The debate between pepperoni vs. salami on pizza is ongoing. Though not quite as popular as pepperoni, salami is still one of the world’s favorite pizza toppings.
But how does this delicacy work on pizza? In this article, I’ll talk about everything you need to know about using salami on pizza.
Table of Contents
Can You Use Salami on Pizza?
Like pepperoni, salami works perfectly on pizza.
Different types of salami have different flavors, and whatever kind you use on your pizza will definitely add a unique taste.
In fact, pepperoni, a very common pizza topping, is technically a type of salami.
Is Salami a Good Pizza Topping?
Salami is a great pizza topping.
It adds a unique twist to the flavor, and depending on the type of salami you use, you can combine many different ingredients and make various pizzas that are one of a kind.
Salami vs. Pepperoni on Pizza
There has always been debate on whether salami or pepperoni is better as a topping on pizza. Ultimately, it just depends on your personal taste.
Pepperoni adds a more smokey and spicy flavor to the pizza, while salami offers a more herbal flavor with a softer texture. Both are compatible with many different pizza toppings.
Pepperoni is thought to have been invented to add a layer of flavor to pizzas.
Still, it has a much deeper, richer, and smokier flavor than salami, despite being prepared with the same types of meat: beef, pork, and, in some circumstances, turkey.
Pepperoni is typically a much darker red than salami, owing to nitrites interacting with the meat’s myoglobin and a combination of modern curing agents in its production to prevent bacterial contamination.
In just over a century, pepperoni has become America’s number one pizza topping of choice. Pepperoni is served on nearly 40% of all the pizzas served in America.
However, this doesn’t mean that one is better than the other. Salami on pizza is preferred by many, primarily because of its variety and less spicy flavor.
What Type of Salami Goes on Pizza? (Best Salami for Pizza)
What type of salami you use is determined by what kind of pizza you want.
For example, Genoa salami has been seasoned with garlic and red wine for a rich taste. Pepperoni is a better option for spicy pizza. Soppressata or Picante are the best choices for spicy salami pizza.
Italian salami is often chosen as a pizza topping. However, there are hundreds of types of Italian salamis to choose from, which could make choosing the best one difficult.
For instance, Genoa salami is a renowned salami that originates in Genoa, Italy, and has a rich taste.
Likewise, Felino salami, commonly known as the “King of Salami,” originates in Felino, Italy, and has a smooth flavor derived from fiery peppercorns and wine.
Finally, soppressata is a famous Italian salami in the United States with a spicy taste from red pepper flakes.
All of these are excellent choices for your pizza, depending on your taste preferences.
It is always better to look for salami with low levels of nitrates, which are difficult to locate unless you read the ingredient list.
Most national standard food regulations require them to use some sort of nitrate to ensure that no nasty germs develop within the salami.
Even on nitrate-free labels, they use a substitute like celery powder, which itself has naturally occurring nitrates.
But one rule remains: when it comes to a superb pizza, less is more if excellent ingredients are utilized. In other words, you don’t need to go overboard with topping salami on your pizza.
Salami Pizza Ideas
Salami Pizza With Cheese and Mushrooms
This is a classic and excellent combination for your taste buds. It is also easy to make.
You can use pre-made pizza dough, or you can make it on your own. Then preheat the oven and grease up your pizza tray.
On each prepared tray, place the pizza dough foundation. Sprinkle 1/4 cup of cheese over the foundation.
Top it with salami, mushrooms, and tomatoes. Sprinkle with additional pizza cheese on top, then bake for 10 minutes, or until the base is crisp and the cheese is melted and golden.
Pesto and Salami Pizza
This pizza is topped with mozzarella, dry salami, and grated Parmesan cheese and then baked till brown and bubbling.
The pizza is then topped with a smear of fresh basil pesto. Each bite is rich and flavorful, with a burst of freshness provided by the pesto. So simple and tasty.
Preheat the oven and place the oven rack in the lowest position available. Grease a pizza pan lightly with nonstick cooking spray.
Make a round of pizza dough large enough to fit the pizza pan. Drizzle olive oil very lightly over the dough, spreading it evenly with your hands.
Mix in a pinch of kosher salt into the dough. Spread the sauce equally over the shredded mozzarella cheese on the pizza and season with kosher salt for taste.
Distribute the fresh mozzarella and salami pieces evenly. Finish with a sprinkling of grated Parmesan cheese and a few grinds of black pepper.
Place the pizza on the bottom shelf of the oven and bake for nine to 11 minutes, or until the dough is golden brown (bottom and edge) and the cheese is lovely and bubbling.
Even though salami is a great pizza topping and gives many varieties to choose from, its versatility doesn’t stop there.
Salami is a considerably more adaptable sausage than pepperoni. As a result, it has cemented its position in the popular vocabulary of American cuisine by becoming a mainstay of hot and cold deli sandwiches from coast to coast.
And you won’t be able to stroll into the kitchen of any Italian restaurant without encountering a multitude of dishes prepared with salami.
Salami isn’t just an essential ingredient of Italian cuisine; it’s also found new fame in the cooking enclaves of craft brewers and the kitchens of bright young trendy chefs. And now, it’s become one of the mainstays in pizza kitchens in every city across the United States.