Salame Pepato and Caper Pizza
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For Christmas, I gave Dino a killer assortment of salami from Boccalone. Each flavor was fantastic on its own, shaved paper thin.
A few nights ago, I decided to try putting some of the Salame Pepato and on top of a pizza for a quick and easy meal. It was a beautiful thing.
I took a pre-made pizza crust, spread on a thin layer of pizza sauce (luckily, Stonefire‘s Italian Thin Pizza Crust comes with sauce, too!), topped it with about a cup of shredded mozzarella cheese, some slices of the Salame Pepato, and a tablespoon of chopped capers.
I baked it at 450°F for about 10 minutes, and dinner was done.
It was delicious – salty, crispy, cheesy… lots of my favorite things!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Pamela @ Brooklyn Farm Girl
This pizza looks awesome and oh so delicious!