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Poland

Pizza with cabbage polish salami and beans.

View recipe instructions
Prep Time
Prep Time

10 Minutes

Cooks In
Cooks In

1 -2 Minutes

Serves
Serves

2

Skill Level
Skill Level

Easy

Ingredients

  • One DeliVita vegan and organic sour dough ball.
  • Flour for dusting
  • 100 grams fresh mozzarella, torn into pieces
  • 50 grams of red cabbage sliced into
  • 50 grams Polish salami sliced
  • 50 grams cannellini beans
  • Olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven:  Before stretching and topping your dough, fire up your Diavolo oven. Aim for 400 to 450 °C (750 to 850 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer gun.
  2. Knead the dough: Place a dough ball on a floured surface. Working from the centre, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30-centimetre) diameter.
  3. Add the toppings: Drizzle your stretched pizza with olive oil and scatter the mozzarella, spreading both evenly on the dough and leave the room for the cornicione, or crust (about a ½ inch or 1 centimetre). Top with the sliced Polish sausage, cabbage and scatter the cannellini beans . Season with salt and pepper to taste. Drizzle with olive oil.
  4. Baking time: Slide your peel under the pizza and launch it into the oven. Cook for 60 to 90 seconds, turning it often to ensure an even bake and the edges or cornicione are crispy.

Remove from the oven, slice, serve and ENJOY!