Homemade Salami Pizza with Hot Honey

Name: Homemade Salami Pizza with Hot Honey
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 (28 oz) can peeled San Marzano tomatoes; 1/2 tsp dried oregano; 1/4 tsp salt; 1 lb pizza dough; all-purpose flour, for dusting; 8 oz low-moisture mozzarella cheese, shredded; 4 oz beef salami, sliced; 1/4 cup Parmesan cheese, for garnish; 1 tbsp hot honey, for drizzling

This homemade salami pizza features a simple San Marzano tomato sauce base, stretched dough cooked on a pizza steel, and topped with low-moisture mozzarella, sliced beef salami, and finished with a hot honey drizzle for sweet-spicy contrast.

🌍Italian-American 🏷️Pizza 🏷️Salami pizza 🏷️Homemade pizza 🏷️Hot honey Mozzarella

🏷️

🏷️San marzano

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 (28 oz) can peeled San Marzano tomatoes
1/2 tsp dried oregano
1/4 tsp salt
1 lb pizza dough
all-purpose flour, for dusting
8 oz low-moisture mozzarella cheese, shredded
4 oz beef salami, sliced
1/4 cup Parmesan cheese, for garnishoptional
1 tbsp hot honey, for drizzlingoptional

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a bowl, combine the peeled San Marzano tomatoes, dried oregano, and a light pinch of salt.
2
Using an immersion blender, blend the sauce until it's smooth.
3
On a lightly floured surface, begin to stretch your pizza dough. You can grip the edges and let the weight of the dough stretch it naturally.
4
Continue to gently press the dough out into a circular shape on the floured surface.
5
Lightly flour a pizza peel and transfer the stretched dough onto it.
6
Spread a light layer of the prepared tomato sauce over the dough, leaving a small border for the crust.
7
Sprinkle generously with shredded low-moisture mozzarella cheese.
8
Arrange the beef salami slices evenly over the cheese.
9
Preheat your oven or grill with a pizza steel inside to 550°F.
10
Give the peel a gentle shake to ensure the pizza slides freely, then quickly and carefully slide the pizza onto the preheated pizza steel.
11
Cook for 8-12 minutes, until the crust is golden brown and charred in spots, and the cheese is melted and bubbly.
12
Remove the pizza from the oven/grill and place it on a cutting board.
13
Garnish the hot pizza with freshly grated Parmesan cheese and a drizzle of hot honey.
14
Slice and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Stretch dough gently from the center outward to avoid overworking gluten; let it rest 5–10 minutes between stretches if it springs back.
Place toppings on a hot pizza steel only after the crust has set slightly (2–3 minutes bare dough) to prevent sogginess.
Drizzle hot honey just before serving for maximum contrast and flavor; cold honey will not penetrate the cheese and crust.
Use a pizza peel dusted generously with flour to transfer the stretched dough onto the hot steel without sticking.

Substitutions

San Marzano tomatoes → canned crushed Roma tomatoes or tomato puree (slightly sharper flavor, adjust salt)
Beef salami → pepperoni, soppressata, or spicy Italian sausage (similar cooking time)
Low-moisture mozzarella → fresh mozzarella added in last 2 minutes (wetter result, tear into pieces)
Hot honey → spicy infused olive oil or sriracha-honey drizzle (same sweet-heat effect)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a pizza steel or skillet over medium heat until the crust crisps and toppings warm through.

Equipment

pizza steel · pizza peel

Common Questions

Can I make the pizza dough from scratch?

This recipe uses 1 lb prepared pizza dough. For homemade dough, prepare a basic pizza dough recipe 2–4 hours ahead or overnight for best flavor and texture.