Fennel Salami & Crispy Onion Sourdough Pizza
We paired fennel & white pepper salami from The Real Cure with sourdough, tomato, mozzarella—then added crispy onions and it blew our minds!
- Recommended Oven
- Arc XL, Arc, Dome, Roccbox, Tread
- Prep Time
- 20 minutes + dough prep time
- Cook Time
- 2 minutes
Ingredients
- Makes
- 1 pizza
Recommended Equipment
-
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Instructions
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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 your Gozney oven. 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.
