This pizza recipe will go well with a red Zinfandel. We make this pizza at least a couple of times a month and it's a hit every time. The spiciness of the salami and spicy/sour of the pepperoncinis make this pizza crave worthy. We hope you enjoy it!
|Slice the onion into thin slices with a mandoline. Heat the olive oil in a saute pan until it starts to shimmer. Saute the onions over low heat until they are nice and caramelized.|
|Preheat oven to 450 degrees.|
|Spread flour on your work surface and roll out the dough until it is as thin as you like it - we like our pizza crust to be as thin as possible. Spray a pizza pan with any non-stick cooking spray to help the pizza from sticking to the pan.|
|Layer the pizza sauce, cheese, salami, onions and then pepperoncinis and adjust the amounts to your own taste. If you like a more meaty pizza you can also add italian sausage.|
|Cook pizza for about 15 minutes, until the cheese is thoroughly melted. Cut and serve!|
|Note, we sometimes put an arugula salad on top of the pizza, dressed with a simple oil/vinegar/salt/pepper dressing.|
source: Darren Pacheco