Salami and Hot Pepper Sicilian Pizza

Salami and Hot Pepper Sicilian Pizza

Most favorite thing about quarantine: this Salami and Hot Pepper Sicilian Pizza! Least favorite thing about quarantine: not being able to physically share it with anyone outside my own home. I NEED you guys to make this – it’s so delicious and a thick-crust, cheese-loaded, spicy moment is guaranteed to make your life better.

Salami and Hot Pepper Sicilian Pizza with a slice being taken out on a spatula

This whole thing came about because of that focaccia I made a few weeks (months? years? I don’t know what day it is anymore) back. And Joey, with his fast metabolism and endless enthusiasm for eating, suggested we should make a pizza out of it. Why not? What better way to fill your time than by making delicious pizza from scratch. The focaccia crust is that perfect blend of crispy outside, soft and fluffy inside and the homemade sauce? A dream.

the sauce: 2 minute, no-cook perfection

This pizza sauce literally takes a couple minutes to make with just pantry ingredients and it tastes as good/better than store-bought. It’s richly tomatoey with little bonus pieces of diced tomatoes throughout. Plus, the recipe makes exactly enough to cover the dough, providing the ideal sauce-to-crust-to-topping ratio with no leftovers. *Perfect*.

Salami and Hot Pepper Sicilian Pizza With just the sauce on top

topping time

Apart from the thick, fluffy crust and the finger-licking sauce, the toppings are, like…. the best. A layer of salty parm goes first to season the crust. Then, sauce, shredded mozzarella – lots of it -, sliced onion, Genoa salami with its yummy little flecks of fat and peppercorn, and sliced Calabrian chilies for good fiery heat. You can substitute any hot pepper, jarred or fresh. I am loyal to the Calabrian and just found a new brand on Amazon that I love, here.

Salami and Hot Pepper Sicilian Pizza with toppings, before cooking

Last, finish your pizza masterpiece with a good drizzle of olive oil and some flaky salt, making sure to hit the edges of the crust with both, and a final dusting of parmesan. In my oven, this pizza bakes in exactly 32 minutes, which is exactly how long I can stand to wait before stuffing my face with it.

Please make this and report back 😊

Salami and Hot Pepper Sicilian Pizza

*This post contains an Amazon Affiliate link to the Calabrian chilies I use and love on this pizza, from which I may earn income!

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Salami and Hot Pepper Sicilian Pizza

Salami and Hot Pepper Sicilian Pizza, sliced

The best Sicilian pizza with spicy peppers and salami! Plus a recipe for the perfect Sicilian pizza dough and no-cook pizza sauce.

  • Author: Megan
  • Prep Time: 3 hours
  • Cook Time: 32 minutes
  • Total Time: 3 hours, 32 minutes
  • Yield: 1 pizza 1x
  • Category: Dinner
  • Cuisine: Italian
Scale

Ingredients

For the pizza dough

for the pizza sauce

  • 1 8 oz can of tomato sauce
  • 3 TBS tomato paste
  • 1/2 C canned diced tomatoes with their liquid
  • 1/2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp sugar

for the pizza toppings

  • 1/4 C parmesan, grated
  • 4 C shredded mozzarella 
  • 1/2 an onion, sliced
  • 4 oz genoa salami slices
  • 6 Calabrian chilies, sliced
  • extra virgin olive oil for drizzling
  • flaky salt for sprinkling on top

Instructions

  1. Prepare the focaccia dough through step #5. 
  2. During the dough’s last 45 minute rise, preheat your oven to 425 and make the pizza sauce by combining all the sauce ingredients in a bowl. 
  3. When the dough has finished rising, poke the surface of it all over with your fingertips to create little indentations. Sprinkle some of the grated parmesan on top of the dough- this gives it a nice layer of salty cheesiness underneath the sauce. 
  4. Spread the sauce on top of the dough/parmesan, followed by the mozzarella, sliced onion, salami slices, and Calabrian chilies. 
  5. Drizzle the whole pizza with a little olive oil, making sure the edges of the crust are oiled as well. Sprinkle a little flaky sea salt all over, including the edges of the crust. Sprinkle the rest of the grated parmesan on top.
  6. Bake for 32 minutes, rotating the pan halfway through. Slice, and serve! 

Notes

For perfectly reheated leftovers, wrap leftover pizza in plastic wrap, then in foil, and freeze. To reheat, bring it to room temp, then bake for 10 minutes in a 350 degree oven. 

Keywords: Thick crust pizza, homemade pizza sauce, homemade pizza dough

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