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Spicy Salami Recipe

Name: Local Kitchen and Wine Bars SPICY SALAMI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, stretched to 12-inch); 2 cups mozzarella, shredded or thinly sliced; 6 oz sliced spicy salami (e.g., soppressata or spicy salami), about 1/8-inch slices; 12 each castelvetrano olives, pitted and halved; 2 each scallions, thinly sliced (white and green parts separated); 1 tbsp fresh oregano leaves, chopped (or 1 tsp dried); 2 each fresno chiles, thinly sliced (remove seeds for less heat); 3 tbsp neutral oil (grapeseed or vegetable); 1 clove garlic, smashed; 1 tsp red pepper flakes (optional, for extra heat); 1 tsp salt; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup whole milk; 1 cup Parmesan cheese, finely grated; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.125 tsp nutmeg, freshly grated (optional)

Inspired by Local Kitchen and Wine Bar

Time1h

Serves2

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Ingredients

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Dough & Assembly

1 each pizza dough (store-bought or homemade, stretched to 12-inch)

2 cups mozzarella, shredded or thinly sliced

6 oz sliced spicy salami (e.g., soppressata or spicy salami), about 1/8-inch slices

12 each castelvetrano olives, pitted and halved

2 each scallions, thinly sliced (white and green parts separated)

1 tbsp fresh oregano leaves, chopped (or 1 tsp dried)

Fresno Chile Oil

2 each fresno chiles, thinly sliced (remove seeds for less heat)

3 tbsp neutral oil (grapeseed or vegetable)

1 clove garlic, smashed

1 tsp red pepper flakes (optional, for extra heat)

1 tsp Celtic sea salt

Parmesan Béchamel

2 tbsp Unsalted butter

2 tbsp 00 bread flour

1 cup whole milk

1 cup Parmesan cheese, finely grated

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1/8 tsp nutmeg, freshly grated (optional)

Method

Fresno Chile Oil

Infuse oil

In a small saucepan over low heat combine 3 tbsp neutral oil, sliced fresno chiles, smashed garlic clove and optional red pepper flakes. Warm gently for 5–7 minutes — do not let the garlic brown. Remove from heat, season with 1 tsp salt, and let sit 10 minutes to infuse. Strain into a small bowl or jar, discarding solids (or reserve chiles). Set aside.

Parmesan Béchamel

Make roux

In a small saucepan melt 2 tbsp unsalted butter over medium-low heat. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture is a pale golden color.

Finish béchamel

Slowly whisk in 1 cup whole milk a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes). Remove from heat and whisk in 1 cup finely grated Parmesan until smooth. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/8 tsp freshly grated nutmeg (optional). Taste and adjust seasoning. Keep warm.

Dough & Assembly

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it.

Prepare dough

On a lightly floured surface stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the dough to a piece of parchment paper or a well-floured pizza peel.

Apply béchamel

Using a spoon or small ladle, spread an even layer of the warm Parmesan béchamel over the dough, leaving a 1/2-inch border around the edge. Aim for about 3–4 tablespoons of béchamel (reserve any extra for serving).

Add cheese and salami

Scatter 2 cups shredded mozzarella evenly over the béchamel. Arrange 6 oz spicy salami slices on top of the cheese in a single layer, slightly overlapping if desired.

Add olives

Distribute 12 halved Castelvetrano olives evenly across the pizza.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

Finish

Remove the pizza from the oven. Immediately drizzle 1–2 tbsp of the fresno chile oil over the top (more to taste). Sprinkle the white parts of the sliced scallions and most of the chopped oregano over the pizza while hot. Scatter the green parts of the scallions for freshness.

Rest and serve

Let the pizza rest 2–3 minutes, then slice into 6–8 pieces. Serve hot with remaining béchamel or fresno oil on the side if desired.