Pizza is one of those rare foods you can reinvent endlessly: change some toppings and you get a completely different experience. It’s a flexible canvas that welcomes creativity, provided the flavors work together. Sometimes a simple combination becomes unexpectedly brilliant — and this honey-drizzled salami pizza is exactly that kind of revelation.
I first heard about it when my friend Meseidy from The Noshery shared a photo of a “Pig and Honey” pizza from a Dallas pizzeria. The idea was straightforward: salami and honey. Curious, I tried a quick bite at home — salami rolled with honey — and the sweet-salty contrast was immediate and delightful. It was so convincing I knew I had to make a full pizza version.
When the salami crisps and curls at the edges it becomes almost bacon-like: salty, garlicky and crisp in all the right places. Layered over a chewy pizza crust with mozzarella and provolone, then finished with a light drizzle of mild honey, the flavors truly sing. The honey balances the savory and brings out the salami’s complexity without overpowering the cheese or crust.
This pizza is now a favorite for entertaining and holiday gatherings. It’s easy to assemble with pantry-friendly ingredients, fills the house with an irresistible aroma while baking, and looks impressive on the table. Best of all, it’s simple to prepare — no exotic ingredients or special equipment required — yet the result feels elevated.
If you arrive at our door to sing a carol or brave a snowy driveway, expect to be handed a warm slice. That’s how we welcome guests: with pizza, plenty of napkins, and good company.
Honey-Drizzled Salami Pizza
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon semolina or corn meal
- 1 pound pizza dough homemade or purchased
- 3/4 cup pizza sauce homemade or purchased
- 7-8 ounces shredded mozzarella about 2 cups
- 4 slices provolone cheese
- 12 thin slices hard salami
- 2 tablespoons mild honey or more to taste
Instructions
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Preheat the oven to 475°F (245°C).
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Drizzle 2 tablespoons of olive oil across the bottom of a rimmed half-sheet pan. Sprinkle semolina or cornmeal evenly over the surface. With oiled hands, press the pizza dough into the pan, stretching it as thin as possible without tearing. Work the dough into the corners and up to the edges; if it resists, let it rest 10 minutes and try again.
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Spread the pizza sauce evenly over the crust. Scatter the shredded mozzarella across the top, then tear the provolone into about 2-inch pieces and distribute them evenly. Arrange the salami slices over the cheese. Bake 15 minutes, or until the crust is deep golden, the cheese is melted and bubbly, and the salami has curled and crisped at the edges. As soon as the pizza comes out of the oven, drizzle the honey mainly over the salami but also lightly over the crust. Cut into rectangles and serve immediately with plenty of napkins.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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Disclosure: This post was sponsored by Kraft Foods, Inc. The original author is a member of the Kraft Tastemakers 2013 team. All recipes, photos, and opinions remain their own.