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.



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


  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! 


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