• Carly Zimmaro

la Pizza Salata

la Pizza Salata | eatlovegarlic.com @eatlovegarlic

If you like pepperoni, you will totally forget about it after you eat this pizza.

This is like - pepperoni's BFF.

I literally had to eat this pizza twice, two nights in a row, because I loved it so much.

I know. Pizza and pasta will be the death of me.

la Pizza Salata | eatlovegarlic.com @eatlovegarlic

Only two meats needed for this bad boy.

Soppressata and Prosciutto.

Soppressata is an Italian dry salami.

Prosciutto is a dry-cured ham.

I am not a ham lover, but prosciuttio has my heart.

These two meats are outstanding, and give out a great salty bite, which is why I named this pizza "salted pizza" in italian.

la Pizza Salata | eatlovegarlic.com @eatlovegarlic

The base is super simple, your favorite marinara or pizza sauce and really good fresh mozzarella.

The meats are the star of this dish.

And then topped with beautiful fresh homegrown oregano.

Just perfection.

la Pizza Salata | eatlovegarlic.com @eatlovegarlic
la Pizza Salata | eatlovegarlic.com @eatlovegarlic

This pizza is game day food for the boys for sure.

And easy to make.

You can use a pre-made pizza dough if you want to cut time.

Or you can use mine! {which took me two years to per-fect. so you'll love it}

la Pizza Salata | eatlovegarlic.com @eatlovegarlic
la Pizza Salata | eatlovegarlic.com @eatlovegarlic

come to mama.

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: Makes two small pizzas


  • Pizza Dough Recipe

  • Pizza Sauce (I used Don Pepino's)

  • Fresh Mozzarella

  • Prosciuttio

  • Soppressata

  • Raw garlic pressed or finely minced

  • Fresh Oregano


  1. Preheat oven, with pizza stone in, to 500 degrees (if using a pizza stone, if not just preheat oven to 450)

  2. Roll out the pizza dough to desired shape and thickness (pizza dough recipe makes two, I cut in half and placed in fridge in plastic wrap and saved for a later time)

  3. Top the pizza with garlic, then dollops of the pizza sauce.

  4. Layer over thick slices of mozzarella.

  5. Then place the meat on, I folded mine and formed into a flour shape, pinching the end as I pushed into the dough to stay in that shape as it cooks.

  6. Bake on the preheated stone for 10 minutes until cheese is gooey and meat has crisped. (If not using a stone, place the pizza on a parchment lined baking sheet and bake)

  7. Take out the pizza and sprinkle over fresh oregano and servie immediately.

  8. ENJOY!!

la Pizza Salata | eatlovegarlic.com @eatlovegarlic
la Pizza Salata | eatlovegarlic.com @eatlovegarlic

As I look at this now, I should have topped this with a nice fried egg.

Please, do it - for me.


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