500 g (17.64 oz) readymade white bread dough *
Polenta or cake flour, for dusting
125 ml (1/2 cup) Neapolitan pasta sauce
50 g (1.8 oz) cheddar cheese, grated
1 Buffalo mozzarella ball, torn
5 – 7 Peppadew® Jalapeño Cones
100 g (3.5 oz) salami, sliced
50 g (1.8 oz) olives, pitted
Milled black pepper
Coarse sea salt
Preheat the oven to 190°C. Roll out the bread dough onto a floured or polenta-dusted counter top until ½ cm in thickness. Transfer the dough to a baking sheet lined with baking paper.
Spread the Neapolitan pasta sauce on top of the dough. Top the pizza base with the cheddar and torn Mozzarella cheeses.
Bake in the oven for 15-20 minutes. Top the pizza with the Peppadew® Jalapeño Cones, salami and olives. Return to the oven for 2-3 minutes.
Remove from the oven and top with salt, pepper and micro herbs.
* Find in the fridge section at large supermarkets