Onion and Salami Pizza
A hearty homemade pizza topped with sweet caramelized onions, spicy salami, and a blanket of melted mozzarella. The dough gets a slow rise for a chewy, crisp crust that's worth the wait.
- Total time
- 90 min
- Servings
- 4
- Calories
- 650
- Protein
- 28g
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1.5 teaspoons salt
- 3 tablespoons olive oil
- 2 large onions
- 4 ounces salami
- 8 ounces mozzarella cheese
- 1 teaspoon dried oregano
Instructions
- 1
In a large bowl, mix 3 cups flour, 1 tsp yeast, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil; stir until a shaggy dough forms.
- 2
Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- 3
While dough rises, slice 2 large onions thinly. Heat 1 tbsp olive oil in a skillet over medium; cook onions with a pinch of salt until soft and golden, about 15 minutes. Set aside.
- 4
Preheat oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet inside. Punch down the dough and divide into 2 balls; let rest 10 minutes.
- 5
Roll or stretch each dough ball into a 12-inch round. Place on parchment paper. Spread half the caramelized onions over each, leaving a 1-inch border.
- 6
Tear 8 oz mozzarella and scatter over the onions. Slice 4 oz salami into thin rounds and arrange on top. Sprinkle with 1 tsp dried oregano.
- 7
Slide the pizzas (one at a time) onto the hot stone. Bake until the crust is golden and cheese is bubbly and browned in spots, 8-10 minutes. Let cool 2 minutes before slicing.
- 8
Slice and serve hot, drizzled with a little olive oil if you like.
Tools you’ll need
- Large bowl
- Skillet
- Rolling pin
- Pizza stone or baking sheet
- Parchment paper
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