Pizza with salami

I have not found the traditional version of the recipe for pizza “diabola”; even among the Italian classics there is no agreement. Everyone agrees on one thing - pizza with diabola salami must be made with yeast dough, with mozzarella, tomatoes, pepperoni or salami, and the best olive oil. As for the rest, as they told me sentitevi liberi, which apparently means “don’t be shy.”

They say that the prototype of pizza was still among the old Greeks and was called “πλακουντος” - placenta, thin baked bread. Fragrant herbs, olives, onions and garlic in combination with olive oil were laid out on such bread. In the modern world, the composition of pizza is usually much more complex.

For example, a pizza with sausage and cheese usually contains up to 10 ingredients in addition to the sausage. And the sausage itself may actually not matter what it is. Sausages in the inside of a pizza are, perhaps, a field for the culinary imagination and can be used as desired and according to the situation. Smoked sausage is simply replaced with boiled sausage or chicken - pizza with smoked chicken, or fried chicken.

The Greeks believed that the Gods of Olympus sent bread to people. And bread was often dedicated to the Gods. The most ancient warriors baked thin bread on their own shields, richly decorating it with various available delicacies. The Romans, famous lovers of eating abundantly and deliciously, as well as combining various products, even in ancient times, returning from one of their countless campaigns of conquest, brought from Palestine a dish called “pisea”. Picea is unleavened bread with vegetables, herbs and seasonings laid out on it.

But in Italy there is a different worldview. The old Roman (Italian) bread flatbread "focaccia" - focaccia or focaccia with cheese, very similar to pizza, farmer's food. Literally translated as flatbread.

And only a couple of centuries ago, Neapolitan masters began to prepare food for the poor - pizza. This is usually a flatbread of dough, sprinkled with oregano and basil, with tomatoes, olive oil, and the main food products of the local market - fish, meat, vegetables, etc. You need to realize that pizza with salami, like no matter what homemade pizza , is almost entirely determined by the characteristics of the local market and, not least, the season.

Ingredients for pizza with salami

Pizza dough 400 g
Salami 100 g
Hot pepper 1-2 pcs
Greenish basil 4-5 sprigs
Cherry tomatoes 6-8 pcs
Dark olives 8-10 pcs
Parmesan 2 tbsp. l.
Mozzarella 100 g
Tomato sauce 3-4 tbsp. l.
Olive oil, oregano to taste

How to make pizza with salami

Pizza with salami, like any other pizza, begins with the most basic part - making the pizza dough. Yeast pizza dough is easy to prepare, just follow the proportions and take your time. After the dough has risen, simply knead it and stretch it on the pizza pan. If you want your pizza with salami to have a thin and crispy dough, you can add the filling right away. You can cover the dough on the form with a napkin and let it sit for half an hour, then the dough will become soft and fluffy.

Prepare the pizza dough and place it on the pan

Ingredients for the pizza interior

Brush the dough with tomato sauce

Arrange basil, salami and sprinkle with oregano

Arrange cherry tomato halves and olives

Arrange hot pepper strips and sprinkle with Parmesan

Bake the pizza until done, garnish with basil and cut into pieces

Pizza with salami - delicious pizza with a special taste

Watch my video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

Homemade salami pizza

Nutritional value per 100 g

Description of the dish

Welcome to my delicious blog, dear friends!

Ingredients

Pizza dough - 300 g (butter yeast)
Salami sausage – 60 g
Mozzarella cheese - 100 g

Tomato-honey pizza sauce with garlic

Description of manufacture

Step 1

First, you need to create it yourself or purchase pizza dough. On my website there are a huge number of options for making a flour base for this dish, you can see a very good one here.

Peel the garlic and remove the film from the salami.

Set the oven to warm up to 180 C.

Roll out the dough into a circle with a diameter of 28 cm and a width of about 3 mm, making small sides along the edge. I just put the lid of the frying pan on top and ran a knife around its circumference, the edge came out by itself.

Advice from the blog “Pro Vkusnyashki”: to prevent the flour base from losing its shape when moving it to a baking sheet, roll it out on a sheet of parchment on which you will later bake the product.

Prick the dough all over the surface with a fork so that it bakes moderately, without bubbles or empty cavities.

Now let's prepare the spicy tomato sauce for pizza.

We pass the garlic through a press and mix it with the rest of the ingredients of this component of the dish.

Moderately distribute the sauce over the entire surface of the flour base, not counting the sides; it is better to grease them with vegetable oil, so they will be the most rosy and pretty.

Making the pizza filling

Grate the cheese on a large grater.

Sprinkle cheese on top of the pizza sauce.

Cut the sausage into thin slices and distribute over the entire surface of our dish.

Baking salami pizza

We bring our deliciousness to readiness in an oven preheated to 180 C for 15-20 minutes, the dough should become golden brown.

Salami pizza, recipe with photos step by step

Indescribably delicious salami pizza with tomatoes and mozzarella

Pizza with salami and mozzarella is similar to the traditional Italian pizza Margherita, but, apart from everything else, they add sausage and a few mushrooms.
If you would like to make traditional Italian pizza Margherita with tomatoes and mozzarella, see the recipe here. The taste of Italian Salami pizza differs from Margherita due to additional components. This dish is for those who find pizza without meat boring. Salami gives the pizza a smoky, sausage-like flavor and makes the flavor richer. And the freshest champignons on pizza are almost always a must (except, perhaps, for fruit variants). They profitably emphasize and complement the taste of the main ingredient. Another good thing about this pizza is that you don’t actually need to prepare the filling for it (boil, fry, marinate). Cut everything into thin slices and place on a pastry crust greased with sauce. The history of pizza goes back to the formation of Italy. Previously, it was prepared only in rich houses. This was not done by ordinary cooks, but by specially prepared and trained pizzaiolos. No one wanted to share the secrets of making pizza, much less give away their knowledge and experience, because the recipes were passed down from generation to generation only by men. But you and I live here and at the moment in the age of information and technology. And in order to enjoy the most delicious pizza, you don’t have to go to Italy. Real Italian pizza can simply be prepared at home.

Production time is 30 minutes, not including kneading the dough. Quantity: 3 huge pizzas.

Ingredients:

1 tbsp. warm water at a temperature of about 40 degrees;
1 tbsp. Sahara;
3 tsp dry instant yeast;
2 tbsp. olive oil;
1 tsp salt;
3 tbsp. flour.

0.5 kg of tomatoes in their juice;
1 tbsp. extra virgin olive oil;
0.5 tsp oregano;
0.5 tsp dried basil;
a pinch of salt;
a pinch of sugar;
3 cloves of garlic.

500 g “salami”;
600 g mozzarella;
300 g of new champignons;
a few sprigs of greenish basil.

Step-by-step recipe for salami pizza with tomatoes and mozzarella

1. Just like when making Margherita pizza according to a traditional recipe, let's start by kneading the dough. To do this, mix yeast, water and sugar and set everything aside in a warm space for 20-30 minutes. A beautiful yeast cap should rise on the dough.

2. Add 3 cups of flour to the risen dough.

3. Knead the dough with a spoon until it becomes thick and homogeneous. The dough will gradually begin to lag behind the walls of the dish and collect on the spoon.

4. Add a little vegetable oil. Olive oil is ideal, but refined sunflower oil can also be added.

5. Now knead the dough with your hands. Soon it will begin to lag behind the walls of the bowl. When the dough becomes soft and pliable, roll it into a ball. Cover the bowl with the dough with cling film or a damp towel and leave in a warm place for 1 hour until the dough rises.

6. The Italian salami pizza recipe calls for a special tomato sauce. It is prepared from ripe fleshy tomatoes, or from tomatoes in their juice with the addition of spices, olive oil and garlic. The sauce is prepared according to this recipe in almost all pizzerias. We will prepare it while the dough is rising. Take canned tomatoes in their juice and remove their skins. Place in a saucepan and mash the pulp using a potato masher.

7. Add spices, salt, sugar, garlic and butter to the tomato puree.

8. Place the sauce on the stove and simmer over low heat. Beat it with a blender until everything turns into a homogeneous thick mass. Set aside and let the sauce cool. If desired, you can rub the tomato mass through a sieve.

9. Cut the mushrooms into thin slices. For pizza, it is better to choose large champignons; they are the most fragrant and easier to cut.

10. Cut the salami sausage into half rings.

11. Cut the mozzarella into slices.

12. By this time the dough should have risen perfectly.

13. Place it on the table. Let's separate the required amount from the total mass and knead this piece again.

14. Lightly roll out the dough in a circle on a floured work surface.

15. Using a rolling pin, carefully transfer the dough onto a floured baking sheet. Roll out some more on a baking sheet using a small rolling pin. The circle should turn out nice and even.

16. Thickly coat the dough with the prepared and cooled sauce.

17. Place chopped salami on top of the sauce.

18. Place the mushrooms.

19. Use basil to fill the empty spaces where the sausage did not go. We use only the leaves, the trunks are not useful to us. Fill the voids with tomatoes cut into rings.

20. Distribute mozzarella over pizza. The pieces should cover the entire area of the dough.

21. Bake salami pizza with mushrooms and tomatoes at the highest temperature until golden brown. At a temperature of 200 degrees, pizza is ready in 20 minutes, at 230 degrees - in 15 minutes.

Indescribably delicious salami pizza with tomatoes and mozzarella is ready! Serve it to the table on a large platter or on a wooden stand and try it quickly while the pizza is hot and the viscous mozzarella is pouring over it. You can decorate everything with fresh basil leaves. Bon appetit!

Using prepared yeast dough, you can make pizza with either thin or thick dough. The only difference is the thickness of its rolling.

Pizza with salami

To make a good pizza, you need to follow several rules. The main thing is a savory base. It must be narrow. It is not allowed to overload the pizza with entrails, making the filling high. And one more tip - prepare the dough not for one (for one pizza you will need from 300 to 400 grams of dough), but for 2, 3 or 4 servings at once, divide into bags and put in the freezer. And when you have the desire to amuse yourself and your loved ones with pizza, take out the dough, defrost it and put the filling to taste on the dough, put it in the oven for 15 minutes and enjoy! I prepared the filling with salami, tomatoes and cheese! The narrow base of the pizza and the delicious interior will not leave anyone indifferent.

Ingredients

Manufacturing stages

To make the dough we need flour, salt, water, olive oil and yeast.

Combine warm (but not hot) water with olive oil and place it in the bread maker bucket.

Then add flour, salt and yeast. Turn on the yeast dough kneading mode (in my bread machine the dough is kneaded in 1 hour 50 minutes).

Place the dough from the bread machine into a fermentation container. Cover the top with a plastic bag.

When the dough has doubled in size, it is ready. Punch it down and place it on the work surface.

For those who don’t have a bread machine, I’ll write how to make the dough by hand.

Sift flour into a deep bowl, sprinkle with salt and sprinkle dry yeast on top. Make a depression in the center. Pour warm (not hot) water mixed with olive oil into the well. Insert the spoon into the recess and begin to move the spoon in a circle, combining the flour with water. The flour from the edges will evenly combine with water. You will end up with a sloppy lump of dough. Lightly knead it in a bowl, then put it on the table and start kneading vigorously. Try to add not enough flour. The dough should be very soft and tender. My grandmother said that yeast dough should be like an earlobe - tender and soft. Grease the container in which the dough will ferment with vegetable oil and transfer the dough into it. It should be larger in size, taking into account that the dough will increase by 2 or 2.5 times. Cover the top with cling film. Place in a warm space. I put it in the locker. After about an hour - an hour and 10 minutes, the dough will double in volume. Place it on the table, knead it (let the air out of it).

Grease a baking tray with oil.

It is better to stretch the finished dough with your hands according to the shape of the baking sheet. The thickness is no more than 0.5 cm. Leave the dough for 15-20 minutes so that it grows a little.

Dilute tomato paste with water (1 to 1). Grease the dough with diluted tomato paste.

Grate the cheese on a large grater. Sprinkle pizza with tomato paste and half the cheese. Set aside the second half of the cheese.

Place sausage slices on the cheese.

Place slices of mushrooms and pieces of pepper between the sausage circles.

Place tomato halves between the mushrooms. Sprinkle with pizza spices and the other half of the cheese. You can lightly sprinkle oregano instead of spices.

Preheat the oven to 220 degrees. Bake the pizza with salami for 15 minutes. Be guided by your own oven. For my friends, at 220 degrees it bakes in 10 minutes.

Cut it into pieces and treat your family and friends with an appetizing, savory pizza with salami.

Bon appetit!