1 ball pizza dough
⅓ cup pizza sauce
60 g mozzarella, torn into bite-sized pieces
4 thin slices (30g) mild Danish salami
40 g thickly sliced double-smoked leg ham off the bone, cut into batons
6 thin slices (10g) pepperoni
1 Italian pork and fennel sausage
1 bottle barbecue sauce, to taste
2 tbsp fresh oregano, to garnish
- Preheat oven to 240°C. Roll out dough.
- Spread sauce over dough round, leaving a 1cm border. Top with ½ of the mozzarella. Arrange salami, ham and pepperoni on top.
- Squeeze filling from sausage casing in bite-size pieces and scatter over pizza, followed by remaining mozzarella.
- Bake for 15 minutes or until cheese has melted and pizza dough edge is golden and crisp. Drizzle over barbecue sauce, scatter with oregano and serve.