When I’m seriously hungry, there are often two things that will surely satisfy my unsettled appetite: tableside guacamole or a fresh slice of pizza. And when the pizza's homemade, it’s all the better. Last time, Cody shared a little about the origins of his pizza passion and some nifty tricks he’s learned over the years, from his humble beginnings as a pizza delivery guy to perfecting the ideal pie at home.
Salami and arugula is a pizza duo that frequents the Leonard table because it meets both of our pizza standards. Cody requires that salami—or some other meat—be on the pizza. And I’ve got to have some veggies to make sure we’re hitting all the food groups. And the chili flakes and fresh garlic? Well, those are simply our pizza staples. Spread ‘em on some lovingly rolled and tossed dough (Store-bought will do just just fine.), and there you have it: one of our rotating weeknight dinners.
Salami and Arugula Pizza
Serves 8 slices
I N G R E D I E N T S
1 lb pizza dough
3 Tbsp tomato paste
1 Tbsp olive oil
2 Tbsp water or red wine
¼ tsp garlic powder
½ tsp chili flakes
1 cup fresh mozzarella, roughly sliced into 1-by-2-inch chunks
5 garlic cloves, thinly sliced
8 salami slices, cut in half
Freshly grated parmesan
Drizzle of olive oil
M E T H O D
Place pizza stone in oven. Set oven to 450. Once preheated, allow pizza stone to heat for about 30 minutes.
Make your sauce. In a small bowl, combine the tomato paste, olive oil, water/red wine, salt, pepper, garlic powder and chili flakes. Set aside.
On a lightly floured surface, roll out the dough until it's about ⅛ inch thick, toss it a few times in the air if you wish, then transfer dough to a lightly floured pizza peel. Spread your sauce over the dough, leaving about an inch of space around the outside for your crust.
Time to top it! Lay the mozzarella, garlic and salami over the sauce in an even layer.
Take your pizza peel carrying your pie to the oven, and carefully slide the pizza off of the peel and onto the hot stone.
Bake the pizza for about 12 minutes or until the crust is golden brown, rotating 120 degrees halfway through cooking time.
Use your peel to remove the pizza from the oven and transfer to a surface for you to slice it. Add parmesan, olive oil and additional chili flakes (if you like some heat), then finish it off with a generous handful of fresh arugula.
Slice your pie into eight slices and enjoy with a cold one!