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Fennel Salami and Friarielli Napoletani Pizza Recipe

Fennel Salami and Broccoli Rabe Pizza

A classic combo reimagined. In place of sausage, the fennel salami balances salty broccoli rabe with sweet, aniseed notes. Topped off with a generous serving of smoky scamorza and fior di latte cheese.


Makes 1x 12/16” pizza

250/330g pizza dough ball
3-4 tbsp broccoli rabe
1 tbsp lemon oil
3-4 slices fennel salami, quartered
80g fior di latte/ low-moisture mozzarella 
60g scamorza cheese, cubed


Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Fire up your Ooni Pizza Oven. Aim for 950˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Stretch the pizza dough ball out and lay it on your lightly dusted pizza peel. Drizzle the oil over the base and use your fingers to spread it out. Take a handful of broccoli rabe and shake to remove any excess liquid. Gently pull the greens out and place an even layer across the base. 

Add the salami, followed by a generous handful of fior di latte and scamorza cheese. Make sure the toppings are evenly distributed, leaving about 1 inch around the crust. 

Slide the pizza off the peel and into your pizza oven. Cook for 1-2 minutes, turning regularly to ensure an even cook.

Remove the cooked pizza and serve right away!

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