Salami Pizza
- 1 ball store store-bought pizza dough
- 1 tablespoon cornmeal *optional*
- 1.5 cups pizza sauce
- 1.5 cups low moisture mozzarella grated
- 4-5 oz fresh mozzarella hand torn into small bits
- 6-7 slices salami
- ⅓ cup banana peppers drained and patted dry
- ⅓ cup onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 tablespoon olive oil
- 3 tablespoons fresh basil
- 3 tablespoons Parmigiano grated
- kosher salt
- Preheat oven and pizza stone to 500F degrees.
- Roll out the dough and pat it into the shape of your pizza stone or whatever baking dish you’re using.
- Pull out the heated pizza stone (or whatever you’re using to bake the pizza) and sprinkle with a little bit of cornmeal (optional but helps it not to stick). Add the pizza dough and stretch to the ends of the stone.
- Cover the pizza with sauce – as much or as little as you like.
- Add the low-moisture mozzarella, the fresh mozzarella, the salami, banana peppers, onions, garlic and a pinch of salt. Bake for 10-15 minutes or until the dough is done and the cheese has melted.
- Remove from heat and let rest before slicing.
- Top with fresh basil and Parmigiano before serving.
Buy our Venison Salami Sticks or Venison Cured Salami for this recipe.
