Salametti and fresh mozzarella pizza

Visit Italy with this vino rosso salametti pizza recipe. The arugula adds a tangy, peppery flavour that’s sure to tantalize taste buds!


1 pizza (for 2 people)


1 hour


5 minutes



  • 1 fresh pizza dough ball
  • Flour, for rolling and hands
  • 125 ml (½ cup) homemade pizza sauce
  • 12 slices of Fantino&Mondello Red Wine Salametti or more, to taste
  • 1 ball (about 190 g) fresh mozzarella
  • 500 ml (2 cups) arugula
  • 5 ml (1 tsp.) fresh lemon juice
  • 10 ml (2 tsp.) olive oil
  • Salt and freshly ground pepper


  1. Place a pizza stone on the rack in the middle position of your oven. Preheat oven to 550 °F, or to its maximum temperature. Let heat for 45 minutes.*
  2. Dust the pizza dough ball lightly with flour. Using your hands, stretch the dough carefully to the desired thickness. You can also use a rolling pin to roll the dough out into a 12-inch disk on a floured work surface. Place the stretched dough on a piece of parchment paper.
  3. Spread dough with tomato sauce, then top with sliced salametti and fresh mozzarella pieces.
  4. Holding the parchment paper on both sides (or using a pizza peel), carefully transfer pizza to the pizza stone. Cook for 2 minutes then remove parchment paper in one swift motion (be very careful). Continue cooking for 3 to 5 minutes or until crust is golden.
  5. In a bowl, toss the arugula with lemon juice and olive oil. Season with salt and pepper.
  6. Garnish pizza with arugula and serve immediately.


*If you do not have a pizza stone, you can cook the pizza on a baking sheet (12 to 14 minutes in the oven at 425 °F).

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