Italian Dry Salami, Hot Cherry Peppers and Red Onion Pizza

Italian Dry Salami, Hot Cherry Peppers and Red Onion Pizza

For an upgrade to a classic sausage and hot pepper combination, consider Italian Dry Salami, Hot Cherry Peppers and Red Onion Pizza. A few simple ingredients come together for a powerhouse of flavors and textures in this recipe. Layered with fresh mozzarella and baked at an extra hot temperature to ensure the perfect crust texture, this pizza is sure to become a part of your regular rotation. Don’t forget to finish with grated Parmesan cheese before serving and digging in for that first satisfying taste.

4 Servings
prep time
Prep Time 30 minutes
cook time
Cook Time 25 minutes
total time
Total Time 13 hour 55 minutes

Neapolitan Pizza Dough


  • 2 cups

    ‘00’ pizza flour or bread flour

  • 1 teaspoon


  • 1/8 teaspoons

    instant yeast

  • 3/4 cups

    warm water


  1. In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl. Allow to rise at room temperature 12 hours. Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls. Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.



  • 1/4 cups

    crushed canned tomatoes such as San Marzano, seasoned with salt, divided

  • 8 ounces

    sliced fresh mozzarella, torn into pieces and divided

  • 4 ounces

    sliced COLUMBUS® Italian Dry Salami, divided

  • 1/2 cups

    sliced hot cherry peppers, divided

  • 1/4 cups

    red onion rings, divided

  • Grated Parmesan cheese, for serving


  1. Preheat pizza oven according to manufacturer’s instructions. Let pizza stone heat to 800°F, about 20 minutes.

  2. On lightly floured surface, roll out 1 pizza dough ball into a 10 to 12-inch round. Transfer dough to floured metal pizza peel. Spread 2 tablespoons crushed tomatoes evenly on the dough, leaving a 1/2-inch border uncovered. Top with half each of mozzarella, salami, peppers and onion.

  3. Using pizza peel, transfer pizza to the preheated pizza stone. Bake 1 to 3 minutes, rotating pizza with metal peel for even cooking, or until crust is charred and crisp and cheese is bubbly.

  4. Using the pizza peel, transfer the pizza to a cutting board. Sprinkle with Parmesan. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes 2 pizzas.