Skip to main content
LoginSign Up
Pizza with Salami and Smoked Mozzarella

Pizza with Salami and Smoked Mozzarella

This focaccia-like salami pizza, inspired by Sicily and Rome’s pizza al taglio, comes together easily on a weeknight with store-bought dough and a sheet pan.

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

When developing this recipe, we had in mind focaccia-like Sicilian pizza and Roman pizza al taglio, both baked as large rectangular pies. Made with store-bought dough, this sheet-pan pizza is great for a weeknight, as it doesn’t require dividing and shaping and can be baked in a single batch without a pizza stone. We top the dough with crushed tomatoes, cheese, salami and fresh sage. Feel free to substitute scamorza cheese or regular (not fresh) mozzarella for the smoked mozzarella, and pepperoni for the genoa salami.

Tip

Don’t forget to bring the dough to room temperature before beginning the recipe. Cold dough is resistant to stretching and also bakes up with a denser crumb. Depending on the temperature of your kitchen, give the dough 30 to 60 minutes to lose its chill. Be sure to oil the baking sheet as directed, first with cooking spray, then with olive oil. The oil may seem like an excessive amount, but it adds flavor to the bottom crust and helps it crisp.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 28

    ounce can whole peeled tomatoes, drained and crushed by hand

  • Kosher salt

  • 1½

    pounds store-bought refrigerated pizza dough, room temperature

  • 6

    ounces smoked mozzarella cheese, broken into small pieces by hand or shredded (1½ cups)

  • 2

    ounces thinly sliced genoa salami (10 to 12 slices)

  • 10-12

    fresh sage leaves

Step 1

Heat the oven to 500°F with a rack in the lower-middle position. Mist a rimmed baking sheet with cooking spray, then brush with the oil. In a medium bowl, stir together the tomatoes and ½ teaspoon salt.

Step 2

Set the dough in the center of the prepared baking sheet, then press and stretch it until it covers the pan and is of an even thickness.

Press from the center outward and lift and stretch the edges as needed; it’s fine if the dough doesn’t completely fill the corners.

If the dough is resistant or shrinks after stretching, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it 2 or 3 rests.

Step 3

When the dough fills the baking sheet, distribute the tomatoes evenly over the dough, leaving a narrow border around the edge, then sprinkle with the cheese.

Arrange the salami in a single layer and top with the sage leaves. Bake until the edges of the crust are well browned and the cheese is melted and begins to brown, about 15 minutes.

Step 4

Remove from the oven and slide the flatbread out of the baking sheet and onto a wire rack. Cool for 5 minutes, then cut into pieces. Serve drizzled with additional oil.

Featured in