I love Cheese

Salumi Pizza


Salumi, which means “cured meats” in Italian, define this hearty pizza. Bold flavors combine to make the sauce truly unique. To tone it down a bit, substitute a traditional tomato sauce of your choosing. And pick from a wide variety of specialty cured meats to customize and make it your own.

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At a glance
Cooking Method

1 lrg (16 oz) pizza dough ball available at your Market Pizza Kitchen or in our grocery/deli section or use your favorite pizza dough recipe

Onion garlic sauce:
1 small yellow onion, roughly chopped
4 garlic cloves
2 T olive oil
1 t smoked paprika
small pinch of salt and pepper

Puree the sauce ingredients in a food processor until smooth.

4 oz mozzarella or provolone, grated (or a combination)
3 oz Iberico cheese, grated (or any other specialty cheese, such as Mahon or Fontina)
2 oz prosciutto, cut into short strips
2 oz Italian dry salami, sliced thin
1/4 lb Divina fire-roasted tomatoes, drained (available at Market Olive Bar)
1 oz red onion, sliced into thin rings


Preheat oven to 400°. Carefully toss and stretch dough into a think circle. Ask you Market Pizza Cook to show you how!

Sprinkle a little cornmeal, semolina or flour onto a cookie sheet or pizza pan to prevent sticking. Transfer dough to baking pan. Spread a thin layer of pureed sauce over pizza dough (you may have some left over).

Sprinkle mozzarella/provolone mix over the sauce and cover with sliced meats, tomatoes and onions. Finish with grated Iberico, or other desired specialty cheese. Bake until crust bubbles and browns at the edge, about 10-12 min.

Slice and serve immediately. 

Recipe Author/Pairings

This gourmet pizza recipes comes from Chef Zach Reichert from our West Linn store.


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