Pizza with salami, anchovy and sage

Ditch the takeaway menu and treat the family to Matt Tebbutt's recipe for thin and crispy pizzas with spicy salami and achovies
By Matt Tebbutt
Pizza with salami, anchovy and sage
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus rising time
  • Effort: easy


For the pizza base

  • 450 g Italian plain '00' flour, plus extra for dusting
  • 12 g fresh yeast
  • 250 ml water

For the topping

  • 6-8 tbsp thick tomato passata
  • 3 tbsp black olives
  • 5 sage leaves
  • 8-12 slices spicy salami
  • 1 ball mozzarella, torn
  • 3 tbsp parmesan, freshly grated
  • 8 anchovies, in olive oil
  • dried red chilli flakes, to taste
  • drizzle extra virgin olive oil


1. Sieve the flour into a large mixing bowl. Dissolve the yeast in 25ml warm water. Add it to the flour along with enough extra water to bring the mix to a dough (approx. 200ml). Cover with cling film and leave to rise and froth in a warm place for about an hour.

2. Preheat the oven to its highest setting.

3. Once risen, add 1 ½ tsp salt to the dough and knock back. Divide the dough in half and knead well until it is smooth. Shape each portion into a ball and place on a floured tray until you are ready to use, covered with cling film if its going to be a while.

4. Roll out the dough on a floured surface to thin rounds to about the size of a dinner plate aim for about 3mm thickness.

5. For the topping spread over a thin layer of passata, then add the olives, sage, salami and top with a handful of torn mozzarella and a sprinkling of the parmesan. Dot around the anchovies and dried chillies and drizzle with some extra virgin olive oil.

6. Bake the pizzas for about 8-10 minutes, or until the dough has risen and is slightly charred at the edges.

7. Take the pizzas from the oven. Season with salt and freshly ground black pepper and sprinkle the remaining grated parmesan and finish with a drizzle of olive oil before cutting into wedges.

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