Sausage and Cheese Pizza: Homemade Salami Pizza Recipe
My favorite pizza with sausage and cheese, plus tomato sauce and sun-dried tomatoes. I really love it, a true homemade pizza. Everybody knows what pizza is, and everybody has their own. For some it is a huge flatbread with a spoonful of topping, for others a huge pie with “everything that's in the fridge”, and for others a work of culinary art made by the rules of Italian pizzaiolos.
The universal pizza is a pizza with sausage and cheese. You can use any smoked sausage, though salami is better. But only a few people probably know what salami is. Salami (salame) in Italian is related to salsiccia, sausage. Simply put, it is an Italian dry-cured sausage with spices. It is easy to recognize by its whitish, mold-covered casing and the abundance of spices in the meat.
Salami is used for sandwiches, quick snacks and antipasto (what is served before the pasta), and you can simply eat it as it is, to calm your nerves. Salami is an essential ingredient in some kinds of Italian pizza. Sausage and cheese pizza is a very simple recipe. It is homemade pizza, so you can let your imagination run free as you cook.
It suddenly occurred to me that in making homemade pizza, whether a plain four-cheese pizza or a sausage and cheese pizza, the main ingredients of the recipe are imagination, desire and mood. The pizza dough always turns out as expected, and as for the topping, take whatever you like and deny yourself nothing.
Italian salami is a sausage made to the requirements of the EU certificate: pork sausage whose meat is flavored only with salt and black pepper, with a coarse grind (ideally cut by knife, “punta e' curtiell”).
And its spicy variety is pepperoni, salsiccia Napoletana piccante. Do not confuse it with the American version, made from chicken, pork and beef. Pepperoni is a popular ingredient of American pizza, and also of the Italian salami pizza (Pizza Diavola).
Pizza dough and sauce
Cold-Fermented Pizza DoughPizzeria-style cold-fermented pizza dough: mix it the day before, let it rest in the fridge 12–24 hours and stretch it into a thin base with a crispy crust.
The best Pizza Dough recipeWith this recipe you always get soft and chewy crust, that stretches nicely. Easy method of preparing ideal crust for a delicious pizza.
Quick Kefir Pizza DoughNo-yeast pizza dough made with kefir, flour and baking powder in 10 minutes. Soft and fluffy, it bakes into a homemade pizza in about half an hour.
Pizza Dough Without YeastQuick pizza dough without yeast: flour, water, olive oil and baking powder make a soft, fluffy base in 15 minutes. Tips on flour, kneading and baking time.
Homemade Tomato SauceHomemade tomato sauce from ripe fresh tomatoes, onion, garlic and herbs, slowly simmered until thick. Better than ketchup for pizza, pasta, meat and fish.Ingredients
34 cm pizza
- Pizza dough 400 g
- Salami or smoked sausage 50 g
- Sun-dried tomatoes 5-6
- Mixed herbs (chopped) 1 tbsp
- Green onions 1-2
- Olive oil 1 tbsp
- Parmesan (grated) 3 tbsp
- Mozzarella 150 g
- Olives 6-8
- Homemade tomato sauce 3 tbsp
- Oregano to taste
Step-by-step recipe
- Make the pizza dough in advance and let it rise.
- Once the dough has risen, knead it briefly and stretch it into a flatbread 5-7 mm thick. Place the dough on the pan, lightly greased with olive oil beforehand. Be sure to prick the dough with a fork in several places. Let the dough rise on the pan to the thickness you want. If you like thin, crispy pizza dough, you can add the topping right away. If you let the dough rest under a towel for a while, it will be fluffier and softer.
- Spread the dough with homemade tomato sauce, especially carefully around the edges, the rim. Scatter some chopped green onion, only the green part.
- Lay out thin slices of smoked sausage or salami. Any shop can slice sausage very thin if you just ask. Alternatively, you can buy sliced sausage packed in plastic, which is convenient. One more thing: do not put too much sausage on the pizza. 50 g of thinly sliced salami is just right for the topping.
- Grate fresh mozzarella over the salami. If the mozzarella balls are small, you can cut them in half and spread them evenly. You do not have to grate the mozzarella: it is enough to slice it very thin and cover the whole surface.
- Lay out the olives, halved lengthwise and pitted. Sprinkle the smoked sausage pizza with 2-3 pinches of dried oregano. Lay out the sun-dried tomatoes cut into large slices. The sun-dried tomatoes are optional, as this product is rather exotic for us. If you have no sun-dried tomatoes, you can add a few small cherry tomatoes. But do not slice fresh tomato into plates, as it will release a noticeable amount of liquid.
- Grate Parmesan over the topping on a fine grater, so the pizza is covered with a thin layer of cheese. Try to sprinkle more cheese on the edge, where there is less topping. Drizzle with olive oil.
- Put the pizza tray in an oven preheated to 200°C. The pizza bakes for 20 mins. Since every oven is different, check how done the dough is by lifting its edge. If the bottom of the dough is golden, the pizza is ready.
- The finished sausage and cheese pizza, sprinkled with a pinch of chopped herbs, looks very festive. Cut the pizza into 6-8 slices with a pizza wheel and serve at once for lunch.
- A simple sausage and cheese pizza takes just a few ingredients that you can buy in one shop, an easy yeast pizza dough, and imagination. Pizza should still be eaten hot, right away, and with your hands. I admit I never liked reheated pizza, or eating it from a plate with a knife and fork.
| Yield: | 34 cm pizza |
| Calories: | 250 kcal per 100 g |
| Prep time: | 1 h |
| Cooking time: | 30 mins |
| Ready in: | 1 h 30 mins |
| Category: | Pizza › Meat Pizza |
| Cuisine: | Italian cuisine |
| Rating: |
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4.4
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