Italian · Dinner
Cured Pork and Chili Pizza
Neapolitan-style personal pizza on hand-stretched bread-flour dough with canned tomato sauce, mozzarella, spicy salami, and fresh red chili. Baked hot and fast until the crust chars at the edges and cheese bubbles. Finished with olive oil, oregano, and fresh basil for a sharp, peppery bite.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
605Calories
30.8gProtein
25.6gFat
67.8gCarbs
5.8gSugar
4.3gFiber
1725mgSodium
95mgChol
10.5gSat Fat
548mgPotassium
282mgCalcium
3.7mgIron
1.5mcgVitamin B12
51mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Set dough on a floured counter, cover with a towel, and rest for 30 minutes at room temperature until relaxed and stretchy.
2
Build
Stretch dough by hand into a 10-inch round on a bread-flour-dusted peel, spread canned tomato leaving a 1/2-inch border, scatter mozzarella, salami, and chili evenly.
3
Bake
Slide onto a preheated pizza stone in a 500°F oven for 8–10 minutes until crust chars and cheese bubbles; check at 8 minutes.
4
Plate
Drizzle with olive oil, scatter oregano and basil, slice, and serve immediately while molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g salami
- 11 oz311g pizza dough (bread flour based)
- 1/2 cup120g canned tomato
- 4 oz114g mozzarella
- 22 fresh red chili
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1/4 tsp1/4 tsp dried oregano
- 44 fresh basil leaves
