Salami and Chili Pepper Pizzas

This past fall I rediscovered salami as a pizza topping and I've been hooked ever since. It crisps up delightfully around the edges and has a more complex and meaty flavor than pepperoni does. On these individual-sized pizzas, the salami is joined by spicy red chili peppers ? you can leave them off if spicy food isn't you thing, but I find that they add a delicious flavor and negate the need for crushed red peppers added afterward (I usually pile them on). What goes better with salami and cheese than beer? Hannaford sells lumps of beer-bread dough that are perfect to use as the crust for these pizzas (find them in the refrigerated section, near the hummus and fresh mozzarella). Of course, you can use any pizza dough that you like, or make your own beer bread dough from scratch.

Because I used a lot of purchased ingredients on these pizzas this post is really more an idea that a recipe, but I hope that it's one that you'll enjoy. I figured it would also be a great opportunity to share a few pizza-making tips that I've picked up over the years.

Click to continue reading Salami and Chili Pepper Pizzas -->