Toscano Salame and Red Onion Pizza

toscano-salame-and-red-onion-thin-crust-pizza

This pizza is one of our all-time favorites, with a thin layer of mouth-watering toscano salame whose pungent flavor is sharpened to a fine point when roasted in a 425 degree oven.  We first experimented with this meat on our pizzas shortly after an impromptu stop at one of our favorite Italian markets, Buon Giorno Market in Mendota Heights, Minnesota.  It was there that we sampled this particular hard salame among a host of others.  We’ve tried it since with a number of complementary toppings, but the red onion has always seemed to be just the right match.  Between the sharp salame and the almost buttery flavor of the extra virgin olive oil, this is an incredibly savory treat.  Enjoy!

Ingredients

  • 1 Thin Pizza Crust
  • 1/4 lb thinly sliced toscano salame
  • 1/2 small red onion, very thinly sliced
  • 3/4 cup mozzarella cheese, shredded
  • 1/4 cup asiago cheese, shredded
  • extra virgin olive oil
  • kosher salt
  • freshly ground pepper

Preparation

Place baking stone on middle shelf in oven  Preheat oven to 425 degrees F., and allow to heat for at least 30 minutes.

Roll out pizza dough with rolling pin to form crust approximately 15 inches in diameter, and about 1/8 inch thick.  Use pizza peel or equivalent to slide crust onto baking stone in heated oven.  Bake for 12 minutes, until crust begins to brown on top.

When crust has finished baking and is lightly browned remove from oven.  Flip over, and continue preparation.

Pour extra virgin olive oil on crust, and brush until the entire surface is covered with oil.  This will tend to bring out the golden brown colors of the baked crust.  Sprinkle salt and freshly cracked pepper over the entire surface.  This adds a wonderful flavor, so be generous with the oil, salt and pepper.

Arrange the slices of toscano salame over the surface of the crust, covering completely.  Arrange the slices of onion over the salame, spreading evenly.  Sprinkle the shredded mozzarella evenly over the surface of the crust.  Finish by sprinkling the shredded asiago cheese evenly over the top.

Bake on pizza stone for an additional 10-12 minutes, until cheese is lightly browned.

Remove from oven, and let pizza sit for five minutes, allowing the cheese and toppings to settle.  Slice, and serve.

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