The Salamino ‘Pizza’
Legend has it that when the band U2 were touring in Australia in the late 1990s they had dinner at one of my favourite pizza joints.
And the pizza of choice for ‘the lads’ was the Salamino. A tasty pizza bianco (no tomato sauce) topped with ricotta, salami.
After hearing this story, the Salmino quickly became one of my faves too. Simple and oh so tasty.
You may be wondering why it’s ‘Pizza’ in inverted commas. It’s because while this cauliflower version of the Italian classic is tasty and satisfying, it is quite different to real pizza.
If you aren’t into cauliflower or prefer normal pizza see the ‘variations’ below for the link to my pizza dough recipe.
Just wanted to be upfront about that because there’s nothing worse than having high expectations and being disappointed!
Yes there are way more than 6-ingredients here because I’ve included all the pizza base ingredients. I hope you don’t mind.
makes: 1 large pizza – enough for 2
takes: 40 minutes
500g (1lb) cauliflower, about 1 small
100g (3.5oz) grated parmesan cheese
100g (3.5oz) almond meal
200g (7oz) smooth ricotta
8 slices salami
1 handful grated parmesan, extra for topping
small bunch basil leaves
1. Preheat your oven to 200C (400F). Blitz your cauliflower using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.
2. Add parmesan, eggs, almond meal and a really generous pinch of salt. Stir until combined.
3. Line a baking tray with foil or baking paper. This is super important! Tip the cauli mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 28cm (11in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.
4. Bake for 25-30 minutes or until the pizza is browned and feels springy when touched.
5. Dollop on the ricotta, salami and finish with the parmesan. Bake a further 5-10 minutes or until you’re happy. Serve topped with basil leaves.
short on time / less ingedients – use pita bread as your pizza base. Will only take 5-10 minutes to cook.
nut-free – replace almond meal with bread crumbs or extra parmesan. OR use use regular pizza dough.
martian ‘green pizza’ – replace cauliflower with broccoli.
do ahead – you can bake the base ahead of time and then just continue from step 5. Will keep in the fridge for a week or so or in the freezer for months. Defrost before baking.
smaller pizzas – feel free to make into whatever size (or shape) you like. Smaller pizzas won’t need quite as long, so check after 20 minutes. I often make 2 pizzas so we can vary the toppings.
paleo (grain, legume & dairy-free) -replace parmesan in crust with extra almond meal and replace ricotta with extra salami.
short on time – use commercial pizza bases instead.
carb lovers / more substantial – use a regular pizza dough.
Waste Avoidance Strategy
cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.
parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.
psyllium husks / almond meal – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
ricotta – unopened tubs of ricotta usually have a shelf life of a few weeks. Otherwise use for another meal. Great on toast with honey for a decadent breakfast or use instead of cream with desserts.
salami – freeze it.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.
You could cook the base ahead and either fridge or freeze then add the toppings and finish the baking just before serving. Will keep in the fridge for 1-2 weeks but the cauliflower flavour gets stronger with time. Can be frozen.