Recipes and Cooking Hot Salami Pizza Be the first to rate & review! Salami pizza grilled to perfection with cured meats and sweet peppers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Grill Time: 4 mins Total Time: 45 mins Servings: 1 Yield: 6 pizzas Jump to Nutrition Facts Ingredients 1 ½ cup shredded mozzarella cheese (6 ounces) 1 ½ cup shredded fontina cheese (6 ounces) ⅓ cup grated Parmesan cheese 1 recipe Homemade Pizza Crusts for Grilled Pizzas Olive oil 2 cup chunky tomato sauce 6 ounce assorted spicy cured meats, such as peppered salami, hot coppa, pepperoni, and/or smoked chorizo, very thinly sliced ¾ cup chopped roasted yellow and/or red sweet pepper ¾ cup pepperoncini salad peppers, drained Crushed red pepper Homemade Pizza Crusts for Grilled Pizzas 1 cup warm water (105°F to 110°F) 1 tablespoon honey 1 package active dry yeast 2 ½ cup all-purpose flour ¼ cup whole wheat or all-purpose flour ¾ teaspoon salt 3 tablespoon olive oil 2 tablespoon all-purpose flour Olive oil Directions In a small bowl combine mozzarella cheese, fontina cheese, and Parmesan cheese; set aside. For a charcoal or gas grill, place one of the Homemade Pizza Crusts for Grilled Pizzas on the rack of a covered grill directly over medium-low heat. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill for 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet. Quickly brush grilled side of crust with oil. Sprinkle 1/4 cup of the cheese mixture over crust; top with 1/3 cup of the tomato sauce. Add 1 ounce of the assorted meats, 2 tablespoons of the roasted pepper, and 2 tablespoons of the pepperoncini peppers. Sprinkle with another 1/4 cup of the cheese mixture and crushed red pepper. Transfer pizza from baking sheet to grill rack. Grill for 3 to 5 minutes more or until crust is crisp and cheeses are melted, rotating crust as necessary to prevent burning. Remove pizza from grill. Repeat with the remaining crusts and toppings. Homemade Pizza Crusts for Grilled Pizzas In a medium bowl combine warm water, honey, and yeast. Let stand about 5 minutes or until mixture is foamy. Meanwhile, in a large bowl stir together 1 3/4 cups of the all-purpose flour, the whole wheat flour, and salt. Using a wooden spoon, stir in yeast mixture and 3 tablespoons oil. Gradually stir in as much of the remaining 3/4 cup all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding enough of the remaining 3/4 cup all-purpose flour to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Knead for 2 minutes, adding enough of the 2 tablespoons all-purpose flour to keep dough from sticking. Return to the lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch dough down again. Divide into six portions. Cover; let rest for at least 10 minutes. Invert a large baking sheet; brush the back of the sheet with additional oil. Place dough portions, one at a time, on the prepared baking sheet. Using your hands, spread and press dough into an 8-inch circle. Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Use immediately, chill up to 4 hours, or freeze for at least 2 hours* or until very firm. Use as directed in individual grilled pizza recipes. *Tip: For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using. Rate it Print Nutrition Facts (per serving) 693 Calories 37g Fat 60g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 693 % Daily Value * Total Fat 37g 47% Saturated Fat 15g 75% Cholesterol 86mg 29% Sodium 1628mg 71% Total Carbohydrate 60g 22% Total Sugars 6.9g Protein 32g Vitamin C 58mg 290% Calcium 462mg 36% Iron 4.6mg 26% Potassium 272mg 6% Folate, total 135mcg Vitamin B-12 1.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.