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Salami & olive puffer pizza

Serves 4
Prep time: 10 Minutes
Cooking time: 20 Minutes

Made with puff pastry crust, this pizza looks as good as it tastes.



  • 10 slices salami from the service deli
  • Small tub pitted olives from the service deli
  • 50g parmesan from cheese bar
  • 200g feta from cheese bar
  • 250g bag of baby spinach from produce department
  • I punnet of cherry tomatoes from the produce department
  • 250g low fat puff pastry
  • 1 tbsp low fat sour cream
  • 1 egg yolk
View the method
  1. Preheat oven to 180 degrees. Defrost pastry according to instructions, cover flat oven tray with baking paper and place pastry on tray.
  2. Score a line around the pastry about 1cm from outside edge.
  3. Put into fridge to rest for 5 minutes.
  4. Cut the salami slices into halves, crumble the feta and halve the cherry
  5. tomatoes.
  6. Lightly steam spinach until wilted, drain well and squeeze out excess water.
  7. Roughly chop the spinach and mix in a bowl with the sour cream and half the finely grated parmesan. 
  8. Spread this mixture over the centre of the pastry leaving the edge clear.
  9. Arrange salami pieces, cubed feta and olives onto spinach mixture. 
  10. Dot with halved cherry tomatoes and finish with the remainder of the grated parmesan. 
  11. Brush edge with beaten egg yolk and bake pizza for 20 minutes or until pastry is risen, golden brown and the base is crisp.
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