Fennel Salami and Friarielli Napoletani Pizza

Name: Fennel Salami and Friarielli Napoletani Pizza
Ingredients: Makes 1x 12/16” pizza; 250/330g pizza dough ball; 3-4 tbsp friarielli napoletani; 1 tbsp lemon oil; 3-4 slices fennel salami, quartered; 80g fior di latte/ low-moisture mozzarella; 60g scamorza cheese, cubed

A classic combo reimagined. In place of sausage, the fennel salami balances salty friarielli napoletani with sweet, aniseed notes. Topped off with a generous serving of smoky scamorza and fior di latte cheese.

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Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

Fire up your Ooni Pizza Oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
3

Stretch the pizza dough ball out and lay it on your lightly dusted pizza peel. Drizzle the oil over the base and use your fingers to spread it out. Take a handful of friarielli napoletani and shake to remove any excess liquid. Gently pull the greens out and place an even layer across the base.
4

Add the salami, followed by a generous handful of fior di latte and scamorza cheese. Make sure the toppings are evenly distributed, leaving 3 centimeters around the crust.
5

Slide the pizza off the peel and into your pizza oven. Cook for 1-2 minutes, turning regularly to ensure an even cook.
6

Remove the cooked pizza and serve right away!
7

The salty-sweet Fennel Salami and Friarielli Napoletani (and much more) are available in our Summer Pizza Provisions Box