SALAMI ON PIZZA RECIPES

Steps:

• Get your clean bowl ready to start the preparation. Add the dough ingredients to the bowl and then start to make the dough. If you are always making the dough, then this should take you the shortest time to do. Keep kneading it to make it into a smooth dough and rest for anything between 20 minutes to 1 hour. If you like it to flavor the most, you should let it rest for 24 hours.
• Usually, you roll the dough to circle pizza or square one. Here though, you need to make it to an oval pizza crust. You can decide to bake it a little if you want to attain the perfect crust for the dough. Either brush the crust with olive oil or egg wash.
• Then start to layer pizza. So then you should spread the pizza sauce or the marinara sauce onto the dough sheet. Then you can add on the layer of cheese and preferably the mozzarella cheese. Well, I sometimes use cheddar and provolone cheese too. I do so mainly because I like to mix cheese flavors.
• I hope you had preheated your oven because you need to set the baking tray into the oven at this point. Set the oven at the highest temperature of 425°F. Now at this level then you will cook the pizza for about 5-10minutes. If you want, you can also add herbs to make it the perfect meal.

Steps:

• Place a rack directly underneath broiler in oven; preheat to 450°. Make sure bottom of oven is accessible (that’s right, you’re going to bake directly on the bottom of your oven). Take 1 lb. pizza dough out of fridge and let it sit so it reaches room temperature, because room temp dough is much easier to stretch.
• Start by trimming 1 lb. Brussels sprouts. Slice off the dried, gnarly bottoms of each sprout; discard any dried outer leaves that may fall off. Slice each sprout in half lengthwise.
• Set aside about one-quarter of the halves, then transfer remaining sprouts to a rimmed baking sheet. Add 6 garlic cloves, then drizzle with 2 Tbsp. oil; season with salt and a large pinch of red pepper flakes. Toss with clean hands to combine and arrange sprouts cut sides down.
• Place baking sheet on floor of oven (NOT on a rack) and roast, turning sprouts halfway through with a spatula, until sprouts are deeply browned on all over and tender all the way through, 15–18 minutes. Let cool.
• While Brussels are roasting and cooling, prep your other ingredients. Remove casing from 3 oz. salami and slice into thin rings, then cut rings into quarters. Slice 12 oz. mozzarella into planks that are no more than ¼" thick. Peel 1 shallot and cut crosswise into thin rings. Place shallot rings in a small bowl. Cut lemon in half and squeeze halves into bowl. Add a pinch of salt and toss; set aside. ? What are shallots? And what's so great about them, anyways?
• When Brussels are cool enough to handle, scrape into a medium bowl and set aside. Reserve sheet tray. Fish out garlic and squeeze cloves from skins. Mash garlic to a paste in another small bowl with a fork. Add 2 Tbsp. oil and stir to combine.
• Place dough in center of reserved baking sheet and drizzle with 1 Tbsp. oil, then toss to coat. Use your fingers to stretch dough outward from center all the way to edges of baking sheet. If dough stubbornly springs back, cover with plastic wrap and let rest a few minutes before attempting to stretch again.
• Drizzle garlic-oil over dough and spread around with your fingers to coat. Season with salt, then top with mozzarella, roasted Brussels, and salami, distributing evenly. (Reserve bowl that held Brussels.) ? The best cheese for pizza? We've got thoughts...
• Bake pizza on floor of oven until underside is browned and edges are puffed and starting to turn golden, 7–10 minutes (lift up edge of pizza with spatula to peek underneath).
• While pizza is baking, thinly slice remaining Brussels sprouts crosswise and add to bowl that had the roasted sprouts. Toss with remaining 1 Tbsp. oil and season with salt.
• Remove pizza from oven and turn broiler to high. Scatter sliced Brussels over pizza.
• Broil pizza on top rack until cheese is bubbling and browned and edges of crust are deep golden, 2–3 minutes.
• Top with more red pepper flakes. Drain shallot and scatter rings over pizza.