Broiled Tomato-Salami Pizza 1.000

Michael Temchine for The Washington Post

Cooking for One Mar 3, 2010

This pizza makes use of 12-Hour Tomatoes that have been packed in jars, covered in oil and refrigerated since the summer harvest (see related recipe) as well as fantastic salami from Red Apron Charcuterie (reachable through Planet Wine, 703-549-3444). Other cured meats could be substituted.

Servings: 1
  • Flour
  • 1 ball (4 ounces) No-Knead Pizza Dough (see related recipe)
  • Coarse-grind cornmeal
  • 2 12-hour tomatoes, coarsely chopped (see related recipe; may substitute 2 or 3 large oil-packed sun-dried tomatoes, chopped)
  • About 3/4 ounce (two or three 4-inch round slices) imported italian salami or another sliced, cured meat
  • 2 ounces fresh mozzarella cheese, shredded
  • 4 large basil leaves, chopped
  • Extra-virgin olive oil, for drizzling (optional)

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If you are using a pizza stone, place it several inches from your oven's broiler element; preheat the oven to 500 degrees for at least 1 hour to let the stone heat up.

If you are using a cast-iron skillet or griddle pan, place it over high heat for 20 minutes or until it is smoking hot, then transfer it to the broiler (upside down if it's a skillet), making sure the surface is several inches from the broiler flame or element. Preheat the broiler.

Have a bowl of flour nearby; liberally dust a clean work space with some of the flour. Lay the dough ball on the work surface and roll to coat it with the flour. Dip your hands into the flour to coat them, then press the dough outward on its edges, turning it as you go, until it is about 8 inches in diameter. Liberally sprinkle a pizza peel or a large piece of cardboard with the cornmeal, then transfer the dough onto the cornmeal-covered surface. Jiggle the peel or cardboard to make sure the dough isn't sticking to it.

Spoon the chopped tomatoes onto the pizza dough, leaving a 1-inch margin at the edges, then layer on the following ingredients in order: the salami slices, the shredded mozzarella and the basil.

Switch the oven to broil. (If your broiler's on the bottom, carefully transfer the hot pizza stone to the broiler drawer.)

Use the peel or cardboard to slide the pizza onto the pizza stone, skillet or griddle under the broiler, and close the oven door. Broil for 3 to 5 minutes or until the dough has puffed up around the edges, the cheese has melted and the pizza has blackened in spots.

Use the peel or cardboard to remove the pizza. Drizzle with the oil, if desired. Let the pizza rest for a few minutes before cutting into quarters and serving.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

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