Salami and Arugula Pizza
This is one of my FAVORITE pizzas!!
Servings: 4
Equipment
Ingredients
- 4 ounces Italian salami sliced into ¼-inch matchsticks
- 2 (13 ounce) balls of pizza dough
- 1 cup pizza sauce
- 6 ounces fresh mozzarella shredded
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 8 large basil leaves chiffonade
- Handful of baby arugula
- Unbleached all-purpose flour and/or cornmeal for dusting
- Extra-virgin olive oil for brushing
- Crushed red pepper flakes to taste optional
Instructions
- Place a baking stone on the middle shelf of your oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting (about 575ºF) for at least an hour.
- While the oven is heating, cook the salami strips in a dry non-stick skillet over medium-high heat until they just begin to crisp, about 3-5 minutes. Transfer the meat to a paper towel to drain the fat; set aside.
- Making one pizza at a time on a lightly floured surface, shape the ball into a 12 to 14-inch pizza, about ¼-inch thick and slightly thicker towards the edge. Transfer the dough to a pizza peel or inverted baking sheet that has been lightly dusted with flour or cornmeal.
- Brush the outer edge of the dough with Extra-Virgin olive oil. Spread ½ cup of the pizza sauce over the dough. Arrange half of the mozzarella and half of the drained salami over the top of the sauce and sprinkle with half of the Parmigiano-Reggiano cheese.
- Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is puffy and slightly charred on the edge, about 7-9 minutes.
- Remove the pizza from the oven and immediately sprinkle with the basil and arugula. Sprinkle with crushed red pepper flakes if using. Slice and serve. Repeat with the remaining ingredients for the second pizza. Enjoy!
Notes
Store-bought pizza dough can be used with good results.
To store:
Pizza should be stored in an airtight container and refrigerated for up to 3 days.
To reheat:
In a medium non-stick skillet over medium heat, heat pizza, covered, until cheese is melted and crust is warm and toasty.
Nutrition
Calories: 551kcal | Carbohydrates: 51g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 1965mg | Potassium: 357mg | Fiber: 3g | Sugar: 9g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 311mg | Iron: 4mg
