Salami Honey Pizza Recipes

Steps:

• PREHEAT the oven to 475°F.
• DRIZZLE 2 tablespoons of olive oil over the bottom of a rimmed half sheet pan. Sprinkle the semolina or cornmeal over the surface evenly. Use oiled hands to press the pizza dough over the bottom of the half sheet pan, stretching the dough as thinly as possible without tearing it. Try to get the dough to reach into the corners and up to the edges of the pan. If the dough is fighting you, let it rest for 10 minutes then try again. The dough should be more relaxed at that point.
• SPREAD the pizza sauce evenly over the crust, then scatter the mozzarella over the top. Tear the provolone slices into 2-inch pieces and distribute that evenly over the mozzarella. Arrange the salami slices on top. Bake the pizza for 15 minutes, or until the crust is deep golden brown around the outside, the cheese is melted and bubbly, and the salami pieces have curled and are crisp on the edges. As soon as the pizza comes out of the oven, drizzle the honey mainly over the salami pieces, but also over the outer edges of the crust. Cut into rectangles and serve immediately with many, many napkins.

Steps:

• An hour before you want to make the pizza, remove the dough from the refrigerator. Shape the dough into a ball and place on a baking sheet dusted with all-purpose flour. Dust the top with more flour then cover with a clean tea towel (not terry cloth). Place somewhere warm to rise, about 1 hour.
• When ready to cook the pizza, prepare a grill or large grill pan for high heat (about 500 degrees F). Clean the grill grates.
• On a work surface lightly dusted with all-purpose flour, press and stretch the dough out to about a 12-inch round. If it tears, just pinch it back together.
• Liberally sprinkle a pizza peel or an inverted baking sheet with all-purpose flour and semolina flour, if using. Carefully transfer the dough onto the floured side and reshape into a round, if necessary. Make sure the dough can easily slide around on the surface.
• Slide the dough onto the grill or grill pan, cover and cook until the bottom is charred and the top has puffed up, 3 to 4 minutes (or 5 to 7 minutes, for the grill pan).
• Transfer the crust, grilled-side up, to the pizza peel. Top with the marinara sauce and spread it to the edges. Arrange the cheese on top, followed by the salami and olives, in that order. Drizzle with extra-virgin olive oil.
• Reduce the grill temperature to 450 degrees F (or keep the grill pan over high heat). Add the pizza, cover and cook until the cheese is bubbly and the bottom of the crust is golden brown and crispy, 5 to 6 minutes.
• Remove from the heat and sprinkle with the crushed red pepper and freshly grated Parmesan. Drizzle with honey then freshly grind black pepper over the top. Pick the oregano leaves from the sprigs and sprinkle over the pizza. Slice and serve.

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll dough into a 10-in. circle. Transfer dough to a piece of heavy-duty foil (18x12-in. rectangle) coated with cooking spray; spritz dough. Refrigerate, covered, 10 minutes. Meanwhile, in a small bowl, beat cream cheese, 1/4 cup honey and cinnamon until smooth., Carefully invert dough onto grill rack; peel off foil. Grill, covered, over low heat 5 minutes or until lightly browned. Turn; grill 1-2 minutes longer. Remove from grill to a baking sheet. Spread with cream cheese mixture. Top with figs. Return pizza to grill; grill, covered, 5-7 minutes longer or until crust is lightly browned and toppings are heated through. Drizzle with remaining honey.