Mini Mozzarella and Salami Pizza Pockets

Cook time 1 hour


460g Lighthouse Bread & Pizza Plain Flour, sieved (add additional flour to reach desired consistency)
2 tsp salt
2 tsp dried yeast
320ml lukewarm water

100g mozzarella cheese (cubed)
¼ cup extra virgin olive oil

100g salami
200ml tomato sauce
¾ cup black olives, pitted
½ cup freshly grated Parmesan
Basil, to garnish

Mini Mozzarella and Salami Pizza Pockets


Preheat the oven to 240C. Dissolve yeast in the lukewarm water and set in a warm spot to activate. This should take 30 minutes. Place flour and salt into a mixer and combine. Add the yeast liquid into the flour and on a low speed slowly incorporate. Beat for 5 minutes until a ball of dough forms. Place in a clean bowl and cover with a clean damp tea towel. Keep in a warm area of your kitchen and allow to double in size. Roll out the dough on a lightly floured surface. Use a 6 – 8cm round cutter to cut out pieces. Gather the dough trimmings together and roll out again to cut more rounds. With your hands cup a round of dough. Add a piece of mozzarella and then brush the edges with olive oil. Sandwich another piece of dough on top of this, pinch the edges and squash together. Finally prick all over with a fork. Repeat the process. Dress the buns with tomato sauce, salami, olives and a little Parmesan. Place on a tray and bake in the oven for 15 minutes or until golden brown. Dress with fresh basil leaves before serving.