Connie G.: "This is a truly Italian meat feast, with salami a…" Read More

Handmade, yeasted dough serves as a sturdy foundation for this meat-heavy pizza. Spread simply with seasoned, diced tomatoes, the parbaked crust is topped with mozzarella, Parmesan, ham, salami and mortadella and baked in a very hot oven until chewy and bubbly brown. Because the recipe lends itself to customization, you can add your favorite toppings — sliced green olives and giardiniera would work well. Try toasting cubed leftovers in a non-stick pan and use them as croutons in a salad.


  • 500 grams flour
  • 25 grams yeast
  • 250 milliliters water
  • 50 grams extra-virgin olive oil
  • salt
  • 15 ounces diced tomato
  • salami (diced)
  • cooked ham (diced)
  • mortadella (diced)
  • parmesan cheese (grated)
  • ground black pepper
  • 150 grams mozzarella (slices)


  1. In a bowl, add the flour. Make a well in the flour and add the yeast and dissolve in the water.
  2. Mix with a little of the flour, then add the oil. and 10 grams of salt.
  3. Mix well and then work and knead the dough.
  4. Shape into a loaf and cover and leave to rest for 1 1/2 hours.
  5. Knead the dough once again to eliminate the air bubbles, and then cover and leave to rest for another 1 1/2 hours.
  6. Flatten out the dough with a rolling pin, gently and without kneading, and transfer to a baking pan and leave to rise for another 30 minutes.
  7. Preheat the oven to 250 degrees Celsius.
  8. Spread the dough with tomato, and a pinch of salt and black pepper. Bake for up to 16 minutes, turning as necessary to avoid burning.
  9. Remove pizza from oven, garnish with mozzarella cheese, salami, ham, and mortadella, a handful of Parmesan cheese, pinch of oregano and drizzle of oil.
  10. Return to the oven and bake for 7 minutes or until mozzarella is melted and slightly brown.
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Yummly User
Connie G. 2 Jun 2015
This is a truly Italian meat feast, with salami and mortadella as the main toppings, garnished with mozzarella, parmesan and olive oil. Sweet peppers and onions would be a good addition, as would green olives.