Simone's Artisan Salami & Olive Pizza

A Taste of Italy from Your Own Oven

Simone’s Artisan Salami & Olive Pizza brings the flavour of a traditional Italian pizzeria straight to your table. With dough that’s slowly fermented for 48 hours, the crust bakes up light, airy, and golden, while still holding the perfect chew. Topped generously with smoky salami, plump olives, fresh mozzarella, and a rich tomato base, this pizza is proof that frozen can still mean fabulous.

Crafted by hand and baked fresh at home, this 11" pizza is all about quality ingredients and time-honoured technique. It’s restaurant-level Italian food without the wait – from freezer to table in just 15 minutes. Crisp edges, bubbling cheese, and that irresistible aroma filling your kitchen… it’s everything you love about real pizza, made easy.

"Every pizza is handcrafted with care, attention, and passion. From kneading the dough to adding the toppings, I put my heart into every step to create the best pizza possible. My commitment to excellence ensures that each pizza is a masterpiece, delivering an authentic Italian experience right to your table." - Simone

Made with ❤️ by Simone

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍕 One 11" Pizza

  Reheating Instructions:

  Step 1 - Preheat your oven to 250°C or the highest temperature your oven can reach

  Step 2 - Place a metal tray or pizza stone in the oven to heat up while the oven preheats.

  Step 3 - Remove the pizza from the plastic and place on a board or surface, slide onto the preheated oven tray.

  Step 4 - Bake for 10-15 minutes, or until the crust is golden with the cheese bubbly and slightly browned. We suggest spinning the pizza 180 degrees halfway through baking to ensure it bakes evenly.

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types

  Try Simone's Other Pizza's here!

  Ingredients: Wheat (gluten), dry yeast, sea salt, crushed tomato sauce, fresh cows mozzarella (milk), fresh basil, salami, olives

  Contains: Gluten, Milk

   

• I grew up in a small medieval hilltop village in Tuscany. My mother is from Sardinia, so I also have a big family there and feel blessed to be of both origins. The Sardinian culture is very rich in tradition, art and folklore as well as cooking. One of the Blue zones of centenaries is there.

  Tuscany is rich in art, music, community, and food as well.My mother is a great cook, and my Sardinian family has been involved in hospitality for many years and I remember going to this big kitchens, cool rooms, waiting sections and back of the bar to visit my relatives running a famous golf course resort in South Sardinia

  I always considered myself to be a good cook, creating traditional Tuscan regional dishes using single ingredients.I really became passionate about pizza making 25 years ago once I left Italy. In Italy there are many ways of pizza formats, so I never felt the need to make it. I could eat any meal of the day.

  Discover Simone's other meals here

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