I’d like to just take a second to acknowledge the fact that this is my 1,000th post. Wow! Do they make a card for that? I’d also like to say Happy St. Patrick’s Day.
I’ve been meaning to post this Salami and Peperoncini pizza recipe for a while now. I basically took my favorite sandwich, that my grandmother used to make for us, and turned it in to a pizza. So I would keep buying the ingredients, and then my family would eat them all up, in sandwich form, before I could try this out! The nerve. But I finally timed it just right so I could actually give it a try.
Haters gonna hate but I love Boboli. It is the perfect way to make making homemade pizzas even easier. I love that it never gets soggy. I love the flavor and I love that it lets me be sort of lazy. And I also love that it is a little breadier than others which I think works perfect in this case since this is based on a sandwich anyway. The only real prep work I had to do for this was cut the onion which is optional anyway.
I looked around online trying to find a garlic-buttery sauce to make for the base. But then I saw the garlic and herb flavor Saute Express when I was at the store and decided to give that a shot. It worked perfectly. (This is not in any way sponsored. I just think this was a great addition to the pizza. It is also the only way I have ever used this product so I can’t vouch for how it works the way it was intended).
I just melted the garlic and herb butter and spread it on the crust.
And then I layered on the ingredients. I used an Italian cheese mix that included provolone (which is what the sandwiches are usually made with). The peperoncinis were pre-sliced, I just drained them a second on a paper towel. And then I added the sliced red onion to half the pizza so I could try it with and without. The onions are the one ingredient that I would sometimes leave off my sandwich and sometimes leave on. On this particular day I was pretty indifferent to them. But I tell you what, I ate that whole pizza. On a side note I think I have a minor food allergy to onions. Self diagnosed of course. But if I have a minor headache and then eat onions it never goes away no matter what I take. And sometimes I think they give me a headache. WTF onions?
Would you ever try this? Or are you a pizza purist? I am totally in to nontraditional pizzas but the rest of my family…not so much. In the future I should probably make this on the individual sized crusts so I don’t end up in a carb coma.
This is good. Real good. I will be making this again.
FYI, this recipe is super vague.
Ingredients
- One pizza crust (I used Boboli but can be homemade or another brand of pre-made crust)
- One cube Garlic and Herb flavored Saute Express (or homemade garlic butter sauce - find your own dang recipe...)
- Package of sliced Salami (I use the prepackaged kind but your deli counter will also have some)
- Up to 2 cups of shredded Italian cheese mix with provolone (the mix usually also includes mozzarella, and asiago plus one or two others)
- Sliced peperoncinis (Found by the pickles - the ones I use are by Mezzetta and say "Deli-Sliced Golden Greek Peperoncini
- Red onion, thinly sliced.
Instructions
- Preheat oven to 400 ish degrees (as per instructions on your pizza crust. If you are making a homemade crust I might par bake it before putting on the toppings.)
- Melt one cube of Garlic and Herb flavored Saute Express.
- Brush or spoon garlic butter on to pizza crust.
- Top with Italian cheese mix (up to 2 cups - your preference)
- Top with salami slices, sliced peperoncini and red onion if you are using.
- Bake until melty and golden in spots.
