Tomato-Salami Pizza
Homemade pizza is a great way to kick off the weekend. This is my go-to recipe; I like to keep things simple. With too many toppings, the pizza just gets soggy. Use top-notch ingredients—such as artisan salami and heirloom tomatoes—because their flavors are going to be front and center. Green, yellow, striped, or red heirloom tomatoes will add vibrant color. I am providing you with a recipe for my homemade dough, but feel free to use purchased pizza dough. If you don’t have a pizza stone and baking paddle, stretch out the dough on oiled baking sheets, then add the topping and bake the pizzas on the baking sheets in the lower part of the oven.
Homemade pizza is a great way to kick off the weekend. This is my go-to recipe; I like to keep things simple. With too many toppings, the pizza just gets soggy. Use top-notch ingredients—such as artisan salami and heirloom tomatoes—because their flavors are going to be front and center. Green, yellow, striped, or red heirloom tomatoes will add vibrant color. I am providing you with a recipe for my homemade dough, but feel free to use purchased pizza dough. If you don’t have a pizza stone and baking paddle, stretch out the dough on oiled baking sheets, then add the topping and bake the pizzas on the baking sheets in the lower part of the oven.
Ingredients
Kosher salt and freshly ground black pepper
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
These pizza are best eaten as soon as they are made.
Make-Ahead:
Stretch out 1 dough ball with floured hands, or roll it out on a floured work surface, until it is about 12 inches in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.
Working quickly, drizzle and rub 2 tablespoons of the olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the olive oil. Arrange half of the salami and tomato slices in a single layer, over- lapping slightly, on the dough, leaving a 1-inch-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper.
Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board. Repeat to make a second pizza.
Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.
Stretch out 1 dough ball with floured hands, or roll it out on a floured work surface, until it is about 30cm in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.
Working quickly, drizzle and rub 2 tablespoons of the extra-virgin olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the remaining extra-virgin olive oil. Arrange half of the salami and tomato slices in a single layer, overlapping slightly, on the dough, leaving a 2.5cm-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper.
Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board. Repeat to make a second pizza.
Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.
