Salami Honey Pizza Recipes

GRILLED PIZZA WITH OLIVES, SALAMI AND HONEY

Steps:

• An hour before you want to make the pizza, remove the dough from the refrigerator. Shape the dough into a ball and place on a baking sheet dusted with all-purpose flour. Dust the top with more flour then cover with a clean tea towel (not terry cloth). Place somewhere warm to rise, about 1 hour.
• When ready to cook the pizza, prepare a grill or large grill pan for high heat (about 500 degrees F). Clean the grill grates.
• On a work surface lightly dusted with all-purpose flour, press and stretch the dough out to about a 12-inch round. If it tears, just pinch it back together.
• Liberally sprinkle a pizza peel or an inverted baking sheet with all-purpose flour and semolina flour, if using. Carefully transfer the dough onto the floured side and reshape into a round, if necessary. Make sure the dough can easily slide around on the surface.
• Slide the dough onto the grill or grill pan, cover and cook until the bottom is charred and the top has puffed up, 3 to 4 minutes (or 5 to 7 minutes, for the grill pan).
• Transfer the crust, grilled-side up, to the pizza peel. Top with the marinara sauce and spread it to the edges. Arrange the cheese on top, followed by the salami and olives, in that order. Drizzle with extra-virgin olive oil.
• Reduce the grill temperature to 450 degrees F (or keep the grill pan over high heat). Add the pizza, cover and cook until the cheese is bubbly and the bottom of the crust is golden brown and crispy, 5 to 6 minutes.
• Remove from the heat and sprinkle with the crushed red pepper and freshly grated Parmesan. Drizzle with honey then freshly grind black pepper over the top. Pick the oregano leaves from the sprigs and sprinkle over the pizza. Slice and serve.

SALAMI HONEY PIZZA

Steps:

• PREHEAT the oven to 475°F.
• DRIZZLE 2 tablespoons of olive oil over the bottom of a rimmed half sheet pan. Sprinkle the semolina or cornmeal over the surface evenly. Use oiled hands to press the pizza dough over the bottom of the half sheet pan, stretching the dough as thinly as possible without tearing it. Try to get the dough to reach into the corners and up to the edges of the pan. If the dough is fighting you, let it rest for 10 minutes then try again. The dough should be more relaxed at that point.
• SPREAD the pizza sauce evenly over the crust, then scatter the mozzarella over the top. Tear the provolone slices into 2-inch pieces and distribute that evenly over the mozzarella. Arrange the salami slices on top. Bake the pizza for 15 minutes, or until the crust is deep golden brown around the outside, the cheese is melted and bubbly, and the salami pieces have curled and are crisp on the edges. As soon as the pizza comes out of the oven, drizzle the honey mainly over the salami pieces, but also over the outer edges of the crust. Cut into rectangles and serve immediately with many, many napkins.

PIZZA WITH HOT SOPPRESSATA, MOZZARELLA, CHILIES, AND HONEY RECIPE

Steps:

• Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
• Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert .
• When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
• Preheat broiler to high. Spread a thin layer of crushed tomatoes over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, followed by 1/4 of Parmesan, 1/4 of sliced soppressata, 1/4 of chilies, and 1/4 of basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.
• Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone or steel for remaining pizzas.
• Drizzle pizza with 1 tablespoon honey, slice, and serve.
• Repeat steps 3 through 6 for remaining pizzas.