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–+ servings

Salami Pizza with Cherry Tomatoes & Rucola

Homemade salami pizza topped with melty mozzarella, sweet roasted cherry tomatoes, and fresh peppery rucola (arugula) added after baking for the perfect finish.
Amanda
Prep Time 15 minutes
Cook Time 15 minutes
Preheat Stone 30 minutes
Total Time 1 hour
Serving Size 8 slices

Equipment

  • Pizza stone or baking sheet
  • Rolling pin (or hands for stretching dough)
  • Pizza peel or inverted baking sheet
  • Large mixing bowl (if using homemade dough)
  • Measuring cups and spoons
  • sharp knife
  • cutting board
  • Pastry brush (optional)
  • Oven mitts

Ingredients

  • 1 lb pizza dough store-bought or homemade
  • 1/2 cup pizza sauce
  • 8 oz low-moisture mozzarella cheese shredded or grated
  • 2 tbsp olive oil divided, plus more for serving if desired
  • 5 oz salami slices Genoa salami or soppressata
  • 1 cup cherry tomatoes halved; pat dry to reduce moisture
  • 1 tsp Italian seasoning
  • 1/4 cup Parmesan cheese grated (Parmigiano), plus more to taste
  • 1/4 red onion thinly sliced (optional)
  • 2 cups rucola (arugula) fresh, added after baking
  • salt to taste
  • black pepper to taste
  • 1 tbsp cornmeal or flour for dusting peel/sheet (optional)
  • crushed red pepper flakes optional, for serving
  • fresh basil leaves optional, for serving
  • fresh mozzarella optional, torn and added after baking

Instructions

  • Place a pizza stone in the oven (if using) and preheat to 475°F (245°C) for at least 30 minutes. If using a baking sheet, preheat the oven to 475°F (245°C).
  • On a lightly floured surface, stretch or roll the dough into a 12-inch round, keeping the edges slightly thicker for a crust.
  • Transfer the dough to a piece of parchment paper or a well-dusted pizza peel/inverted baking sheet (use cornmeal or flour to prevent sticking).
  • Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle on the mozzarella, then scatter over Italian seasoning and Parmesan.
  • Arrange the salami slices on top. Add the halved cherry tomatoes and red onion (if using) evenly across the pizza.
  • Carefully slide the pizza onto the hot stone (or place the baking sheet in the oven). Bake 12–15 minutes, until the crust is golden and the cheese is bubbling.
  • Remove from the oven and cool for 2 minutes. Top with fresh rucola so it lightly wilts from the heat.
  • Drizzle with a little olive oil and season with salt and black pepper to taste. Slice into 8 pieces and serve right away (add red pepper flakes, basil, or torn fresh mozzarella if you like).

Notes

Keep rucola fresh: Add arugula after baking so it stays crisp and peppery instead of turning soggy.
Prevent a wet pizza: Halve cherry tomatoes and pat them dry with a paper towel before topping.
Extra-crispy crust: Preheat the stone (or an upside-down sheet pan) for at least 30 minutes.
Reheating: Reheat slices in a dry skillet over medium heat for a crispy bottom, 3–5 minutes.
Variations: Try soppressata for a spicy kick, or add banana peppers after baking.

Nutrition

Calories: 330kcal | Protein: 15g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 720mg