Salami pizza with Genovese pesto

Pizza with Salami and Pesto alla Genovese – A Homemade Delicacy

Who doesn't love the aroma of a warm pizza, freshly baked? Today, I propose you prepare a pizza with salami and pesto alla genovese, a combination that perfectly blends the flavor of meat with the freshness of pesto sauce. This recipe is simple but offers a remarkable culinary experience. I invite you to discover how to create a delicious pizza at home that will impress anyone who sits at your table!

Preparation time: 20 minutes
Rising time: 40 minutes
Baking time: 30 minutes
Total: 1 hour and 30 minutes
Number of servings: 4-6

Ingredients

- 250 g flour (preferably type 000 or 550)
- 5 g dry yeast
- 1/2 teaspoon sugar
- 5 g baking powder
- warm water (about 150-200 ml)
- 2 tablespoons extra virgin olive oil
- 100 g salami, sliced thin
- 2 tablespoons pesto alla genovese (or you can use your own recipe)
- 1-2 large tomatoes or a few cherry tomatoes
- 150 g cheese, grated
- 100 g peas (fresh or frozen)
- 100 g mushrooms (optional, sliced)
- 50 g olives (black or green, according to preference)
- salt, to taste
- fresh basil, for garnish

A Bit of History

Pizza, in its current form, has been popularized worldwide, but its roots trace back to antiquity. The use of a flat dough topped with various ingredients was a common practice in many cultures. Pesto alla genovese, a sauce made from fresh basil, olive oil, pine nuts, parmesan, and garlic, originates from the Liguria region and adds a flavorful and sophisticated touch to your pizza.

Step by Step

1. Activating the Yeast: In a small bowl, add the dry yeast and 1/2 teaspoon of sugar over 50 ml of warm water. Let the mixture sit for 10 minutes until the yeast becomes frothy. This step is crucial for achieving a light and fluffy dough.

2. Preparing the Dough: In a large bowl, sift the flour and make a well in the center. Add the activated yeast, then around the edges, add the salt, baking powder, and olive oil. Start mixing the ingredients with a spatula or your hands, gradually adding warm water until you achieve a smooth dough. Knead the dough for 5-7 minutes until it is smooth and elastic.

3. Rising the Dough: Cover the bowl with a damp towel and let it rise in a warm place for 30 minutes, or until it doubles in volume. This step is essential for getting a fluffy pizza.

4. Preparing the Toppings: Meanwhile, prepare the topping ingredients. Slice the tomatoes thinly, the salami, and the mushrooms. Grate the cheese and prepare the peas and olives.

5. Rolling the Dough: Once the dough has risen, preheat the oven to 180-200 °C. On a floured surface, roll out the dough with a rolling pin until you get a round shape, about 1 cm thick. Transfer the dough to a tray lined with baking paper.

6. Assembling the Pizza: Spread a generous layer of pesto alla genovese on the dough, then add the slices of salami, tomatoes, mushrooms, peas, and olives. Cover everything with grated cheese and sprinkle a little dried or fresh basil.

7. Baking the Pizza: Place the tray in the preheated oven and bake the pizza for 30 minutes, or until the crust is golden and crispy, and the cheese melts and forms delicious bubbles.

8. Serving: Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil for an attractive appearance. Cut the pizza into slices and enjoy its enticing aroma!

Practical Tips

- Make sure the water used to activate the yeast is not too hot, as it can kill the yeast. Warm water is ideal.
- If you want a crispier pizza, roll the dough thinner. Conversely, for a fluffier pizza, leave it thicker.
- You can add various vegetables or other types of meat, depending on your preferences. For example, bell peppers or caramelized onions can add a special flavor.
- Pesto can be made at home with fresh ingredients, but you can also find a store-bought version. Check the ingredients to ensure it doesn't contain preservatives or additives.

Frequently Asked Questions

1. Can I use whole wheat flour?
Yes, but the pizza will have a denser texture and a stronger flavor. You can combine white flour with whole wheat flour to achieve a balanced dough.

2. How can I store the dough for later?
The dough can be frozen. Wrap it well in plastic wrap and place it in the freezer. When you want to use it, let it thaw gradually in the refrigerator.

3. What can I serve with the pizza?
Pizza with salami and pesto pairs wonderfully with a fresh green salad or a refreshing white wine. You can also offer a yogurt or garlic dip as a side.

Nutritional Information

Each serving of pizza with salami and pesto alla genovese contains approximately:
- Calories: 350-400 kcal
- Protein: 15 g
- Fat: 18 g
- Carbohydrates: 35 g
- Fiber: 2 g

Unique Variation

If you want to try something different, you can add pineapple or chili for a tropical or spicy note. You can also experiment with different cheeses, such as feta or buffalo mozzarella, to vary the flavor!

Now that you have all the necessary information, all that's left is to start cooking! Enjoy the process and the final result. Bon appétit!