Genoa Salami, Pepper, Fennel, and Olive Pizza
Move over, pepperoni! Once you try this salami pizza, topped with the perfect balance of mozzarella, sweet frying pepper, fennel, and green olives, there's no going back to same-old meat pizzas.
Makes: 1 (12- to 14-inch) pizza
Cost: $15
Equipment
- Cutting board and knife
- Rolling pin (optional)
- Pizza peel (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza Cutter
Ingredients
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ to ¾ cup Slow-Simmered Pizza Sauce (or your favorite pizza sauce)
- 6 ounces low-moisture mozzarella, shredded (about 1½ cups)
- 1 medium sweet frying pepper or small bell pepper, seeded and sliced into thin rounds
- ¼ bulb fennel, thinly sliced
- ¼ cup pitted green olives, sliced
- 2 ounces sliced Genoa salami (about 8 slices)
- Extra-virgin olive oil
- Freshly ground black pepper (optional)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon the sauce onto the dough and spread it out evenly, leaving a ½-inch border all around. Top with half of the cheese, then the sweet pepper, fennel, and olives. Arrange the salami slices in a single layer, then finish with the remaining cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Drizzle lightly with olive oil and season with a grind or two of black pepper, if desired. Slice and serve.