Salami and provolone pizza traybake

Name: Salami and provolone pizza traybake | Asda Good Living
Total time: 45 min
Yield: 0
Cuisine: Italian
Ingredients: 500g Asda White Bread Mix; 75g Asda Tomato Purée Double Concentrate; 75g Asda Passata; 1 garlic clove, crushed; ½ red onion, thinly sliced; Napoli-style salami (the one with peppercorns) from Asda Italian Style Cured Salami & Cheese Selection; Provolone cheese from Asda Italian Style Cured Salami & Cheese Selection; 1 tbsp olive oil, plus extra for greasing; ½ tbsp lemon juice (from the remaining zested lemon if also making the Roast chicken with creamed cabbage and beans); 90g Asda Mild Pea Shoot Salad

Break out a deep-pan crowd-pleaser for the Friday night movie, with fancy yet quick toppings and no-fuss dough.

By Asda Good Living,23rd October 2024

Cook: 45 Mins

Price: £1.15 per serving

Nutritional Information

Each 242g serving contains

Energy
2389kj
571kcal

29%

Fat
10.6g

Med
15%

Saturates
3.4g

Low
17%

Sugars
8.0g

Low
9%

Salt
2.11g

High
35%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
987kj/236kcal

Ingredients

500g Asda White Bread Mix

75g Asda Tomato Purée Double Concentrate

75g Asda Passata

1 garlic clove, crushed

½ red onion, thinly sliced

Napoli-style salami (the one with peppercorns) from Asda Italian Style Cured Salami & Cheese Selection

Provolone cheese from Asda Italian Style Cured Salami & Cheese Selection

1 tbsp olive oil, plus extra for greasing

½ tbsp lemon juice (from the remaining zested lemon if also making the Roast chicken with creamed cabbage and beans)

90g Asda Mild Pea Shoot Salad

Method

Save a tbsp of the bread mix for rolling out the dough. Make up the rest with 350ml hand-warm water for a slightly soft dough. Knead in the bowl for 5 mins until it starts to feel smooth and stretchy, then use the extra bread mix to roll out the dough to line a 22x30cm (approx) shallow greased baking tray, pushing the dough into the corners so the edges are thicker.

Leave the pizza base for 15 mins to rest while you prepare the toppings. Mix the tomato purée, passata and garlic with salt and pepper. Preheat the oven to 200°C/180°C fan/gas 6.

Spread the sauce over the base leaving a border. Top with the red onion, peppered salami and provolone cheese slices. Season and drizzle with ½ tbsp olive oil. Bake for 18–20 mins until puffed, crisp and browning on top.

Put the remaining olive oil and lemon juice in a salad bowl together, tip in the leaves and toss to dress. Serve the pizza in chunky slices, with the salad alongside.

Cook’s Tip: If you have festive leftovers, try this pizza recipe with cooked pigs in blankets and grated cheddar for a Boxing Day dinner