Polish Salami and Red Cabbage Pizza

Poland's pizza brings together some classic Polish flavours - spicy Polish salami, crunchy red cabbage, and earthy cannellini beans on a mozzarella base. The cabbage adds a fantastic crunch and colour, and the beans give it a heartiness that makes this one of the more substantial pizzas in the Euro 2024 series.

Originally created as the Poland entry for DeliVita's Euro 2024 pizza series, this is a white pizza - no tomato sauce, just olive oil and mozzarella as the base. The red cabbage should be raw and thinly sliced so it stays crunchy in the fast bake.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 100g fresh mozzarella, torn
• 50g red cabbage, thinly sliced
• 50g Polish salami, sliced
• 50g cannellini beans, drained
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees.
2. Stretch the dough to about 12 inches on a well-floured surface.
3. Drizzle the base with olive oil and scatter the mozzarella evenly, leaving a border for the crust.
4. Top with the salami slices, red cabbage, and cannellini beans. Season with salt and pepper and drizzle with a little more olive oil.
5. Slide into the oven and cook for 60-90 seconds, turning frequently. The salami will crisp at the edges and the cabbage will char slightly while staying crunchy.