When you think of classic pizza, pepperoni usually steals the spotlight. But if you haven’t tried salami yet, you’re missing out on a mouthful of flavor. It’s got crispy, curled-up edges and just the right amount of salty punch and that’s exactly what you want when pizza night rolls around.
Make our Homemade Pizza Dough and Homemade Pizza Sauce to use in this recipe!
Why Our Recipe
- Classic pizzeria-style salami pizza made easy at home.
- Crispy, curled salami slices on top of gooey, melty mozzarella.
- Simple ingredients, bold flavor, and ready in under 30 minutes.
Pizza is the perfect meal for any gathering, whether it’s a busy weeknight or a game day get-together. It’s easy, delicious, and always a crowd-pleaser. Try this recipe with our Easy Homemade Pizza Dough, or grab your favorite store-bought dough to keep it simple. With just a few ingredients and a hot oven, you can have this pizza on the table fast.
Ingredient Notes
- Pizza Dough: You can use homemade dough or pick up a fresh ball from the store, whatever fits your day. Just make sure it’s at room temperature before rolling it out so it’s easier to work with.
- Pizza Sauce: Any red pizza sauce will work here, whether store-bought or homemade. If you like a little kick, try using a spicy arrabbiata sauce.
- Mozzarella Cheese: We use a generous layer of mozzarella for that classic cheesy pull. Freshly shredded melts best, but pre-shredded works too.
- Salami: Go for about 20 to 24 thin slices. Standard deli salami, genoa, or spicy salami all work great. The edges get perfectly crisp as they bake, which adds amazing texture.
Salami Options
Salami comes in a variety of options, each with its own unique flavor profile and seasoning mix so you can try any kind of salami you like or even a combination of a few. Here is a few different options that would be perfect for pizza:
Genoa Salami: Originating from Italy, this salami is made from pork and is seasoned with garlic, red wine, and pepper. It’s known for its slightly sweet flavor and soft texture, making it great for pizzas.
Soppressata: Soppressata is coarsely ground pork with hot peppers or black peppercorns. It’s spicier than Genoa salami and has a robust flavor, perfect for those that want a little more kick.
Felino Salami: Known as the “king of salami,” Felino comes from the Italian town of Felino. It’s seasoned with a simple blend of salt, pepper, and garlic, and has a delicate, mild flavor.
Finocchiona: This Tuscan salami is flavored with fennel seeds, giving it a licorice-like taste that pairs well with wines and is delicious on pizza.
Baking Options
We’re big fans of using a perforated pizza pan or a pizza stone for the crispiest crust. Here’s the breakdown:
Perforated Pizza Pan: Our favorite tool for home pizza. It lets air circulate so the bottom gets nice and crisp.
Pizza Stone: If you’re going for that classic pizzeria-style crust, this is the way to do it. Just be sure to preheat it with your oven and use a pizza peel dusted with cornmeal to transfer your pizza.
Baking Sheet: Totally works, just go easy on the sauce to keep the crust from getting soggy.
Serving Suggestions
This pizza is delicious on its own, but if you’re looking to elevate the flavor even further, consider adding toppings like fresh peppers, onions, garlic, and a sprinkle of dried herbs. Serve it with a crisp Caesar Salad, and you’ve got the perfect meal for any busy weeknight.
Storage and Reheating Instructions
Refrigerate any leftover pizza in an airtight container or wrapped tightly in foil or plastic wrap. It’ll stay good for up to 5 days.
Reheat in the oven at 350°F until warmed through, about 10 minutes for a slice. This keeps the crust crisp and the cheese melty.
Reheat in a skillet over medium heat with a lid on top for a few minutes. This crisps the bottom while gently melting the cheese on top.
Reheat in the air fryer at 350°F for 3 to 4 minutes. It brings back that just-baked texture and gets the edges nice and crispy.
Microwave in 15-second increments if you’re short on time. Just know the crust will be softer.
