Instructions

1. Prepare the pizza dough: Prepare your pizza dough by adding all ingredients together and mixing in the bowl of an electric mixer until all ingredients are well combined. Cover and leave to rise in a warm place for 30–60 minutes, or until doubled in size.
2. Preheat the oven to 200°C and line a baking tray with baking paper.
3. Add the cherry tomatoes to a frying pan, drizzle with olive oil, sprinkle with a little salt and pepper and cook over high heat for approximately 10 minutes, until a little charred. Avoid stirring too much in the first ten minutes – this helps get the tomato skins nicely blistered. Reduce heat and cook another 5 minutes to soften even further. Remove from the heat, cover and set aside.
4. Divide the risen dough into four equal pieces. Roll each piece out into a thin circle.
5. Lightly brush the surface of each circle with olive oil, then fold in half to create a semicircle. Place on the prepared baking trays and bake for approximately 10 minutes, or until the tops and edges are lightly golden brown. You may need to do this in 2 batches.
6. Whilst the dough is in the oven, prepare the cream cheese and basil pesto filling by mixing the two ingredients together until smooth, creamy and spreadable.
7. Remove the cooked pizza dough from the oven and add the fillings. Carefully open each baked pizza sandwich and generously spread the basil pesto cream cheese mixture over the inside, Add a layer of baby spinach leaves, followed by the salami slices. Spoon the charred cherry tomatoes over the salami and finish with a drizzle of balsamic glaze (The BEST part)
8. Cut each one in half if desired, and garnish with fresh basil leaves (or leftover baby spinach leaves). Serve immediately. Enjoy!Recipe Tip: Brushing the dough with olive oil before folding helps prevent the two halves from sticking together during baking, so don’t skip this part!