When it comes to toppings, few combinations strike the perfect balance of bold and fresh quite like salami and fennel. This recipe brings together the rich, savory depth of salami with the subtle sweetness of fennel, all on a crispy, golden crust. So fire up that oven, grab your ingredients, and let’s make some pizza!
Ingredients
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Pizza dough
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Fennel
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½ Tablespoon of olive oil
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½ Tablespoon of fresh lemon juice
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Salt
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Pepper
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Tomato sauce
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Mozzarella
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Parmesan
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Asiago
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Salami nuggets
Instructions
Step 1: Preheat the wood-fired oven
First, fire up the pizza oven. It needs about 30- 40 minutes to reach the temperature we want depending on the oven. If you are using the Infinity 50 or 66, open the gas valve and turn the temperature knob to Pilot and press the igniter button. When it ignites, you can set the temperature to high and then close the door. If using one of our wood-burning ovens stack a couple of chunks of wood on top of each other and insert a fire starter. Light it on fire and add a couple more chunks of wood once you have a good fire going. You will want the stone to reach 800 degrees Fahrenheit, which might take closer to 45 minutes to heat up compared to the Infinity oven.
Step 2: Fennel
While the oven is heating up, prepare the fennel. Start but removing the fronds from the fennel stalks. Then cut off the bottom part of the bulb off, cut the bulb in half, and remove the core. Finally, slice the fennel into thin slices using a mandolin. Set aside 2/3 of the fennel slices and put the remainder into a bowl with the fennel fronds. In this bowl you will also pour half a tablespoon of extra virgin olive oil and half a tablespoon of fresh squeezed lemon. Add some salt and pepper.
Step 3: Crust
Use whatever type of pizza dough you desire! We have an amazing Artisan Style Dough Mix that makes an easy homemade dough. We also have a delicious sourdough crust recipe on our blog! Whatever you choose, form your crust into a 12-inch pizza. Make sure your pizza peel is thoroughly covered in flour so that the dough can easily slide off and into the oven.
Step 4: Assemble
Once the oven is up to temperature, you can assemble the pizza. First, add a layer of your favorite pizza sauce. Next, top with mozzarella, provolone, and asiago cheese. Then add some dry salami nuggets and sprinkle some fennel on top.
Step 5: Bake it!
Once the stone is hot, it’s time to put the pizza in. We use one of our Infrared Thermometers to check the stone’s temperature and make sure it is around 500 degrees Fahrenheit. Quickly launch the pizza into the oven using your pizza peel. You will want to bake the pizza for 6-8 minutes. Turn it halfway through to make sure the crust rises and cooks evenly around the pizza.
Take the pizza out of the oven when it is done baking. Lastly, season with some Big Swede BBQ Badass Veggie Boost and top with the lemon olive oil drizzled fennel slices.
The contrast between the marinated fennel and the baked fennel and then you have the fatty salami on top makes a fantastic combination! We hope you enjoy!
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Our YouTube channel has a full video of this recipe being made on our Karma 32 oven with Johan Magnusson. Follow along!