Italian · Dinner
Salami and Chili Pizza
Neapolitan-style thin-crust pizza topped with tomato sauce, mozzarella, pork salami, and fresh red chili, baked until the crust blisters and cheese browns in spots. Salty cured pork plays against chili heat and sweet tomato, finished with olive oil and fresh basil.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
651Calories
28.3gProtein
29.6gFat
67.2gCarbs
5.8gSugar
4.1gFiber
2157mgSodium
64mgChol
11.1gSat Fat
485mgPotassium
275mgCalcium
3.8mgIron
2.1mcgVitamin B12
39mgVitamin C
low-cholesterol
sweet-heat
thirty-min-meals
hidden-gems
low-chol
Instructions
1
Prep
Let dough rest on floured counter, covered loosely, 60 minutes until soft and stretching easily without springing back.
2
Preheat
Set pizza stone or baking sheet in oven and heat to 500°F for 30 minutes until fully hot.
3
Build
Stretch dough into 10-inch round. Mince garlic and chili. Spread canned tomatoes, garlic, and salt over base leaving 1-inch border. Scatter torn mozzarella and sliced salami. Drizzle with olive oil and oregano.
4
Bake
Slide pizza onto hot stone at 500°F for 8 to 10 minutes until crust blisters, edges char, and cheese bubbles and browns.
5
Plate
Transfer to board, scatter torn basil over top, and slice into wedges to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork salami
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 3.6 oz100g fresh mozzarella
- 22 fresh red chili
- 2 clove2 clove garlic
- 22 fresh pizza dough ball
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp dried oregano
- a pinch of salt
- a few fresh basil leaves
