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Thin Crust Genoa Salami Pizza

 
One serving costs about $1.36

$1.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 crust Mediterranean,Italian,European
spoonacular Score:76%

Spoonacular Score: 76%

 

Thin Crust Genoa Salami Pizza might be just the Mediterranean recipe you are searching for. For $1.36 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 478 calories, 19g of protein, and 13g of fat each. This recipe is liked by 1 foodies and cooks. A mixture of salt, genoa salami, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. Try Genoa Salami Stacks, Sopressatan and Genoa Salami Calzones, and Sopressatan And Genoa Salami Calzones for similar recipes.

Ingredients

Servings:
2.5 cups
2.5 cups all purpose flour
all purpose flour
6
6  basil leaves
basil leaves
some
some fresh ground pepper
fresh ground pepper
1 tsp
1 tsp olive oil
olive oil
1 cup
1 cup pizza sauce
pizza sauce
0.5
0.5  red bell pepper
red bell pepper
0.25
0.25  diced red onion
diced red onion
some
some crushed red pepper flakes
crushed red pepper flakes
6 slices
6 slices salami
salami
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup shredded mozzarella cheese
shredded mozzarella cheese
3 tsps
3 tsps sugar
sugar
1 cup
1 cup water
water
1 pkg
1 pkg yeast
yeast
2.5 cups all purpose flour
2.5 cups
all purpose flour
6  basil leaves
6
basil leaves
some fresh ground pepper
some
fresh ground pepper
1 tsp olive oil
1 tsp
olive oil
1 cup pizza sauce
1 cup
pizza sauce
0.5  red bell pepper
0.5
red bell pepper
0.25  diced red onion
0.25
diced red onion
some crushed red pepper flakes
some
crushed red pepper flakes
6 slices salami
6 slices
salami
0.25 tsps salt
0.25 tsps
salt
1 cup shredded mozzarella cheese
1 cup
shredded mozzarella cheese
3 tsps sugar
3 tsps
sugar
1 cup water
1 cup
water
1 pkg yeast
1 pkg
yeast

Equipment

mixing bowl
mixing bowl
kitchen towels
kitchen towels
oven
oven
frying pan
frying pan
mixing bowl
mixing bowl
kitchen towels
kitchen towels
oven
oven
frying pan
frying pan


Instructions

  1. Preheat oven to 400
  2. Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.
  3. Add olive oil to the water yeast combo.
  4. Shift together salt, sugar and flour in a separate bowl.
  5. Using a dough hook attachment, add dry mixture to wet in cup increments until the dough comes together to form a slightly tacky ball.
  6. Remove dough from mixer and lightly knead.
  7. Leave to rest covered by a clean tea towel for ten minutes.
  8. Divide dough in two and stretch one half to fit an 11-inch pizza pan.
  9. Place other half in the fridge for another time or form into a second pizza.
  10. Spread pizza sauce over the dough and sprinkle with chili pepper flakes and the red onion.
  11. Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.
  12. Top with remaining red onion, red pepper and basil leaves.
  13. Place in the oven and bake for 12-15 minutes rotating halfway through.
  14. When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.
  15. Serve with a sprinkling of fresh ground pepper and a nice cold beer.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.36
Ingredient
2.5 cups all purpose flour
6 basil leaves
some fresh ground pepper
1 teaspoon olive oil
1 cup pizza sauce
½ red bell pepper
¼ diced red onion
some crushed red pepper flakes
6 slices salami
1 cup shredded mozzarella cheese
3 teaspoons sugar
1 package yeast
Price
$0.42
$0.09
$0.01
$0.05
$0.96
$0.30
$0.09
$0.41
$1.10
$1.72
$0.02
$0.27
$5.44

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
477 Calories
19g Protein
13g Total Fat
70g Carbs
36% Health Score
Limit These
Calories
477
24%

Fat
13g
20%

  Saturated Fat
5g
35%

Carbohydrates
70g
23%

  Sugar
7g
8%

Cholesterol
32mg
11%

Sodium
986mg
43%

Get Enough Of These
Protein
19g
39%

Vitamin B1
0.97mg
65%

Selenium
35µg
51%

Folate
202µg
51%

Vitamin B2
0.65mg
39%

Vitamin B3
7mg
35%

Manganese
0.7mg
35%

Vitamin A
1545IU
31%

Vitamin C
23mg
29%

Iron
5mg
28%

Phosphorus
253mg
25%

Fiber
4g
19%

Calcium
176mg
18%

Vitamin B12
1µg
17%

Zinc
2mg
16%

Vitamin B6
0.3mg
15%

Vitamin E
2mg
14%

Potassium
458mg
13%

Copper
0.26mg
13%

Magnesium
43mg
11%

Vitamin B5
1mg
10%

Vitamin K
8µg
8%

covered percent of daily need

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