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Products / Hormel

Pepperoni and salami crust pizza

A thin, crisp crust topped with the meat from your tray, melted cheese, and a squeeze of heat. This is as fast as ordering, and what you have on hand tonight becomes dinner.

Serves 2. 25 minutes, 10 at the stove.

About 1130 calories a serving, 54 g protein, 43 g carbohydrate, 81 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need

To buy

  • 8 oz whole milk mozzarella

From your shelf

  • 4 oz Hormel pepperoni
  • 4 oz Hormel hard salami

Staples

  • 2 tablespoons oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups flour

  1. Heat your oven to 475°F [245°C]. Stir 1 1/2 cups flour with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add 2 tablespoons oil and 1/2 cup water and mix until a shaggy dough forms.
  2. Turn the dough onto an oiled baking sheet and stretch it into a thin 12-inch round or oval, working from the center outward. Let it rest for a few minutes while you chop 4 oz pepperoni and 4 oz salami into bite-sized pieces.
  3. Scatter the pepperoni and salami over the dough, then tear 8 oz mozzarella into small pieces and distribute evenly. Slide the sheet into the oven.
  4. Bake for 12 to 15 minutes until the crust is golden and the cheese is melted and bubbling at the edges. Remove from the oven and let it rest for 2 minutes before slicing.

Note Swap the mozzarella for sharp cheddar or a mix if you prefer. Leftover pizza keeps, covered, for two days; reheat in a 350°F oven for four minutes. Serve with a simple salad or pickled vegetables on the side to cut the richness of the meat and cheese.

On the label

HORMEL PEPPERONI - PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID,HORMEL HOMELAND HARD SALAMI - BEEF AND PORK, SALT, CONTAINS 2% OR LESS OF DEXTROSE, WATER, SPICES, GARLIC POWDER, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIC ACID),SARGENTO MILD CHEDDAR CHEESE - PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [VEGETABLE COLOR], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING] NATAMYCIN [A NATURAL MOLD INHIBITOR],SARGENTO COLBY JACK CHEESE - COLBY CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO {VEGETABLE COLOR}], MONTEREY JACK CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR],CRACKERS - ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 {THIAMINE MONONITRATE}, VITAMIN B2 {RIBOFLAVIN}, FOLIC ACID], SOYBEAN OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS 2% OR LESS OF SALT, CORN SYRUP, LEAVENING [BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE], WHEY [MILK], SOY LECITHIN)

Hormel, prepared wraps and burittos, serving 28 MG, package 28 oz. Ingredients as printed on the label.

More from Hormel

Other pepperoni

Cooks as pepperoni, salami. Half of it left? Use up the pepperoni.

Had this in a photo? Cook with it Photograph your shelf