Spicy Italian Salami Pizza — Pizza Salame Piccante
The Italian original of what Americans call pepperoni pizza — a thin Roman-style base topped with tomato, fior di latte, slices of spicy salame piccante, oregano, and a final drizzle of chilli oil for a true diavola finish.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 300g flour, 4g yeast, and 1/2 tsp salt in a bowl. Add 190ml lukewarm water and 2 tsp olive oil; mix to shaggy dough. Knead 6 minutes until smooth and elastic. Cover and rise 60 minutes at room temperature. Stir passata with 1/2 tsp salt, 1/2 tsp oregano, and 2 tsp olive oil; set aside.
Bake 1
Preheat oven to 250°C with pizza stone or baking sheet on middle rack for 20 minutes until very hot.
Build
Punch down dough. Divide into 2 equal portions. Stretch each on floured board into 28cm round, 4mm thick, with slightly thicker rim. Brush pizza peel with 1 tbsp olive oil per pizza. Lift dough onto peel.
Build 2
Spread half the seasoned passata thinly over each base, leaving 2cm rim. Scatter half the torn fior di latte evenly over sauce on each pizza. Lay half the salame piccante slices in slight overlap across the cheese on each pizza.
Bake 2
Slide onto hot stone. Bake 11 minutes at 250°C until rim is puffed and charred at edges and cheese bubbles golden. (If your oven fits only one pizza at a time, bake separately; the second pizza will take the same 11 minutes.).
Finish and plate
Lift each pizza onto board. Sprinkle each with 1/2 tsp oregano and drizzle with 1 tsp chilli oil. Scatter fresh basil leaves. Cut each into 6 wedges and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.