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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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian-American
Calories: 300
Ingredients Equipment Method Nutrition Notes

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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