this pizza. It is a great way of re-purposing Shabbat leftovers!

Ingredients

b 1 batch Quick and Easy Pizza Dough, recipe below b ½ cup barbecue sauce b ½ cup mayonnaise b 1 (14-16 ounce) salami, sliced b ½ red onion, sliced (reserve the rest for salad, if desired)

SALAD b 3 cups arugula b ½ pint cherry tomatoes, halved b 2 tablespoons olive oil b 1 tablespoon lemon juice b ½ teaspoon mustard b ½ teaspoon kosher salt b 1 clove garlic, minced

Preparation

1. Preheat oven to 450°F. If not using a pizza stone, line a baking sheet with parchment paper. 2. Roll pizza dough into a 12-15-inch circle or rectangle. Transfer to a pizza stone or prepared baking sheet. 3. In a small bowl, mix together barbecue sauce and mayonnaise. Spread about ½ the mixture in a thin layer on the rolled-out pizza dough. (Reserve the remainder for the topping.) 4. To p pizza with slices of salami and onion, distributing both evenly. 5. Bake for about 15 minutes, until the edges of the crust are starting to brown. 6. Meanwhile, prepare the salad: Place arugula and cherry tomatoes into a medium bowl. Add remaining red onion, if desired. 7. Whisk together oil, lemon juice, mustard, salt, and garlic until combined. 8. Just before serving, add desired amount of dressing to bowl; toss to coat. 9. Spread salad over hot pizza; drizzle with reserved barbecue sauce mixture.

Quick and Easy Pizza Dough

Pareve / Yields: 1 (12-inch) pie, about 4 servings Ingredients

b 2 teaspoons dry yeast b 1 teaspoon sugar b ¾ cup very warm water (115°F) b 2 cups flour b 1 teaspoon kosher salt

Preparation

1. Preheat oven to 400°F. 2. Combine yeast, water, and sugar in a medium bowl; proof for 5 minutes, until bubbling. 3. Add flour and salt; knead for 2-3 minutes

until flour is well blended and a dough ball forms. 4. Cover; let rise in a warm place for 15 minutes. 5. Roll dough to fit a 12-inch pizza pan. Bake as directed in recipe or top with your favorite toppings and bake 20 minutes.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.