The Backyard Cook

Ingredients

• 500g high grade flour
• 1 teaspoon flaky sea salt
• 325ml luke warm water
• 7g dry yeast
• 1 medium red onion, sliced thinly
• 1 medium fennel bulb, sliced thinly
• 4 tablespoons of tomato passata
• 1/3 cup pine nuts, lightly toasted
• 1 large roasted red pepper from a jar, sliced thinly
• 12 sundried tomatoes, sliced
• 12 pieces of preserved artichoke hearts
• 20 kalamata olives
• 10-12 bocconcini
• 12 thin slices of your favourite salami (I used Calabrese)
• Parmesan cheese for grating
• A small handful of fresh oregano leaves for garnish
• Extra virgin olive oil