Salami, Ricotta & Zucchini Pizzas

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free monthly magazine May 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (243.4 g)
  • Calories 509.7
  • Total Fat - 17.5 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 38.2 mg
  • Sodium - 544.3 mg
  • Total Carbohydrate - 69.3 g
  • Dietary Fiber - 10.7 g
  • Sugars - 3.3 g
  • Protein - 24.5 g
  • Calcium - 299.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 220C and preheat two oven or pizza trays.

Step 2

Place flour in a large bowl and make a well in the centre and add yoghurt and 1/2 teaspoon salt and mix with a wooden spoon to form a soft dough and then knead on a lightly floured surface until smooth.

Step 3

Divide dough into 2 pieces and on a piece of lightly floured baking paper, roll each piece of dough to 28cm rounds.

Step 4

Spread each round with passata and using baking paper, lift pizza bases onto preheat trays and bake for 8 minutes.

Step 5

Meanwhile, make a slit in each tomato and squeeze out the seeds and discard, then tear tomatoes in half.

Step 6

Spread ricotta over bases and top with salami, tomatoes and zucchini and sprinkle with parmesan and season with salt and pepper and bake pizzas for a further 10 to 12 minutes or until bases and golden and crisp and garnish with basil leaves.

Tips & Variations

No special items needed.