Salami Pizza with Olio Nuovo

Posted by Gabi on Thursday, January 28, 2010

This tasty pizza showcases of one of my favorite olive oils--Olio Nuovo. Literally "new oil," Olio Nuovo taste like pure, fresh greenness. Best used within three months of being pressed, Olio Nuovo is a bold, strong oil that is best for finishing dishes. It's not in our online catalogue, but give us a call or shoot us an email and we'll make sure you get some Olio Nuovo.

Ingredients

1 package fresh pizza dough (buy it or make your own--about 1/2 lb)
8-10 slices salami
1 onion, sliced
2 Roma tomatoes, cut into chunks
1/2 cup ricotta
1/4 cup shredded Parmesan
freshly ground pepper to taste
2 tbsp Arbequina Extra Virgin Olive Oil
1 tbsp Olio Nuovo from The Olive Press

Directions

Preheat oven to 450 degrees F. Lightly dust a pizza pan or baking sheet with flour.

Heat Arbequina Extra Virgin Olive Oil in a medium frying pan over medium heat. Add onions and allow to caramelize, 10-12 minutes. Remove from heat.

On a floured surface, roll pizza dough out into a 10-12” circle. Transfer dough to pizza pan or baking sheet.

Using a rubber spatula or butter knife, spread the ricotta over the dough, leaving about 1” edge for a crust. Spread out the salami slices evenly throughout the pizza. Scatter the caramelized onions and tomato chunks in between the salami slices. Sprinkle the whole thing with the Parmesan and a sprinkling of freshly ground pepper.

Bake for 12-15 minutes or until crust is golden and cheese is browned in spots. Drizzle with Olio Nuovo.

Cut into wedges and serve.

Serves 2-4