Step #1
METHOD (Makes 1 tray - 12 portions). Slice the onion and peppers and soften in a pan using 1 tbsp olive oil.
Step #2
Place the water and bread mix into a bowl and mix well to form a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #3
Rest for 5 minutes: Press the dough into a greased “Swiss roll” tin measuring 30x20cm. Cut the mozzarella cheese into strips and slightly moisten the edges of the dough.
Step #4
Place the strips of mozzarella onto the edge and fold over the dough to seal the cheese in, to give a stuff crust effect. Spread the sauce over the base of the dough and top with salami slices. Sprinkle over the sliced onions and peppers.
Step #5
Cover with a damp tea towel, lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes. Sprinkle over the grated cheese.
Step #6
Bake in a preheated oven 220C, 420F gas mark 7 for 20-25 minutes or until golden brown. Allow to cool in the tin before removing.
