High Country Salami Recipe

In a small saucepan, heat 1 tsp olive oil over medium-low heat until shimmering.

Add the minced garlic and cook, stirring constantly, for about 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor, stirring to combine with garlic.

Add honey, red wine vinegar, water, dried oregano, red pepper flakes, kosher salt, and black pepper. Whisk to combine and bring to a gentle simmer for 2–3 minutes so flavors meld and sauce slightly thickens.

Taste and adjust seasoning — add a little more honey for sweetness, vinegar for tang, or water to loosen. Remove from heat and let cool slightly; the sauce should be spoonable but not runny.

Preheat

Position an oven rack in the top third of the oven and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If you have a pizza steel, use it. Allow at least 30 minutes of preheat for a thoroughly hot surface.

If using chilled dough, let it rest at room temperature for 30–45 minutes so it's easy to stretch. Lightly flour your work surface.

On a lightly floured surface, gently press and stretch the dough into a 12–14-inch round (or desired rectangular shape). Work from the center outward, leaving a slightly thicker 1/2-inch rim for the crust. Avoid deflating the edge to maintain air pockets.

Brush the entire dough surface, including the outer rim, with about 1–1.5 tbs of olive oil. This creates a golden, crisp crust and prevents sogginess from the sauce.

Spread the tomato-garlic honey sauce in an even, thin layer over the oiled dough, leaving the rim bare. Use about 3–4 tbs of sauce; you want sweet-tangy notes rather than a heavy saucing.

Distribute the fresh mozzarella evenly across the pizza, leaving small gaps so the cheese melts and bubbles without pooling. Scatter the shredded fontina over and between the mozzarella for an even melt and nutty flavor.

Arrange the thin salami slices over the cheeses in a single layer; slightly overlap if desired. The salami will crisp around the edges as it bakes.

Drizzle the remaining 1/2–1 tbs of olive oil lightly over the salami and exposed crust edge to encourage browning.

If using a pizza peel, transfer the pizza to the preheated stone or steel. On a baking sheet, simply place it on the hot rack in the oven.

Bake at 500°F (260°C) for 8–12 minutes, rotating once if necessary, until the crust is golden and blistered, cheeses are melted and bubbling, and salami edges show slight crisping.

Remove pizza from oven and let rest 2 minutes. Sprinkle the chopped fresh Italian parsley evenly over the top for brightness.

Slice into 6–8 pieces and serve immediately. Optionally finish with a light drizzle of honey or a pinch of red pepper flakes to taste.