Alpine pizza

Nothing beats making your own pizza dough. Here it’s topped with gruyère and salami for a delicious Alpine taste.

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For the dough

  • 500g/1lb 2oz strong plain flour, plus extra for dusting
  • 2 tsp salt
  • 1 x 7g sachet of dried yeast
  • 320ml/11fl oz lukewarm water
  • dried breadcrumbs or semolina, for dusting

For the topping