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Galbani Mozzarella and pepperoni piccante pizza


  • 2 peppers, 1 red and 1 yellow
  • 100g spicy Italian salami
  • 250g,Galbani Maxi Mozzarella, torn
  • 200g chopped tomatoes
  • 2 large pizza bases (made up from a packet dough or bought ready-made)
  • basil leaves a handful (optional)
Click here to get 20p off any Galbani cheese

Preparation Instructions

  1. Heat oven to 240°C/220°C fan/gas 9. Put the peppers into a shallow roasting tin and roast for 15-20 mins, turning until the skins char. Put in a bowl, cover with cling film and leave to cool. Peel off the skins and pull out and discard any membrane and seeds. Tear peppers into smaller chunks.
  2. Season the chopped tomatoes with salt and pepper. Lay pizza bases on baking sheets and spread over some of the tomatoes. Scatter over the peppers, salami, mozzarella and basil leaves.
  3. Bake the pizzas according to your pizza base instructions, until the bases are cooked and the cheese is bubbling.
  4. Joe's tip: "The spicy Salami and sweet red peppers complement the fresh mozzarella".