Spicy Italian Deli Pizza
From the renowned Italian Hoagie, comes this NY deli-inspired pizza. The finest cuts of mortadella ham and salami Milano sit atop a sweet vinaigrette tomato base, layered with gooey mozzarella and sharp provolone cheese. Topped with sliced pickle and sweet pepper, finished with a handful of fresh arugula and dollops of fiery Miscela Explosiva.
Makes 1x 12/16” pizza
For the sauce
400g tin San Marzano Tomatoes
2tsp balsamic vinegar
1tsp olive oil
¼ tsp Dijon mustard
½ tsp salt
1 tsp sugar
½ tsp dried oregano
2 cloves garlic, minced
For the pizza
250/330g classic pizza dough
60g mozzarella cheese, torn into chunks
3-4 slices Milano salami
3-4 slices mortadella ham
60g provolone cheese, thinly sliced
30g sweet pickled peppers
1 pickled gherkin, finely sliced
2-3 tsp Tutto Calabria Miscela Explosiva
Handful fresh arugula
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Strain the tomatoes to remove excess liquid. Transfer to a bowl and crush the tomatoes to a pulp with your fingers. Add the remaining ingredients and mix well. Cover and refrigerate for at least an hour.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel.
Spread 3-4 tbsp of sauce evenly over the base. Top with an even layer of mozzarella cheese, followed by slices of Milano salami, and finally provolone cheese.
Slide the pizza off the peel and into the oven. Cook for 1-2 minutes, turning regularly. Once cooked, transfer the pizza to a serving board.
To make a mortadella rose, roll each slice into a thin tube. Pinch one end, and fold down the layers at the top to form a layered rose shape. Top the pizza with the mortadella roses, followed by 2-3 sweet pickled peppers, gherkin slices, and a couple dollops of Miscela Explosiva. (But be warned, this stuff is hot!) Finish with a handful of fresh rocket and light drizzle of balsamic vinegar.