Pesto and Salami Pizza Recipe
There’s something undeniably delightful about a homemade pizza that brings the family together. This Pesto and Salami Pizza Recipe is not only easy to make, but it also combines the fragrant herbaceous notes of pesto with the savory richness of salami. Each bite offers a burst of flavor that can elevate any weeknight dinner into a gourmet experience. With a perfect balance of textures and a cheesy, gooey finish, this pizza will quickly become a favorite in your household. So, roll up your sleeves and let’s dive into this delicious creation!
Why Cooks Rave About It
What sets this pizza apart? For starters, it’s incredibly versatile. You can easily customize it with your favorite toppings or adjust the pesto to suit your taste. The combination of the fresh basil pesto and the dry salami creates a savory depth that is both comforting and sophisticated. Plus, using a homemade or store-bought pizza dough means you can save time without sacrificing quality. The layers of mozzarella and fresh ingredients make it a hit among kids and adults alike. It’s a pizza experience that’s not just food; it’s a celebration of flavors!
Ingredient Notes
- 1 ball of pizza dough: Fresh or store-bought, this forms the base of your pizza.
- Extra virgin olive oil: Adds richness and helps prevent sticking while baking.
- Kosher salt: Enhances the flavors of all the ingredients.
- 8 ounces shredded low moisture mozzarella: This cheese melts beautifully and adds that classic pizza stretch.
- ¾ cup canned tomato sauce: Provides a flavorful, zesty foundation for the pizza.
- 3 ounces Primo Taglio Fresh Mozzarella: Torn into smaller pieces for creamy texture.
- 15 slices Primo Taglio Dry Salami: Adds a savory, slightly spicy flavor that complements the pesto.
- Primo Taglio Grated Parmesan Cheese: For dusting, to add a nutty finish.
- Freshly ground black pepper: A finishing touch for added flavor.
- 2 to 3 tablespoons basil pesto: The star ingredient that brings everything together.
Tools of the Trade
- Pizza stone or baking sheet: Essential for achieving a crispy crust.
- Rolling pin: To stretch out the pizza dough evenly.
- Mixing bowl: For tossing ingredients together.
- Pizza peel or spatula: For transferring the pizza to and from the oven.
- Sharp knife or kitchen shears: For cutting the salami and tearing the fresh mozzarella.
Method: Pesto and Salami Pizza Recipe
Step 1: Preheat the Oven
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
Step 2: Prepare the Dough
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Make sure the edges are slightly thicker to create a crust. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
Step 3: Add Olive Oil and Salt
Drizzle a tablespoon of extra virgin olive oil over the surface of the dough, spreading it evenly with your fingers. Sprinkle a pinch of kosher salt to enhance the flavor.
Step 4: Spread the Tomato Sauce
Using the back of a spoon, spread the canned tomato sauce evenly over the dough, leaving a small border for the crust.
Step 5: Layer the Cheeses
Sprinkle the shredded low moisture mozzarella over the sauce, followed by the torn pieces of Primo Taglio Fresh Mozzarella, ensuring even distribution.
Step 6: Add the Salami
Layer the 15 slices of Primo Taglio Dry Salami over the cheese, arranging them in a way that every bite will have a piece of salami.
Step 7: Drizzle with Pesto
Using a spoon, dollop 2 to 3 tablespoons of basil pesto over the salami and cheese. Feel free to adjust the amount based on your preference for pesto flavor.
Step 8: Final Touches
Dust the top with a sprinkle of Primo Taglio Grated Parmesan Cheese and freshly ground black pepper for extra flavor.
Step 9: Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Step 10: Slice and Serve
Once baked, let the pizza cool for a minute before slicing it into wedges. Serve hot and enjoy the wonderful medley of flavors!
Seasonal Serving Ideas
- Pair with a fresh arugula salad dressed in lemon vinaigrette for a light meal.
- Serve alongside a crisp white wine or a refreshing sparkling water with lime.
- Top with some fresh basil leaves or arugula after baking for a pop of color and flavor.
- Enjoy with seasonal vegetables on the side, such as roasted bell peppers or zucchini.
Notes from the Test Kitchen
This Pesto and Salami Pizza Recipe is incredibly adaptable. Feel free to use different types of cheeses or meats based on your preference. If you prefer a vegetarian option, you can replace the salami with grilled vegetables or mushrooms. The quality of the pesto makes a significant difference; using a fresh, high-quality brand or homemade pesto will elevate the overall taste. Don’t skip on the crust; a well-prepared dough will make all the difference in your pizza experience.
Storing Tips & Timelines
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. For longer storage, individual slices can be wrapped in foil and frozen for up to 2 months. Just remember to let them cool completely before wrapping to prevent sogginess.
FAQ
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto is delicious, store-bought pesto can save you time and still provide great flavor. Just make sure to choose a high-quality brand.
What can I substitute for salami?
For an alternative to salami, consider using pepperoni, prosciutto, or even grilled vegetables for a vegetarian option.
How can I achieve a crispy crust?
Ensure your oven is sufficiently preheated, and consider using a pizza stone for optimal heat distribution. Thinly stretching the dough also helps achieve a crispier texture.
Can I make the dough ahead of time?
Yes! You can prepare the pizza dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate it. Let it come to room temperature before rolling it out for the pizza.
More from the Kitchen
- Sally’s Baking Addiction – For more baking inspiration.
- Pinch of Yum – Check out more delicious recipes.
- Minimalist Baker – Great for quick and simple recipes.
Final Bite
This Pesto and Salami Pizza Recipe is not just a meal; it’s an experience. Each element, from the rich pesto to the savory salami, plays a role in creating a symphony of flavors that will leave your taste buds singing. Whether it’s a cozy night in or a gathering with friends, this pizza is sure to impress. So why wait? Gather your ingredients, roll out that dough, and treat yourself to a slice of homemade goodness that you can enjoy any day of the week!
Pesto and Salami Pizza Recipe
Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C), placing a pizza stone inside to heat if using.
- On a lightly floured surface, roll out the pizza dough into a 12-inch circle with thicker edges for the crust.
- Drizzle olive oil over the dough surface, spreading it evenly, and sprinkle kosher salt.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle shredded mozzarella over the sauce, followed by the torn pieces of fresh mozzarella.
- Layer the salami slices over the cheese, ensuring even distribution.
- Dollop pesto over the salami and cheese, adjusting the amount to your taste.
- Dust with grated Parmesan cheese and freshly ground black pepper.
- Transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbling.
- Let the pizza cool for a minute, slice into wedges, and serve hot.
Notes
- Feel free to customize toppings to your preference.
- Using high-quality pesto will significantly enhance the flavor.
- For a vegetarian option, replace salami with grilled vegetables.
