Best Whole Grain Salami And Mozzarella Pizza Recipes
SPRING ONION AND SALAMI SHEET-PAN PIZZA
Where I grew up, the only acceptable pizza was a deep-dish Chicago-style cheese fest. I didn't achieve true pizza nirvana until I moved to New York, home of thin-crust pies scattered with farmers' market loot at places like Roberta's in Brooklyn and Milkflower in Queens --meccas for family meetups with friends. We've since moved to another thin-crust pizza wasteland (except for glorious summer evenings at Westwind Orchard), but we still crave a pizza-night kind of affair: inexpensive, casual hangouts with friends that leave everyone satisfied, but not stuffed. The solution: making pizza at home. I'm no pizza wizard, so I embraced the deep-dish (or grandma-style) pie of my youth, only sexier (with nowhere near as much cheese). For the adults, this spicy, fennel and spicy sausage moment wins raves. A simpler cheese and broccoli version keeps small people happy -- and parents satisfied with the just-enough-vegetables vibe to let you kick back and feel you've done your job (use sweet Italian sausage only, and replace the fennel with broccoli, one for one).
Provided by Sarah Copeland
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the all-purpose red sauce: Pulse the tomatoes, anchovies (if using), garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with red pepper flakes (if using), salt, and pepper. Makes 8 servings.
- For the pizza: Position a rack in the lower third of the oven and preheat to 525 degrees F (275 degrees C). If your oven only goes to 500 degrees F (260 degrees C), that's fine.
- Coat a 13-by-18-inch (33-by-46-centimeter) baking sheet with the oil. Gently stretch the two balls of dough into an even layer, to reach into all four corners of the baking sheet, taking your time to stretch evenly with the seam meeting in the middle. Press the seam together to make one large sheet of dough. Spoon the tomato sauce evenly over the top, sprinkle with the mozzarella, and top with salami, spring onion, fennel seeds (if using), and Parmesan.
- Bake until crisp and brown on the bottom and around the edges, about 25 minutes. Remove from the oven and sprinkle with flaky salt. Top with the greens and drizzle lightly with more oil. Serve warm.
SALAMI-MOZZARELLA CALZONE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
- Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
- Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Nutrition Facts : Calories 660, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 171 milligrams, Sodium 1,683 milligrams, Carbohydrate 52 grams, Fiber 3 grams, Protein 34 grams
HAWAIIAN WHOLE WHEAT PIZZA
Canadian bacon, pineapple and mozzarella top off homemade pizza that's only a 15-minute prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, dissolve yeast in warm water. Stir in 2 1/2 cups flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
- Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease cookie sheet with 1 tablespoon oil; sprinkle with cornmeal.
- Place dough on cookie sheet; sprinkle with 1 teaspoon flour. With floured fingers, pat dough into 12x10-inch rectangle; pinch edges to form 1/2-inch rim. Spread pizza sauce over dough. Top with remaining ingredients.
- Bake 15 to 20 minutes or until edges of crust are golden brown.
Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 30 mg, Fat 1, Fiber 6 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g
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