Name: Arugula Salami Pizza Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 fresh pizza dough; Cornmeal for dusting the pan; 2 tbsp olive oil; 1/2 cup grated mozzarella; 1/2 cup Colby Jack cheese; Fresh Romano or Parmesan cheese for grating on top; 2 tbsp fresh-grated Parmesan or Romano cheese (for parsley mixture); 2 – 3 tbsp fresh Italian parsley, chopped; 1 – 2 grilled garlic cloves; 1 tsp dried oregano, crushed; 1 tsp coarse-ground black pepper; Fresh arugula; Red onion, thinly sliced; Pepperoni, sliced thin; Green olives, sliced; Capers, drained; Pepperoncini, sliced; Grated Parmesan or Romano cheese (for topping); Drizzle of olive oil; Miller’s Banana Pepper Sauce, for drizzling and dipping

Jump to Recipe

If you are on the lookout for a pizza that marries peppery greens with savory meat and a burst of bold flavors, the Arugula Salami Pizza is the delicious answer you didn’t know you needed. This vibrant pizza boasts a crispy crust, melted mozzarella and Colby Jack cheese layers, and the exciting pop of salty salami and tangy capers. Fresh arugula adds a peppery crunch while the garlic-parsley olive oil drizzle brings everything together with an herby, zesty finish. It’s a joyful, bold, and utterly satisfying slice of heaven for any pizza lover.

Arugula Salami Pizza Recipe - Recipe Image

Ingredients You’ll Need

This Arugula Salami Pizza relies on a handful of fresh and simple ingredients, each chosen to play a unique role in crafting its remarkable flavor, texture, and aroma. From the foundational fresh pizza dough to the punchy garlic and herbs, these components build a harmonious and memorable experience bite after bite.

Fresh pizza dough: The essential base that yields a chewy, airy crust with a slight crisp around the edges.
Grated mozzarella: Brings that irresistible creamy, stretchy cheese goodness that pizza is all about.
Colby Jack cheese: Adds a mild, buttery note and a beautiful melty texture.
Fresh Romano or Parmesan cheese: For grating on top, offering a sharp, nutty finish.
Cornmeal: Dusts the pan to keep the crust perfectly crisp and non-stick.
Olive oil: The heart of the garlic-Italian parsley drizzle, infusing the pizza with richness and herbaceous brightness.
Fresh Italian parsley: Adds a fresh, peppery green flavor that complements the spice of the salami.
Grilled garlic cloves: Impart a subtle, smoky depth that transforms the oil topping.
Dried oregano: Classic herbaceous seasoning that enhances the pizza’s Mediterranean vibe.
Coarse-ground black pepper: For a little kick in every bite.
Fresh arugula: Sprinkled atop for that fresh, peppery crunch and brilliant pop of green.
Red onion, thinly sliced: Adds a sweet yet sharp layer that pleasantly contrasts the cheese.
Pepperoni slices: Salty, spicy, and perfectly crispy when baked.
Green olives: For a briny punch that cuts through the richness.
Capers: Provide a tangy burst of salty flavor that pairs beautifully with the pepperoni.
Pepperoncini, sliced: Brings mild heat and acidity.
Miller’s Banana Pepper Sauce: A zesty final touch for drizzling and dipping that keeps every bite exciting.

How to Make Arugula Salami Pizza

Step 1: Prepare the Garlic-Parsley Oil Drizzle

Begin by gently charring the garlic cloves in their skins in a small cast-iron pan. This smoky step deepens the flavor, making the oil drizzle truly crave-worthy. Once cooled, pop the garlic out of the skins and grate it finely. Then, combine the olive oil, chopped fresh Italian parsley, grated garlic, freshly grated Parmesan or Romano cheese, dried oregano, and coarse black pepper in a bowl. This aromatic mixture will layer complex, herbaceous notes over your pizza, creating a savory backbone that ties all the toppings together.

Step 2: Preheat and Prepare Your Pizza Base

While the oil mixture rests, preheat your oven to 400 degrees Fahrenheit. Dust your pizza pan liberally with cornmeal to prevent sticking and to add a subtle crunch to the crust’s bottom. Gently stretch your fresh pizza dough over the prepared pan, aiming for an even, round shape without tearing. This dough is the canvas that lets all your toppings shine.

Step 3: Assemble the Pizza

Brush the entire surface of the dough with the prepared garlic-parsley oil drizzle, ensuring every slice will be infused with that vibrant, savory flavor. Sprinkle the grated mozzarella and Colby Jack cheese evenly over the dough. Add thin slices of pepperoni across the top, letting the edges curl up slightly during baking for that perfect crisp texture. For an extra layer of cheesy goodness, grate fresh Parmesan or Romano over the pizza and finish with a gentle drizzle of olive oil.

Step 4: Bake to Golden Perfection

Place the assembled pizza in the oven and bake for 30 to 35 minutes. Watch closely as the crust turns a beautiful golden brown, and the cheese melts into gorgeous gooey puddles interspersed with crispy pepperoni cups. This baking time strikes a balance of crispness and melty indulgence that is the hallmark of a perfect Arugula Salami Pizza.

Step 5: Add Fresh Toppings and Final Drizzle

Once out of the oven, immediately top with fresh arugula, thinly sliced red onion, green olives, capers, and pepperoncini slices. The fresh arugula adds a lively crunch and peppery kick to contrast the rich baked cheese and spicy salami. Finish with a generous drizzle of Miller’s Banana Pepper Sauce for a tangy, slightly sweet heat that will keep your taste buds dancing.

How to Serve Arugula Salami Pizza

Garnishes

Garnishing your Arugula Salami Pizza with fresh elements like extra arugula leaves, a sprinkle of cracked black pepper, or a bit more grated fresh parmesan can amplify its fresh, vibrant flavor profile. A final drizzle of olive oil or spicy pepper sauce right before serving also adds an elegant gloss and additional layers of flavor.

Side Dishes

This pizza shines as a main dish but pairs wonderfully with light sides such as a crisp mixed green salad dressed in lemon vinaigrette or a simple bowl of marinated roasted vegetables. A chilled glass of crisp white wine or sparkling water with lemon complements the pizza’s peppery and savory flavors perfectly.

Creative Ways to Present

For a fun twist, serve the Arugula Salami Pizza sliced into smaller squares for party appetizers, or arrange individual mini pizzas on a wooden board for a colorful, shareable spread. Wrapping some arugula and pepperoni slices into each slice just before eating can add an exciting textural variation that guests will love.

Make Ahead and Storage

Storing Leftovers

Leftover Arugula Salami Pizza stores well in an airtight container in the refrigerator for up to 3 days. Be sure to keep any fresh arugula separate and add it fresh when serving leftovers to maintain that crisp peppery bite.

Freezing

You can freeze leftover cooked pizza slices by wrapping them tightly in plastic wrap and then aluminum foil. Frozen pizza will retain quality for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Reheating

To reheat, place slices on a baking sheet in a preheated oven at 375 degrees Fahrenheit for about 10 minutes. This method crisps the crust back to life and melts the cheese just right without turning soggy. Avoid microwaving if possible as it can make the crust chewy.

FAQs

Can I use store-bought pizza dough for this recipe?

Absolutely! Store-bought pizza dough works wonderfully for Arugula Salami Pizza and makes the whole process quicker. Just be sure to let it come to room temperature before stretching for easier handling.

What if I don’t like spicy toppings like pepperoncini?

No worries at all. You can omit pepperoncini or substitute with mild roasted red peppers for sweetness without heat. The pizza is flavorful enough to shine even without the spice.

Is it possible to make this pizza gluten-free?

Yes! Simply swap out the regular pizza dough with your favorite gluten-free dough and proceed as directed. Just be mindful that crust texture may vary slightly depending on the gluten-free base you choose.

How do I store the fresh arugula if I want to prep ahead?

Keep the arugula in a sealed container or bag in the refrigerator and add it to the pizza just before serving. This keeps the leaves fresh, crisp, and prevents them from wilting due to heat or moisture.

Can I make the garlic-parsley oil in advance?

Yes, you can prepare the drizzle up to a day ahead and store it covered in the refrigerator. Bring it back to room temperature before using it on your pizza to let the flavors bloom.

Final Thoughts

Making an Arugula Salami Pizza at home is like inviting a burst of lively, layered flavors to your kitchen table. With its crispy crust, juicy pepperoni, refreshing arugula, and that irresistible garlic-parsley oil, every bite is a celebration. I encourage you to give this recipe a try and share it with friends or family — it’s the perfect way to elevate pizza night and create delicious memories.

Arugula Salami Pizza Recipe

★★★★★

5 from 6 reviews

Author: lilan
Total Time: 55 minutes
Yield: 1 large pizza (serves 4) 1x
Diet: Halal

Print Recipe

Description

A vibrant and flavorful Arugula Salami Pizza combining fresh pizza dough, a blend of cheeses, savory pepperoni, and a zesty parsley and garlic mixture, topped with fresh arugula and a drizzle of Miller’s Banana Pepper Sauce for a perfect balance of spice and freshness.

Instructions

Char the Garlic: Heat a small cast-iron pan over medium heat and place the garlic cloves (in their skin) directly in the pan to gently char. Allow the garlic to cool before removing it from the skin and grating it finely.
Prepare the Parsley Mixture: In a small bowl, combine the olive oil, chopped fresh Italian parsley, fresh grated Parmesan or Romano cheese, grated charred garlic, dried oregano, and coarse-ground black pepper. Stir well to combine and set aside.
Preheat Oven: Preheat your oven to 400°F (200°C) to ensure a hot environment for perfect pizza baking.
Prepare the Pizza Pan: Dust your pizza pan with cornmeal to prevent sticking and gently stretch the fresh pizza dough onto the prepared pan, shaping it evenly.
Assemble the Pizza: Spread the prepared parsley and garlic mixture evenly over the pizza dough. Sprinkle the grated mozzarella and Colby Jack cheeses on top, followed by the thinly sliced pepperoni. Add a layer of fresh grated Parmesan or Romano cheese and drizzle a little olive oil over the assembled pizza.
Bake the Pizza: Place the pizza in the preheated oven and bake for 30 to 35 minutes, or until the crust turns a beautiful golden brown and the cheese is melted and bubbly.
Add Fresh Toppings and Serve: Remove the pizza from the oven, top with fresh arugula, thinly sliced red onion, green olives, capers, and pepperoncini. Drizzle with Miller’s Banana Pepper Sauce for a spicy kick and additional olive oil if desired. Serve immediately with extra sauce for dipping.

Notes

For best flavor, use fresh, high-quality mozzarella and freshly grated Parmesan or Romano cheese.
Adjust the amount of pepperoni and toppings to your preference.
If you prefer a crispier crust, bake the pizza on a preheated pizza stone.
Allow the garlic to cool after charring to avoid burning your fingers when grating.
Miller’s Banana Pepper Sauce adds a tangy heat; use sparingly if sensitive to spice.
This recipe pairs well with a crisp white wine or a light beer.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American