The Pizza Margherita con Salame is a culinary masterpiece that takes the classic Margherita pizza to new heights by introducing the rich, meaty taste of salami into the mix. This variation on the traditional recipe celebrates the harmonious juxtaposition of flavors, blending the rounded, vibrant notes of ripe tomatoes and creamy buffalo mozzarella with the savory depth of salami. Enhanced with a drizzle of olive oil and a garnish of fresh basil, this pizza is a testament to the power of simple ingredients to create something truly extraordinary. My personal rendition of Pizza Margherita con Salame is not just a recipe; it’s an ode to the art of pizza making, a journey through the nuanced palette of Italian cuisine, and a tribute to the timeless appeal of combining quality ingredients with culinary craftsmanship.
The origins of the Margherita pizza are steeped in Italian tradition, a simple yet elegant dish named in honor of Queen Margherita of Savoy. It was designed to represent the Italian flag with its colors of red (tomato), white (mozzarella), and green (basil). My Pizza Margherita con Salame builds upon this heritage, infusing it with the indulgent flavor of salami, which introduces a new color and a profound taste dimension that complements and contrasts with the base flavors. This addition transforms the pizza from a classic staple into a bold statement of flavor and creativity.
At the heart of my Pizza Margherita con Salame lies the dough, the foundation upon which all else rests. The dough is handcrafted with precision, allowed to rise slowly to achieve the perfect balance between crispiness and chewiness. This careful preparation sets the stage for the medley of toppings that turn a simple dough into a canvas of culinary expression.
The tomatoes selected for the sauce are of paramount importance; only the freshest, most flavorful tomatoes are crushed and spread over the dough, their acidity and sweetness forming the first layer of taste. The buffalo mozzarella, a hallmark of the Margherita, is then generously sliced and laid atop the tomato base. Its melt-in-the-mouth quality and delicate flavor provide a creamy counterpoint to the tomatoes, creating a sublime texture and taste contrast.
The introduction of salami into this classic composition marks a departure into a realm of robust flavor. The salami, carefully chosen for its quality and taste, is sliced and arranged to ensure each bite contains its rich, meaty essence. This addition brings a complexity and depth to the pizza, offering a satisfying chew and a burst of flavor that resonates with the other ingredients.
A drizzle of olive oil and a scattering of fresh basil leaves are the final touches that elevate the pizza from merely delicious to truly memorable. The olive oil, with its fruity, peppery undertones, enriches the flavors, adding a layer of complexity, while the basil provides a fresh, aromatic contrast that brightens the entire dish.
Creating the perfect Pizza Margherita con Salame is an exercise in balance and restraint, requiring a keen understanding of how each ingredient contributes to the overall flavor profile. The result is a pizza that is both familiar and novel, comforting and exciting—a dish that honors the tradition of Italian pizza making while also embracing innovation and personal expression.
In sharing my recipe for Pizza Margherita con Salame, I extend an invitation to explore the rich tapestry of flavors that Italian cuisine has to offer. This pizza is a celebration of quality ingredients, brought together with care and respect for their individual characteristics and the ways in which they complement one another. It is a reminder that great food is not just about what we eat, but about the experiences we create and share. The Pizza Margherita con Salame is more than just a dish; it’s a journey through taste, a culinary adventure that bridges tradition and innovation, and a testament to the endless possibilities that arise when we dare to experiment with the classics.
Tomato, Buffalo Mozzarella, Salami, Olive Oil, and Basil Pizza
Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy4
servings30
minutes8
minutes900
kcalWhat makes this a great little pizza is the juxtaposition of the rounded flavors of the tomatoes and mozzarella with the rich, meaty taste of salami. For this pizza, Dave uses thinly sliced Genoa salami made from pork and veal and seasoned with pepper, garlic, and red wine. If you can’t find Genoa salami, use either finocchiona or soppressata.
Ingredients
- For the Dough
1 portion (9.5 ounces) neapolitan pizza dough, at room temperature
Caputo flour for dusting
- For the Topping
1 / 4 cup salsa semplice
6 thin slices (about 1 ounce) genoa salami
2 ounces fresh mozzarella dibufala or fiordi latte, squeezed gently to release moisture, sliced, then drained on paper towels
1 tablespoon extra-virgin olive oil
4 fresh basil leaves
Directions
- Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
- Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
- Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
- Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
- To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Arrange the salami slices in a single layer over the sauce. Distribute the slices of mozzarella cheese evenly over the salami. Drizzle the olive oil over the cheese.
- Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.) Bake the pizza until the crust is crisp and golden brown, about 8 minutes..
- Using the peel, remove the pizza from the oven and transfer to a cutting board. Arrange the basil leave. like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately
