Here’s what you’ll need:
For the dough balls:
200g strong bread flour (plus more for dusting)
1/2 tsp salt
1 tsp yeast
120ml warm water
2 tsp extra virgin olive oil
For the dip:
100g cream cheese
35g freshly shredded mozzarella (about 1/2 a ball)
35g grated parmesan
Tomato sauce (this can be a pasta sauce or some passata)
A few slices of salami
For the Garlic Butter
1-2 cloves of garlic (crushed)
1 tsp dried parsley
1. Add the flour, salt and yeast to a bowl and make a well in the centre.
2. Pour the warm water and a teaspoon of olive oil into the well and stir together with a wooden spoon.
3. Turn the mixture onto a floured surface and knead for about 8-10 minutes.
4. place the dough into greased bowl (using a bit of olive oil) then cover and rise in a warm place for 1 hour.
5. Knead the risen dough for another minute or so and roll into 10 even sized balls.
6. Place the dough balls into a cast iron skillet and cover and rise in a warm place for another hour, leave a gap in between each dough ball to allow for extra rising.
7. Make the pizza dip by combining the mozzarella, cream cheese and 25g of the parmesan into a bowl. stir in the oregano.
8. Spread the cheese mixture into the centre section of the cast iron skillet.
9. Top with a generous helping of tomato sauce.
10. Place the salami on top and cover with a bit more parmesan.
11. Coat the dough balls with garlic butter - this can be made by melting 50g of butter and stirring in a clove of crushed garlic and 1 tsp of dried parsley, add an optional sprinkling of black pepper.
12. Top it all off with some fresh basil, we used a big single leaf, but you can but a few up and sprinkle them over the top.
13. Bake in the centre of a pre-heated over for 15-20 minutes. 200°C/gas mark 6