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Nostrano Charcuterie Pizza

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1 ball pizza dough
35 g each : Nostrano calabrese salami, mild Genoa salami, mild capicollo and prosciutto
100 g mozzarella
75 ml marinara sauce
40 g marinated artichoke hearts, cut into strips
½ red pepper, quartered
1 sprig fresh rosemary, chopped
30 ml (2 tbsp.) extra virgin olive oil
½ cup arugula
Salt and freshly ground black pepper


Remove dough ball from fridge, cover and let stand 30 minutes.
Preheat oven to 400°F (200°C).
In a bowl toss peppers together with 1 tbsp. olive oil and the rosemary. Season with salt and pepper. Roast the peppers on the B.B.Q or in the oven. Cut into strips. Set aside.
Form dough by hand on a floured work surface. Place on a lightly oiled baking sheet. Spread with marinara sauce. Bake crust with sauce for 5 minutes. Remove from oven.
Top evenly with Nostrano sliced cold cuts. Add cheese and artichokes and finish with the pepper strips.
Bake 10 minutes or until cheese is melted and starting to brown.
Remove pizza from oven and garnish with arugula and a drizzle of olive oil.

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