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Pizza with salami and tomatoes

Author
Cookinero 9 Mar 2025
5100
Pizza with salami and tomatoes

Pizza is a truly legendary dish. There are many stories associated with it, it has a whole museum and even perfume with the aroma of cheese, tomato and oregano. Our "composition" will have a slightly different composition, but it also has an insanely appetizing smell. Homemade pizza with sausage, tomatoes and cheese will be fluffier and more satisfying than the classic Italian one.

How to cook Pizza with salami and tomatoes

Step 1

Pizza with salami and tomatoes

To prepare the dough, first dissolve the yeast in warm water and leave it for 10 minutes. Add vegetable oil to it.

Step 2

Pizza with salami and tomatoes

Add flour to the resulting mixture, then salt and sugar. Mix the dough thoroughly into a homogeneous mass and leave in a warm place for 20-30 minutes.

Step 3

Prepare the pizza filling: grate the Parmesan cheese on a fine grater and the mozzarella on a coarse grater. Cut the salami and tomatoes into rings.

Step 4

Pizza with salami and tomatoes

Form the resulting dough into a disk with a diameter of 25-30 cm, place it on a baking sheet and grease with tomato sauce or paste. Put tomatoes, salami on the dough and pour olive oil. Sprinkle the filling with cheeses. Put the pizza in the oven for 15 minutes.

Step 5

Pizza with salami and tomatoes

Cut the prepared pizza into slices and serve.

Pizza with salami and tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use active dry yeast instead of instant yeast, but it may need to be activated in warm water with a pinch of sugar for 5-10 minutes before adding other ingredients.
For a vegetarian option, replace salami with grilled vegetables like bell peppers, zucchini, or mushrooms for a flavorful twist.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best texture.
Yes, substitute the regular flour with a gluten-free flour blend and ensure other ingredients (like sauces) are gluten-free certified.
For a crispy crust, reheat pizza in a preheated oven at 375°F (190°C) for 5-10 minutes or use a skillet on medium heat with a lid.
Yes, wrap the dough tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight before using.
Try provolone, cheddar, or Gouda as alternatives. For a richer flavor, Asiago or Pecorino Romano work well too.
Use a cauliflower crust or a thin whole-wheat crust, and reduce high-carb toppings like tomatoes while adding extra protein or veggies.
A light arugula salad, garlic knots, or roasted vegetables complement the pizza nicely. A cold beverage like iced tea also works well.
Yes, refrigerate the dough for up to 24 hours for better flavor development. Let it come to room temperature before shaping.

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