Artisan Salami Pizza Recipe

by Chef Jason from 5280 Culinary

Pizza, is there anything better? We take the normal pepperoni pizza and give it a fun new artisan twist. If you enjoy the local charioteer movement, this pizza is for you. Tomatoes, Salami, cheese and herbs make this pizza rock solid.

 Artisan Salami Pizza Recipe

Yield: 1 Pizza

Prep time: 10 Minutes Prep

Total time: 1.5 Minute cook time

Ingredients

Measure                                  Ingredient                                                       

8-10 oz                                     Pizza Dough                                                

2 fl oz                                       Sauce, Pizza or Tomato                                          

½ cup                                      Cheese, Mozzarella/Parm Blend         

4 slices                                    Salami, dry, 2” slices

4 slices                                    Pepperoni, 2” slices                                                                   

2 slices                                    Salami, Genoa, 2” slices

2 Tbsp                                     Tomato, Roma, Sliced

1 Tbsp                                      Parsley, Italian                                                           

Prep Directions

For the pizza peel we use a 70/30 blend of flour and corn meal to help keep pizza from sticking and help it slide into the Uuni Wood Oven easier. We use about ½ Tbsp per pizza, onto the pizza peel.

Cooking Directions

  • Preheat your Uuni Wood Fired Oven to slate temp of 775-900 degrees
    • We recommend Apple, Maple or Cherry wood pellets for this pizza
  • When oven is preheated, we recommend a trickle of pellets into the burner to keep the temp on track while building the pizza
  • Building the pizza – this process should take 1-2 minutes max
    • Fast building will ensure the dough doesn’t get wet (from toppings) and stick
  • Allow the dough to soften at room temp for approx. 15 minutes from the fridge
  • Hand stretch the dough to a very thin dough and place onto the floured pizza peel
  • Top as follows:
    • Pizza Sauce or Tomato Sauce
    • ½ of the cheese mixture
    • Salami, Dry
    • Pepperoni
    • Salami, Genoa
    • Other ½ of the cheese mixture
    • Sliced Roma Tomatoes

 

  • Open the Uuni door and load the pizza onto the middle of the pizza stone, put the door back on
  • Trickle some pellets into the Uuni burner to keep the temp on track while cooking the pizza
  • After 20-30 seconds, open the door and slowly put the pizza peel under the pizza
  • Rotate the pizza 180 degrees and cook the other side of the pizza, approx. 30-40 seconds
  • Continue to cook the pizza to your desired doneness – Process should take 60-90 seconds
    • Close front door
  • Open the front door and remove from the oven onto the pizza peel
  • Slide onto your cutting board and cut into 4-6 slices
  • Garnish with the fresh chopped parsley

For more tips, go to Tips.acehardware.com

Published: 3/9/2020