58m$16.39Hot Honey Salami and Pickled Jalapeño Pizza
A crisp, spicy-sweet pizza topped with rich tomato sauce, creamy mozzarella, savory salami, tangy pickled jalapeños, and a finishing drizzle of hot honey.
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Extra-virgin olive oil
2 Tablespoon
Colavita Extra Virgin Olive Oil
3%
Hot honey
2 Tablespoon
Mike's Hot Honey
12%
Sliced salami
4 Ounce
Private Selection® Hard Salami Deli Sliced
80%
Tomato-based pizza sauce
0.67 Cup
Rao'S Homemade® Classic Pizza Sauce Made With Italian Tomatoes
44%
All-purpose flour
1 Tablespoon
White Lily All Purpose Flour
0%
Parmesan cheese
2 Tablespoon
Kraft Grated Parmesan Cheese
6%
Store-bought fresh pizza dough
16 Ounce
Kroger® Pizza Dough
100%
Whole-milk low-moisture mozzarella cheese
8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
100%
Pickled jalapeño slices
0.33 Cup
La Costena® Green Pickled Sliced Jalapeno Peppers
38%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Store-bought fresh pizza dough-16 ounces
- Tomato-based pizza sauce-0.67 cups
- Pickled jalapeño slices-0.33 cups
- Extra-virgin olive oil-2 tablespoons
- Whole-milk low-moisture mozzarella cheese-8 ounces
- Sliced salami-4 ounces
- Parmesan cheese-2 tablespoons
- Hot honey-2 tablespoons
- All-purpose flour-1 tablespoon
Remove the dough from the refrigerator, keep it covered, and let it stand at room temperature for 30 minutes. Meanwhile, position an oven rack in the lower third and preheat the oven to 475°F. Shred the mozzarella, finely grate the Parmesan, and drain and pat the jalapeño slices dry.
Coat the baking sheet with 1 tablespoon olive oil. Lightly flour your hands and the dough, then place the dough on the sheet. Press and stretch it from the center outward into a roughly 12-by-16-inch rectangle, leaving a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes before finishing. Brush the border with the remaining 1 tablespoon olive oil.
Top the dough in this order: spread the pizza sauce evenly inside the border, scatter on the mozzarella, arrange the salami over the cheese, distribute the jalapeño slices, and finish with the Parmesan.
Bake on the lower rack for 16 to 18 minutes, rotating the pan after 10 minutes. The pizza is done when the crust is deeply golden brown along the edges and underneath, the cheese is fully melted and bubbling, and the salami has crisp, curled edges.
Use dry oven mitts when handling and rotating the hot baking sheet.
Remove the pizza from the oven and immediately drizzle the hot honey evenly over the top. Let it rest for 3 minutes, then cut into 8 pieces and serve 2 pieces per person.
Let the pizza rest briefly before slicing because the cheese and sauce will be extremely hot.
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