This Spicy Salami and Chicken Pizza with Sundried Tomato Pesto brings together bold flavors, with spicy salami, tender chicken, and a tangy sundried tomato pesto. Topped with mozzarella and Parmesan cheese, and seasoned with basil and oregano, this pizza offers the perfect balance of heat and savory goodness. The rich pesto base and crispy crust will leave you craving more. Ideal for a quick dinner or sharing with friends, this pizza is guaranteed to impress.
Ingredients
For the Pizza:
- Pizza dough: Enough to make 1 large pizza
- Sundried tomato pesto: 1/2 cup (125 ml)
- Spicy salami: 8-10 slices
- Cooked shredded chicken: 1 1/2 cups (375 ml)
- Shredded mozzarella cheese: 2 cups (500 ml)
- Dried basil: 1 tablespoon (15 ml)
- Dried oregano: 1 tablespoon (15 ml)
- Cornmeal: 1/2 cup (125 ml), for dusting the pizza stone or baking sheet
- Grated Parmesan cheese: 3/4 cup (180 ml)
Instructions
Step 1: Preheat the Oven and Prepare the Dough
Preheat the oven to 220°C (425°F). If using a pizza stone, place it in the oven to preheat. Roll out the pizza dough on a lightly floured surface to form a large round or rectangle, about 1/4-inch thick. Dust the pizza stone or baking sheet with 1/2 cup cornmeal to prevent sticking and add a slight crunch.
Step 2: Assemble the Pizza
Spread 1/2 cup sundried tomato pesto evenly on the pizza dough, leaving a 1-inch border for the crust. Layer 8-10 slices spicy salami and 1 1/2 cups cooked shredded chicken evenly across the dough. Sprinkle 2 cups shredded mozzarella cheese and 3/4 cup grated Parmesan cheese on top. Finally, sprinkle 1 tablespoon dried basil and 1 tablespoon dried oregano for added flavor.
Step 3: Bake the Pizza
Transfer the pizza to the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. For an extra crispy crust, bake for an additional 2-3 minutes, but watch closely to avoid burning.
Step 4: Slice and Serve
Remove the pizza from the oven and let it rest for 2-3 minutes. Slice it into pieces using a pizza cutter or sharp knife. Garnish with extra Parmesan or fresh basil, if desired, and serve hot.
Cooking Tips
- Pre-cook the crust: For a crispier crust, pre-bake the pizza dough for 5-7 minutes before adding the toppings. This helps the center cook evenly and avoids a soggy pizza.
- Pesto variations: If sundried tomato pesto isn’t available, you can substitute with regular basil pesto or marinara sauce for a different flavor.
- Make it spicier: Add red pepper flakes before baking to give your pizza an extra kick.
- Using pre-cooked chicken: This recipe works great with leftover cooked chicken, like rotisserie chicken. If starting with raw chicken, pan-fry or grill it with olive oil, salt, and pepper before shredding.
- Cheese options: Feel free to experiment with cheeses like gouda, fontina, or pecorino for a unique flavor profile.
Nutritional Benefits
- Chicken provides lean protein, supporting muscle growth and repair.
- Spicy salami adds flavor and a touch of heat, while being a source of protein.
- Sundried tomato pesto offers a rich, tangy flavor, with vitamins A and C from the tomatoes.
- Mozzarella and Parmesan cheeses contribute calcium and protein for bone health.
Dietary Information
- Gluten-free: Use gluten-free pizza dough.
- Dairy-free: Substitute with non-dairy cheese alternatives.
- Low-carb: Opt for a cauliflower crust or reduce the cheese amount.
Nutritional Facts (per serving, based on 8 slices)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 850mg
- Calcium: 25% DV
- Iron: 12% DV
Storage
- Refrigeration: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 180°C (350°F) for about 10 minutes until heated through.
- Freezing: Wrap leftover pizza slices tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, bake from frozen in a preheated oven at 180°C (350°F) for 15-20 minutes.
FAQs
Can I pre-cook the crust?
Yes, pre-cooking the crust for 5-7 minutes before adding the toppings ensures a crispier base and prevents sogginess.
What can I substitute for sundried tomato pesto?
You can use regular basil pesto, marinara sauce, or even a homemade tomato sauce if you prefer.
Can I make this pizza extra spicy?
Absolutely! Add red pepper flakes or chopped fresh chili for an extra layer of heat.
How can I make this pizza healthier?
For a healthier version, consider using a whole-wheat or cauliflower crust, and choose reduced-fat cheese options.
Conclusion
This Spicy Salami and Chicken Pizza with Sundried Tomato Pesto is a flavorful, satisfying dish perfect for any pizza lover. The combination of spicy salami, tender chicken, and a rich, tangy pesto base makes this pizza a standout. Whether for a family dinner or a casual get-together, this pizza is sure to be a hit. Enjoy the crispy crust, melted cheese, and bold flavors in every bite!