pizza dough, 4 of abour 7 oz each
tomato sauce, 10 fl. oz
mozzarella balls, 4
peppers, 4
black olives
oregano or basil leafs
chilly peppers (optional)
olive oil with peperoncino or ordinary olive oil


Wash and clean the peppers and cut them into quarters. Heat a griddle pan on a cooker and, when very hot, grill the peppers on it. Remove them when they get soft (about 10 minutes) turning them on both sides
Flatten the pizza dough on a baking tray. Spread the tomato sauce on it (for its density I prefer passata) .
Now spread mozzarella cheese and a few basil leaves or a sprinkle of oregano.
Then, add peppers, salami slices and black olives. If you like, you can some chopped chilly peppers .
Bake the pizza for 20-25 minutes at 360°F, until it gets golden.
If you lift it with a fork, the base underneath must be crunchy. Drizzle with some olive oil seasoned with peperoncino (chilly) or use the ordinary one.