Sour Cream and Salami Pizzas

Preparation info

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I don’t think any Italian would recognize this as a pizza, as the dough is, to say the least, rather unorthodox; and the other ingredients, I’m afraid, reek of ‘convenience’, and lofty spirits might even say it nods in the direction of junk. But it does have Gruyère in it to give it respectability, it doesn’t include yeast, and it has a fizzing contrast of savoury (sausage) and sweet (mango chutney). And the pastry is excellent for millefeuilles.


  • 40 g butter, cold
  • 75 g plain flour
  • 12 g Gruyère, grated
  • ½ tsp salt
  • 3 tbsp sour cream
  • 25 g butter for frying
  • 1 medium Spanish onion, fairly finely chopped
  • small pepperoni or chorizo sausage, sliced into circles 3mm thick
  • 1 tsp tomato purée
  • 50 g cooked ham, cut into thin strips
  • 2 heaped tbsp mild mango chutney


Preheat the oven to 375°F/190°C/Gas5.

Cut the cold butter into small cubes and rub into the flour until it’s the texture of oatmeal. Stir in the cheese and salt. Mix in enough sour cream (use both hands for this) to make a smooth, firm dough. Cut the dough into 2 or 4 equal pieces and roll out thinly on a floured surface into discs about 15cm across for small ones or 20cm across for large ones. Place on a baking sheet and bake for 15 minutes. They should be lightly browned.

Meanwhile (although they can, of course, be made well in advance, as can the topping), melt the butter and cook the onion over medium heat, stirring often, until brown at the edges. This will take about 10 minutes. Add the sausage and tomato purée and cook for another 10 minutes. Put in the ham and mix in the mango chutney. You won’t need to season this mixture. Divide it between the hot pastry discs and serve.