I have said it before and I will keep saying it – I LOVE PIZZA! Next to burgers and right before tacos, it is one of the most versatile types of food. You can do some much with the base (hello cauliflower), the sauces, meats, cheeses, veggies. You can have sweet or savory pizza. I mean the possible combinations is only limited by your own creativity. My creativity brought me to this Feta Salami Pizza the other night and it was a win. The Pesto Tomato sauce was the real star – piled up with feta cheese crumbles, salami and mushrooms.
For the sauce, I combined my super simple red pizza sauce with my non-traditional pesto (I use cashews instead of pine nuts) and made a delicious base for these yummy ingredients. I used my immersion blender to make the sauce smooth. You could also use a food processer or blender. Just be sure that you use grated parmesan and not shredded for this recipe. And also be sure to roughly chop the cashews before trying to blend them, or it takes a really long time to get the sauce to smooth out. This sauce would also be good over a big bowl of pasta with a nice grilled chicken breast on top.
Salami is always in my house. We are mostly all grazers throughout the day. And the most common go to is a piece of cheese and a few slices of salami. We go through the big Costco double pack of salami a few times a month. And I went with the feta to get a little bit of tang to go with the sweetness of the tomatoes. If you don’t care for feta (I know not everyone does) – you could swap out for mozzarella and it would still be tasty.
Now Let’s Get Cookin’!
Feta Salami Pizza
- 2 Pizza Dough see recipe below
- 8 oz Salami quartered
- 1 cup Mushroom chopped
- 2 cup Feta Cheese crumbled
For the Tomato Pesto Sauce
- 1 15oz can Diced Tomatoes
- 1 cup Basil rough chopped
- 1 cup Cashew Nuts rough chopped
- 3 Garlic Cloves minced
- ½ cup Parmesan Cheese grated
- 1 tbsp Avocado Oil
- Prepare all of the ingredients. Preheat oven to 425deg.
- Prepare pizza dough to first cook stage. (if using premade pizza dough, bake for 5 minutes in oven before building pizza)
- In a bowl, add sauce ingredients and blitz with an immersion blender until smooth. Alternatively, if you do not have an immersion blender, add all sauce ingredients to a blender and blitz till smooth.
- Spread pizza dough with half of sauce, sprinkle with half of feta, half of salami, and half of mushrooms. Repeat with second pizza. Place in oven and cook for 20 minutes.
- Let cool for 5 minutes before cutting each pizza into 8 pieces.
- 4 cups Flour
- 1 tbsp Yeast instant
- ⅓ cup Avocado Oil
- 1½ cup Warm Water
- 2 tbsp Sugar
- 2 tsp Salt
- 2 tbsp Avocado Oil for bowl
- Prepare all of the ingredients
- In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
- Brush the insides of a second bowl with avocado oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
- Once risen, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
- Place in 400 deg oven for 15 minutes.
- Continue to pizza recipe directions.
- If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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