Tag: salami

Spicy Italian Flatbread Pizza

I’m always up for a good flatbread pizza. Usually that means a store-bought crust, a tomato-based sauce, cheese and traditional pizza toppings. Like Italian sausage. Or pepperoni. You know, the ‘regular’ things. This time I stepped out of my comfort zone and made a spicy Italian flatbread pizza. It was different (for me) and absolutely delicious. I loved the change from my ‘usual’ and would definitely make this again. And again.

Spicy Italian Flatbread Pizza

Salami Is Good

I used a genoa salami for my spicy Italian flatbread pizza. You don’t want a hard salami. You want one that is more pepperoni-like. Great flavor but not hard to chew if you know what I mean. You don’t have to get the expensive stuff either. Sandwich meat salami is perfect. I prefer one with a little spiciness to it. Not like a bologna-style or something like that. If you want more kick, just add more red pepper flake.

The Crunchier The Better

I like my flatbread pizzas to be crunchy. That’s a big reason I like them so much. It’s easy to get them nice and crunchy, too. I like to pre-bake my crust a few minutes to get the crunchy going. Then I add my toppings and continue baking it until nicely golden brown.

Make sure that you drain the artichoke hearts really well. Squeeze them a bit even. Moisture’s just gonna make the pizza soggy and you don’t want that.

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See Ya Tomorrow

I like to make extra flatbread pizzas. They actually re-heat pretty well. Like any leftover pizza. The nice thing about flatbreads is they do like to get crunchy in a hot oven. So I just pre-heat mine to 400 F. I put the pizza on a wire rack over a baking sheet. I could put it directly on the oven racks too, but usually I’ve got it sliced and that doesn’t work out so well. Ten or so minutes later I’ve got a super-hot, super-crunchy pizza again!

Also try my garlic Parmesan pizza rolls.

Spicy Italian Flat Bread Pizza
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5 from 1 vote

Spicy Italian Flatbread Pizza

Different and absolutely delicious.
Course Appetizer or Main
Cuisine American
Keyword flatbread, pizza
Prep Time 10 minutes
Cook Time 12 minutes
Servings 2
Calories 730kcal

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Brush top of flatbread with the oil.
  • Bake the flatbread a few minutes without any toppings to get it a little browned.
  • Sprinkle Italian seasoning over the pizza. Add onion, salami, artichoke hearts and cheese. Sprinkle with the red pepper flake.
  • Bake directly on the oven rack for 8-9 minutes or until the pizza is golden brown and crunchy.
  • Remove and slice and serve!

Notes

Best served immediately.

Nutrition

Calories: 730kcal | Carbohydrates: 102g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 1948mg | Potassium: 134mg | Fiber: 5g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 420mg | Iron: 6mg

Nutritional values are approximate.

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Salami Chips with White Bean Dip

Salami chips with a white bean dip are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even taste even better, but you can by serving them with a roasted garlic white bean dip. The creamy dip (almost like a hummus) complements the salami perfectly. This makes for a great easy appetizer or snack for the big game. Whomever said that you can’t have a super-meaty appetizer was wrong. Actually, I don’t know if anyone ever said that. Someone probably did at some point. And they were wrong!

Salami Chips with White Bean Dip

Remove The Casing

Most grocery stores sell a variety of different styles of salami. Grab a few different flavors and mix them up on the plate of salami chips with white bean dip. Many salamis have a very thick casing, which not all people enjoy. You can remove it quite easily after slicing the salami thin. I just use a small pairing knife to get it started then pull it off with my fingers.

I like my dip to be fairly smooth but not creamy. If you like yours to be smoother, just process it a bit longer in your food processor. Don’t go crazy. Process just a bit at a time. Remember you can process it longer, but you can’t un-process it!

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Also try my smoked glazed salami.

Salami Chips with White Bean Dip
Print Pin
4 from 1 vote

Salami Chips with White Bean Dip

Salami chips with a white bean dip are a dangerously tempting thing. Crunchy meaty yummy. It’d be difficult to make them even better, but you can by serving them with a roasted garlic white bean dip.
Course Appetizer
Cuisine American
Keyword beans, dip, salami
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 138kcal
Author Mike

Equipment

Ingredients

For the white bean dip

For the salami chips

  • 4 ounces salami sliced thin

Instructions

For the white bean dip

  • Pre-heat oven to 375 F.
  • Cut top off the garlic and drizzle with 1 teaspoon of the olive oil.
  • Wrap in foil and place in oven for 40-45 minutes or until soft.
  • Remove and let cool slightly.
  • Squeeze garlic from the cloves and add to a food processor.
  • Add remaining ingredients and puree until smooth. Add more water if the mixture is too thick.
  • Serve with the salami chips.

For the salami chips

  • Place salami on a parchment-lined baking sheet or on a rack over a baking sheet.
  • Bake for 10-15 or until starting to crisp and curl at the edges.
  • Remove and let cool and crisp more.

Notes

The technique also works on other dried meats, even pepperoni!

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 900mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

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Smoked Glazed Salami

I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.

Smoked Glazed Salami

Pass The Crackers

These sliced smoked glazed salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.

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Also try my salami chips with white bean dip.

Smoked Glazed Salami
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5 from 1 vote

Smoked Glazed Salami

These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
Course Appetizer
Cuisine American
Keyword salami, smoked
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10
Calories 386kcal
Author Mike

Ingredients

Instructions

  • Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
  • Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
  • Smoke the salami for 1 hour.
  • Combine the apricot preserves and Dijon and brush half over the tops of the salami.
  • Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
  • Remove from the smoker.
  • Serve as is, with a knife for slicing, as a great topping for crackers.

Notes

I also sliced the salami and served it on sandwiches.

Nutrition

Calories: 386kcal | Carbohydrates: 5g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 2087mg | Potassium: 352mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them. This is what omelets hope to be when they grow up!

Sweet Pepper and Salami Frittata

Changes Are Encouraged

You don’t have to stick to the recipe for this sweet pepper and salami frittata. It’s definitely ok to use other ingredients in place of the ones listed. Don’t have salami on hand? Ham works just fine. Or sausage. Not a fan of cherry tomatoes? Roasted red bell pepper is a fantastic change. And for a little kick use pepper jack cheese instead of cheddar!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my more-classic French omelet.

Sweet Pepper and Salami Frittata
Print Pin
4 from 1 vote

Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them.
Course Main
Cuisine American
Keyword breakfast, frittata
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 779kcal
Author Based on a recipe from The Garden of Eating

Equipment

Ingredients

  • 4 medium russet potatoes
  • 2 teaspoons olive oil
  • 1 large white onion diced
  • 2 medium sweet peppers chopped
  • 9 large eggs
  • 8 ounces sharp cheddar cheese shredded, divided
  • 6 ounces salami cubed
  • ½ pint cherry tomatoes halves
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 350 F.
  • Bring a large pot of water to a boil.
  • Add the potatoes. Boil until just starting to soften, 20-30 minutes.
  • Drain and let cool slightly, then cut into cubes.
  • Heat oil in a 10″ cast iron (or oven-proof) skillet.
  • Saute onions for 5 minutes.
  • Add peppers and saute another 5 minutes.
  • In a large bowl, beat the eggs.
  • Stir in half of the cheese and the salami, tomatoes, and basil.
  • Season with salt and pepper.
  • Pour mixture into the skillet and stir.
  • Bake for 15 minutes.
  • Sprinkle the remaining cheese over the top and return skillet to the oven, under the broiler, for 2 minutes or until the cheese is melted.

Notes

Substitute pepper jack for a nice little spicy kick.

Nutrition

Calories: 779kcal | Carbohydrates: 50g | Protein: 44g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 512mg | Sodium: 2114mg | Potassium: 1578mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3343IU | Vitamin C: 104mg | Calcium: 532mg | Iron: 6mg

Nutritional values are approximate.

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