I basically took my favorite sandwich, that my grandmother used to make for us, and turned it in to a pizza. Because pizza is the best food ever invented (aside from nachos) and I really do try to figure out how to make everything I like in to a pizza. She would make the sandwiches in the afternoon and then bake them around dinner time until they were melty, and salty and wonderful. My husband has the nerve to not like hot sandwiches so I make these mainly for myself and my youngest son. But when you turn it in to a pizza, everyone loves it! I heart this salami and pepperoncini pizza!
Haters gonna hate but I love Boboli. It’s perfect for making homemade pizzas even easier. I love that it never gets soggy. I love the flavor of the crust 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 best 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). And I always like to cut down on extra steps so being able to use this flavored butter, instead of making a sauce, is awesome. 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 pepperoncinis were pre-sliced, so I just drained them quickly on a paper towel. 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 salami and pepperoncini 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 I have a lot of headaches) and then eat onions, the headache 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 salami and pepperoncini pizza is good. Real good. I will be making this again. It’s a great weeknight meal idea, but a departure from your standard pizza order. This is one of those recipes that is great for having your family decide what they do and don’t want to add-on to the recipe. And you might find that you like the herb butter sauce so much that you come up with your own pizza recipe. Be sure to share it if you do!!
Salami and Pepperoncini Pizza
This easy Salami and Pepperoncini Pizza recipe is a takeoff of my favorite sandwich that my grandmother used to make for me. It's full of flavor and makes an easy weeknight dinner recipe for the family!
- 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 pepperoncinis Found by the pickles - the ones I use are by Mezzetta and say "Deli-Sliced Golden Greek Peperoncini - they use one "p" in their spelling. whose right?!
- Red onion thinly sliced.
- 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 pepperoncini and red onion if you are using.
- Bake until melty and golden in spots.
Love pizza? Try this: Goat Cheese pizza with Sausage, Bacon and Brussels Sprouts