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  • Recipes

  • Tom Kerridge’s Salami, Pepper and Artichoke Pizza

Tom Kerridge’s Salami, Pepper and Artichoke Pizza

Tom Kerridge’s Salami, Pepper and Artichoke Pizza

By M&S Food
Published on 24 August 2026
This is Tom Kerridge’s take on a seriously loaded pizza. M&S’s sweet and herby slow-cooked tomato and basil pasta sauce takes centre stage spread over the homemade pizza bases. Topped with layers of melting mozzarella, peppery salami, smoky chargrilled peppers and artichokes, then finished with creamy fior di latte and cooked until crips. Serve topped with a handful of fresh rocket then slice to share.
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Time and servings

1 hr 25 minsTotal time
4Servings
1 hrPrep time
25 minsCooking time

Ingredients

  • 7g fast action yeast
  • 1 tsp M&S caster sugar
  • 400g M&S ‘00’ pasta flour, plus extra for dusting
  • 1 tsp M&S fine salt
  • 4 tbsp M&S extra-virgin olive oil, plus extra for greasing
  • ½ x 340g jar M&S Made in Italy Tomato & Basil Pasta Sauce
  • 100g M&S grated mozzarella
  • 100g M&S Italian Salami Selection
  • 100g M&S red and yellow chargrilled peppers, sliced
  • 120g M&S Chargrilled Italian Artichokes, sliced
  • 2 M&S Italian Fior di Latte Mozzarella, well drained
  • 1 large handful M&S rocket, to serve

Method

  • Step 1

    Pour 280ml warm water into a jug, add the fast action yeast and caster sugar, stir well and set aside for 5 mins to activate.

  • Step 2

    Meanwhile, tip the flour into a large mixing bowl, add the salt and mix well.

  • Step 3

    After 5 mins, add 2 tbsp oil to the jug, then pour the liquid into the flour and mix until the dough comes together.

  • Step 4

    Tip the dough onto a clean work surface dusted with a little flour. Knead for 5 mins until the dough is completely soft, elastic and smooth.

  • Step 5

    Lightly grease a clean bowl with a little oil and place your dough inside. Cover the bowl with a damp tea towel and leave it in a warm place for around 30 mins, or until it has doubled in size.

  • Step 6

    Heat the oven to 220°C/200°C fan/gas 7.

  • Step 7

    Punch the risen dough down with your fist to release the air, then divide into 2 equal pieces. Sprinkle a little flour onto your work surface and roll each piece out into a 22cm x 30cm rectangle.

  • Step 8

    Drizzle 2 large baking trays with a little oil and place a rectangle of dough onto each one. Leave to rest for 15 mins to prove in the trays.

  • Step 9

    Using your fingertips, gently press and stretch the dough to fit the trays, creating a slightly thicker border around the edges to form your crust. Prick the centre of the dough bases several times with a fork.

  • Step 10

    Spread the pizza bases evenly with the tomato and basil pasta sauce. Sprinkle over the grated mozzarella then top with salami, peppers and artichokes. Season with salt and pepper, then tear the fresh fior di latte mozzarella over the top.

  • Step 11

    Bake in the oven for 20–25 mins until the crusts are golden and the cheese is beautifully melted and bubbling. Remove from the oven, cut into large slices and scatter over a handful of fresh rocket just before serving.