A wonderful, pretty and spicy bread that could be served as appetizer or as main with salad.
I had fresh peperoncini on hand, but if you don’t you can use red bell pepper instead and you can add chili or cayenne pepper instead.
We used beef salami (from the Turkish specialty shop), but any kind of salami that can be heated (eventually bacon) could work as well. This depend on your taste.
- 400 g flour
- 1 teaspoon salt
- 2 teaspoons instant dried yeast
- 200 g frozen spinach
- 50 ml water
- 4 tablespoons olive oil
- 1 tablespoon olive oil
- 300 g onions, peeled sliced
- 1 cup red bell pepper, sliced or 1/2 cup peperoncini sliced (or to taste)
- 4 tablespoons tomato paste
- 1 teaspoon paprika
- salt and pepper to taste
- 100 g salami, sliced in strips (quality as for pizza)
- 1 mozzarella
- Olive oil to brush
- Defrost spinach: overnight or 2 minutes in the microwave at max power.
- Mix together flour, salt and yeast.
- Chop spinach, reserve the juice.
- Add spinach with juice, water and olive oil to the flour mix.
- Work the dough (I used the kneading machine) until smooth.
- Place the dough in a bowl and coat with a thin film of olive oil.
- In a frying pan heat olive oil, add onion and red pepper or peperoncini and fry until soft.
- Add tomato paste, paprika, salt and pepper. Stir and check seasoning. Set aside.
- Roll out the dough on a floured surface to the size of 50 to 75 cm.
- Distribute onion filling. Let 5 cm of the long border free for sealing.
- Distribute salami slices on the filling.
- Add Mozzarella (best only in the central part).
- Roll the dough from the long side beginning from the side with mozzarella. Place sealing side down.
- Shape a ring, brush with olive oil and let rise for about one hour. After this time it should begin to rise and should be soft.
- Preheat the oven to 180°C / 350°F.
- Make vertical cuts (about 1 cm deep) on the outside part of the ring.
- Bake for about 35-40 minutes or until light brown.
- Enjoy warm or cold.