Salami Pizza (Cheesy • Crispy Edges)

Pizzeria-style at home in ~20 minutes, stretchy cheese, cupped salami, and a photo-ready pizza aesthetic for weeknight “pizza time.”

One hot stone and a handful of slices turn simple dough into a glossy, cheese-pull pie that looks as good as it tastes.

Side-angle Cheesy Salami Pizza slice with cupped salami, crispy edges, cheese pull—photo-ready Pizza Pic, Pizzas Aesthetic.

Why You’ll Love It

  • Cheesy pull, crisp rim: Low-moisture mozz + hot stone = Cheesy Pizza vibes without grease.
  • Fast pizza night: Uses market dough; bake time under 10 minutes = real Pizza Time.
  • Photogenic: Cup-and-char salami and basil finish deliver that Pizzas Aesthetic your audience saves.
  • Custom spice: Chili oil or hot honey for a “Special Pizza” twist.
  • Flexible heat: Stone/steel, cast-iron, or air fryer—no fancy oven.

Ingredients (notes only)

  • Pizza dough (1 lb), room temp – store-bought or your favorite.
  • Crushed tomatoes or pizza sauce (½ cup) – lightly seasoned; thin layer prevents sog.
  • Low-moisture mozzarella (6–8 oz) – shred yourself for best melt.
  • Provolone (2 oz, optional) – adds pizzeria stretch.
  • Salami (3–4 oz, sliced) – Genoa or soppressata; pat dry so it cups and crisps.
  • Olive oil + grated Parmesan – edge gloss and salty finish.
  • Dried oregano, red pepper flakes, basil – classic finish; hot honey optional.
  • Semolina or cornmeal – for easy launch from peel.

Step-by-Step Instructions

  1. Preheat: Stone or steel on middle rack at 500–550°F (260–290°C) for 45–60 min; or use an inverted sheet at 500°F.
  2. Stretch: On floured board, press dough to 12 in (30 cm), thicker rim. Don’t pop large edge bubbles.
  3. Sauce: Brush rim with 1 tsp oil. Spread thin ½ cup sauce, leaving ¾ in border.
  4. Cheese: Add mozzarella, then provolone; light pinch of oregano.
  5. Top: Arrange salami slightly overlapping so edges cup; sprinkle 1 Tbsp Parm.
  6. Bake: Launch and bake 6–8 min until cheese is bubbling and salami edges char. For extra color, broil 30–60 sec.
  7. Finish: Rest 2 min, add basil, drizzle chili oil or hot honey if using. Slice.
  8. Re-crisp leftover slices: 375°F oven or covered skillet 3–5 min (crust down).

Food-safety note: Salami is ready-to-eat. If substituting raw sausage, cook to 160°F / 71°C before topping.

Pro Tips

  • Stone screaming hot: The longer the preheat, the better the oven spring.
  • Paper-towel salami: Removes moisture so the slices “cup and char.”
  • Cheese order matters: Mozzarella first, then salami, then Parm = browned spots, not puddles.
  • Don’t oversauce: 2–3 Tbsp more sauce is all it takes to soften the middle.
  • Launch insurance: Dust peel with semolina; do a quick shimmy before opening the oven.

Variations

  • Spicy Soppressata + Hot Honey (sweet heat; great for Special Pizza).
  • White Pie: Ricotta dollops, garlic oil, mozz + salami (no red sauce).
  • Cast-Iron Tavern Pie: Thinner, crackly edges.
  • Extra-Cheesy: Add provolone and a final mozz sprinkle for Cheesy Pizza intent.
  • Photo-Forward: Whole basil leaves + chili oil swirl for Pizza Images Pictures appeal.

How to Serve

  • With a simple arugula salad and lemon; ranch or chili-garlic oil for dipping.
  • Slice into squares for game night platters; add a second pie for variety.

Make Ahead & Storage

  • Par-bake crust: 500°F 3–4 min with only sauce; cool, wrap, refrigerate 24 h.
  • Fridge: Slices up to 3 days.
  • Freeze: Wrapped slices up to 2 months; reheat 425°F 8–10 min from frozen.

FAQs

Best salami for pizza? Thin soppressata or Genoa; look for natural casing to help cupping.
Why is my center soggy? Too much sauce/cheese or a cool stone; keep toppings light and preheat fully.
Can I use pre-shredded cheese? Yes, but it melts less evenly—shred blocks for best stretch.
No stone? Use a preheated inverted sheet pan or a cast-iron skillet.

Simple Nutrition Table (estimate per 1 of 8 slices)

Calories ~300 | Fat 14g | Carbs 30g | Protein 14g | Sodium varies
Nutrition is an estimate; depends on brands and thickness.

Sarah

Salami Pizza (Cheesy • Crispy Edges)

Cheesy, pizzeria-style salami pizza with cupped crispy edges, melty mozzarella, and a golden crust. Baked on a blazing-hot stone or steel for maximum flavor — cast-iron and air-fryer options included.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian-American
Calories: 300

Ingredients

  • 1 lb pizza dough, room temp
  • ½ cup simple pizza sauce or crushed tomatoes
  • 6–8 oz low-moisture mozzarella, shredded
  • 2 oz provolone, shredded (optional)
  • 3–4 oz salami slices (Genoa or soppressata), patted dry
  • 1 Tbsp olive oil, divided
  • 2 Tbsp grated Parmesan
  • ½ tsp dried oregano
  • red pepper flakes, to taste
  • fresh basil, for garnish (optional)
  • hot honey or chili oil, for drizzling (optional)
  • semolina or cornmeal, for pizza peel

Equipment

  • Pizza stone or steel
  • Pizza Peel
  • oven broiler
  • Pizza Cutter
  • Baking sheet (optional, inverted)
  • Cast-iron skillet (optional method)

Method

  • Preheat pizza stone or steel in the oven at 500–550°F for 45–60 minutes. If using an inverted baking sheet, preheat to 500°F.
  • Stretch the dough to 12 inches on a floured surface. Brush the rim with 1 tsp olive oil.
  • Spread pizza sauce evenly over the surface. Add shredded mozzarella and provolone (if using).
  • Top with salami slices, then sprinkle with oregano and Parmesan.
  • Transfer to the hot stone and bake 6–8 minutes until cheese bubbles and salami edges are crispy. Broil 30–60 seconds if needed for color.
  • Let rest for 2 minutes. Garnish with fresh basil and drizzle hot honey or chili oil if desired. Slice and serve.

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 14gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 620mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Grease Control: Pat salami dry and use low-moisture cheese.
Hotter = Better: Use the highest oven temp possible (up to 550°F).
Sausage Swap: Pre-cook sausage to 160°F / 71°C before topping.
Equipment: Pizza stone/steel, or use a cast-iron skillet or air fryer as alternatives.
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