Fennel Salami & Crispy Onion Sourdough Pizza

Fennel Salami & Crispy Onion Sourdough Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 450 degrees
  • Medium
  • Pizza
  • Makes 1 pizza
  • 22 Minutes (plus dough making time)

We paired this fennel and white pepper salami from UK based charcuterie experts The Real Cure with our classic sourdough base, a little tomato sauce and some mozzarella and it was incredible! But then we added some crispy onions and our minds were blown.

Fennel Salami & Crispy Onion Sourdough Pizza

Step 1;

- To make the crispy onions soak the sliced onions in the buttermilk for 10 minutes. Meanwhile, season the flour in a separate bowl and set aside.

Step 2;

- Heat an inch (2.5cm) of oil in a large pan over medium heat and, working in batches, shake the excess buttermilk off the onions before tossing in the flour so they are fully coated.

Step 3;

- Fry the onion until browned and crispy and remove with a slotted spoon to drain on a paper towel. Season with salt and set aside until required.

Step 4;

- With the dough balls relaxed at room temperature and Roccbox preheated and fully saturated with heat you can prepare to bake the pizza.

Step 5;

- Open a sourdough dough ball into a pizza skin and top with the tomato sauce, mozzarella and salami.

Step 6;

- Slide the pizza onto a floured placement peel before launching into Roccbox. Bake for around 90 seconds to 2 minutes, rotating regularly and checking the base during baking.

Step 7;

- Transfer the pizza to a serving plate or board and sprinkle over the chopped crispy onions.