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Pizza with Salami and Smoked Mozzarella

4-6 Servings

40 minutes

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When developing this recipe, we had in mind focaccia-like Sicilian pizza and Roman pizza al taglio, both baked as large rectangular pies. Made with store-bought dough, this sheet-pan pizza is great for a weeknight, as it doesn’t require dividing and shaping and can be baked in a single batch without a pizza stone. We top the dough with crushed tomatoes, cheese, salami and fresh sage. Feel free to substitute scamorza cheese or regular (not fresh) mozzarella for the smoked mozzarella, and pepperoni for the genoa salami.




Don’t forget to bring the dough to room temperature before beginning the recipe. Cold dough is resistant to stretching and also bakes up with a denser crumb. Depending on the temperature of your kitchen, give the dough 30 to 60 minutes to lose its chill. Be sure to oil the baking sheet as directed, first with cooking spray, then with olive oil. The oil may seem like an excessive amount, but it adds flavor to the bottom crust and helps it crisp.

40 minutes



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Heather G.

For the pizza dough would your Milk Street pizza dough recipe be work? Would you still divide the dough into 4 balls?

Lynn C.

Hi Heather -

We actually only tested this using store-bought dough since we wanted this to be a quick, weeknight pizza. If you wanted to use our Milk Street pizza dough you would likely have to use more than one dough we just aren't sure exactly how much dough you'd need since we didn't test it.

The Milk Street Team