There’s something wonderfully comforting about a homemade pizza. The aroma of freshly baked dough mingling with the scent of bubbling cheese and tomatoes is enough to make anyone’s mouth water. Yet, when it comes to simplicity and satisfaction, few combinations beat the humble Salami Pizza. A crisp rectangular base, a scattering of ripe tomatoes still clinging to the vine, and slices of salty, flavour-packed salami come together to create something effortlessly delicious. What makes this version even more appealing is that each pizza is designed to serve one — a personal portion of pure indulgence.
The rectangular shape gives this salami pizza a rustic, artisan feel, as though it has come straight from a family kitchen in the Italian countryside. There’s no need for perfect circles or uniform edges; its beauty lies in its handmade imperfection. Each base bakes to a delicate balance — crisp around the edges with a soft, airy middle that supports the vibrant toppings without becoming soggy. It’s the kind of pizza that invites you to pick it up with your hands and savour every bite.
At the heart of this dish is the tomato — fresh, sun-ripened, and bursting with flavour. Instead of relying on a thick sauce, the use of on-the-vine tomatoes adds a brightness and natural sweetness that complements the richness of the salami. When baked, the tomatoes blister slightly, releasing their juices to mingle with the cheese and oils from the meat, forming a glossy, mouth-watering layer over the crust. It’s simplicity at its best — minimal ingredients that shine through because each one has a role to play.
The salami, with its deep red hue and edges that crisp beautifully in the oven, brings the perfect contrast. Slightly spicy, aromatic, and full of umami, it provides a depth of flavour that makes each bite satisfying. As it bakes, the salami’s fat melts into the cheese, creating little pools of flavour that are almost impossible to resist. Whether you prefer a classic Milano salami or one with a hint of chilli, this ingredient is what transforms the salami pizza from mild to magnificent.
Then comes the cheese — gooey, molten, and irresistibly stretchy. A blend of mozzarella and perhaps a touch of cheddar for richness works beautifully. As the pizza cooks, the cheese turns golden at the edges while remaining creamy at the centre. When you pull a slice away, the strands stretch gloriously — a sight that never loses its appeal.
What makes these salami pizza particularly delightful is its individual size. There’s no sharing, no compromise on toppings — just your own perfectly sized pizza, baked just the way you like it. It’s an ideal option for a quiet evening meal, a light lunch, or even for serving at casual gatherings where everyone can enjoy their own flavour-packed portion.
Though the salami pizza is perfect on its own, it’s even better when paired thoughtfully. The following are suggestions of what to serve with these tacos (or in this case, pizzas):
- Fresh green salad with rocket, cucumber, and a drizzle of balsamic glaze for a refreshing contrast.
- Garlic breadsticks or cheesy dough balls to double down on the comfort factor.
- Marinated olives — their briny tang pairs perfectly with the salami’s saltiness.
- Roasted peppers or courgettes, for a touch of smoky sweetness on the side.
- Tomato and basil soup, if you fancy turning it into a more substantial meal.
- A glass of red wine, such as Chianti or Merlot, to complement the pizza’s rich, savoury tones.
- Sparkling lemonade or iced tea for a lighter, non-alcoholic alternative.
The joy of the simple Salami Pizza lies in its balance — not just of flavours but of effort and reward. It’s proof that great food doesn’t have to be complicated or overloaded with ingredients. Sometimes, all it takes is a crisp base, a few fresh toppings, and the warmth of the oven to create something that feels both timeless and personal.
It’s the kind of dish that reminds us why pizza holds such a beloved place in kitchens around the world. Whether you enjoy it hot from the oven or cold the next day, this individual Salami Pizza captures the spirit of good home cooking — easy, satisfying and so full of flavour in every bite.
Salami Pizza
Ingredients
The base:
- 100 g strong white bread flour
- ½ tsp instant yeast
- ½ tsp salt
- 65 ml warm water
- 1 tsp olive oil
The topping:
- 4 medium tomatoes ripe on-the-vine sliced
- 50 g salami sliced
- 50 g mozzarella cheese grated or torn into small pieces
- 1 tsp olive oil
- Freshly ground black pepper to taste
- fresh basil for garnish
Instructions
- In a small bowl, combine the flour, yeast and salt.100 g strong white bread flour, ½ tsp instant yeast, ½ tsp salt
- Gradually add warm water and olive oil, mixing until a soft dough forms.65 ml warm water, 1 tsp olive oil
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and leave to rise for 30–45 minutes or until doubled in size.
- Preheat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7.
- Punch down the risen dough and roll it into a small rectangle, roughly 15x20cm.
- Place the base on a baking tray lined with parchment paper.
- Drizzle the base lightly with olive oil.1 tsp olive oil
- Arrange the sliced tomatoes evenly over the base.4 medium tomatoes
- Scatter the salami slices on top of the tomatoes.50 g salami
- Sprinkle the mozzarella over the pizza.50 g mozzarella cheese
- Season with freshly ground black pepper.Freshly ground black pepper
- Place the pizza in the oven and bake for 12–15 minutes, or until the crust is golden, the cheese is melted, and the salami edges are slightly crisp.
- Remove from the oven and garnish with fresh basil leaves if desired.fresh basil
- Serve your salami pizza immediately while warm.
15 comments
Better than any takeaway.
So easy, so tasty, and no need to share — my kind of pizza night!
My teenage son said it was better than takeaway, and that’s saying something.
Loved how quick it was to make — perfect for busy evenings after work.
I wasn’t expecting much from such a simple recipe but wow, this pizza was amazing!
Mine came out golden and bubbling, couldn’t stop smiling when I took it out of the oven.
Honestly, the smell alone while it baked was enough to make me hungry again.
The salami crisped up so nicely, I could honestly eat this every week.
I had it with a cold beer and it felt like a proper pub lunch at home.
Made these for a movie night and everyone wanted seconds, they were that good.
The vine tomatoes made such a difference, really fresh and juicy.
Next time I’ll try adding mushrooms or olives, but it’s perfect just as it is.
I added a few chilli flakes on top and it gave the pizza a great little kick.
Nice to have a recipe that makes one portion — saves arguing over slices!
The dough was light, the cheese stretchy, and the flavour spot on.