Pizza Salame

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This Pizza Salame is perhaps my favorite pizza! I love the saltiness and slight tang of the classic Italian Dry. The sea salt, black pepper, garlic, and white wine seasonings give it a delightful flavor!

Pizza Salame

It’s important to mention there are many, many types of salami. I prefer Italian Dry Salame, as it is not spicy. You can also buy it in perfectly paper-thin slices, which crisp up nicely in the oven. I also love the Gallo Brand because they make a consistently good product and offer a light salame with 55% less fat.

Gallo Salame

I think you’ll enjoy this recipe as much as I do, and it is an all-around crowd favorite because it gives the saltiness of cured meat without the spiciness of some other meat toppings. When in a mixed crowd, it finds a balance that will please everyone!

Salami Pizza vs. Salame Pizza?

What is the difference between Salami and Salame? Salami is simply the plural of salame. You may have also heard of salumi, which refers to ALL Italian meats cooked, preserved, or cured. Salami/Salame are a specific type of salumi, as are meats such as Prosciutto, Bresaola, and Panchetta. Even pepperoni!

Ingredients You’ll Need for this Pizza Salame Recipe

Pizza Salame ingredients
  • One 12 oz. dough ball, store-bought or homemade. I used our Red Whole Wheat Pizza Dough Recipe
  • 10 slices of your favorite salami;
    • I like to cut it into 4ths for more even topping distribution later (optional)
  • Any other toppings you desire (optional)
  • ½ cup (about 2.5 oz) of your favorite pizza sauce
  • ¾ cup cheese of your choice (about 3 oz)
  • 1 teaspoon of olive oil

How to Make Pizza Salame

Preheat your oven according to your dough directions. I used our Red Whole Wheat Pizza Dough Recipe but you can choose a variety of dough recipes or buy pre-made dough off the shelf.

I like to cut my salami in quarters so that I can fill every nook and cranny of pizza dough when it comes to topping. This is an optional step and up to your preference.

Salame cut into quarters on the pizza

If you are cooking your pizza in your regular oven, you will want to cover a 12″ pizza pan with olive oil, or alternatively, you can use a circle of parchment paper.

Roll out your pizza crust or prepare your store-bought crust according to label instructions. Most store-bought refrigerated doughs need about 20 minutes to warm up to room temperature before rolling out, so if using that type of dough, keep that in mind when planning.

Once your pan and dough ball are ready, place your dough on the pizza pan and top it with your sauce, salami, any other toppings you want, and cheese.

Bake according to your dough directions, and when done, let rest for 5 minutes before cutting into your magnificent and satisfying Pizza Salame! Resist the temptation to dig in right away! Allowing it to cool a little bit helps the cheese set and reduces the chance you’ll get dreaded a roof-of-the-mouth burn.

Substitutions and Variations for Pizza Salame

You can use a spicy salame or mix different types of salame together. Salame also works well with vegetables, like tomato, green bell peppers, and/or mushrooms. You can also use fresh mozzarella.

And you can also try this using another pizza dough, such as Neapolitan.

Alternatives might include tomato, fresh mozzarella, or another dough.
Variations might include tomato, fresh mozzarella, or another dough.

Additional Tips for Making Pizza Salame

  • It’s easy to over-sauce a pizza because pizza sauce is so savory and delicious! But take care not to over-sauce and make a floppy slice.
  • I like cutting my salame into fourths. I find it is easier to create an even layer of salame this way. This is optional.
  • I like using a silicone mat to press my pizza dough out if it is going on a pan. It’s hard for things to stick to it, yet easy to clean. I like this one because it outlines the circumference of the pizza.
  • A pizza stone will give you a crunchier crust. No peel? No worries! For tips on how to get your pizza on a stone without a peel, check out this article!

How To Store Pizza Salame

Let the pizza cool before placing it in a container, but put it in the fridge within two hours. There are specific pizza storage containers, but you can use any container that will fit the pizza. I like to “double wrap” to maintain freshness. I wrap it in tin foil or place it in a plastic bag. Then I put that inside my container. Store in the fridge and eat it within 4 days. You can also place it in the freezer for up to 60 days.

How to Reheat Pizza Salame

If the pizza is from the fridge, Preheat the oven to 350 degrees. Once it reaches temp, place it on a pan or the pizza stone for 15 minutes. Alternatively, you can heat the slices in a skillet on the stovetop – no need to preheat the pan! Place the skillet on the stovetop over medium heat, place the pizza in, and let heat for 6-8 minutes.

Pizza Salame

Pizza Salame Recipe

Heather Mitchell Manheim
This pizza recipe with salame is one of my favorites!
No ratings yet
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 149 kcal

Equipment

  • Pizza Peel or Pan (Can also use a cookie sheet)
  • Pizza Stone Optional
  • Pizza Cutter

Ingredients
  

  • 1x 12" Pizza Dough Make your own or use a store-bought dough.
  • .5 cups Pizza Sauce You can make your own sauce or use a store-bought sauce.
  • 2 ounces Salame Optionally cut into quarters. Use more or less depending on how heavy you like the distribution to be.
  • 4 ounces Your preferred pizza cheese (Equals 1 cup) I enjoy a mixed Italian blend.
  • 1 tablespoon All-purpose flour for rolling out the dough.
  • 1 teaspoon Olive oil to oil your pan.

Instructions
 

  • Preheat oven to 450 degrees.
  • Prepare your pizza dough. While you can use most freshly made doughs about 10 minutes after making it, most store-bought pizza doughs must be out of the fridge for at least 30 minutes to warm up to room temperature. Check your specific instructions if you're using store-bought.
  • Some people roll out the dough with a rolling pin, and some like flattening it into a disc shape with their hands. I say you stick to what method you are most comfortable with. Use some flour to keep it from sticking to your hands, the counter, or your rolling pin.
  • If you use a pizza pan in the oven, most are non-stick, but adding a thin coat of olive oil which helps prevent any sticking and promotes even browning on the bottom of your pizza.
  • Place the dough on the peel or pan.
    Once your dough is on the peel/pan, you may need to straighten the edges with your fingers.
  • Take a spoon and apply the sauce a spoonful at a time. Take the back of the spoon and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Many people like using a "bullseye" pattern, swirling the sauce from the center out. Start with less sauce and add more as needed. It is easier to add more than take it away.
  • Once you're happy with your sauce distribution, add a thin layer of turkey pepperoni.
  • Sprinkle your cheese of choice evenly over the top.
  • Bake for 20 minutes or until golden brown.

Nutrition

Calories: 149kcalCarbohydrates: 5gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 464mgPotassium: 157mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 2mgCalcium: 65mgIron: 1mg
Keyword pizza, Salame, salami, salume
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Pizza Salame

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