The thing about pizza it’s easy to fall into a toppings rut. You can never go wrong with a good, basic slice of pepperoni with red sauce, but what about when you don’t have any tomatoes or jarred marinara on hand? No sauce? No problem. Open the fridge. You got some jam or fruit butter in there? Now hold on, I’m not suggesting we go all peanut butter and jelly on this pizza, though I did have it once in the ’80s at a place in Pacific Grove, CA. No, this week’s Friday Night Slice is uncured Columbus Genoa salame, mozzarella and fig butter. You get a bit of the sweet from the fruit butter and a little salty from the salame.
Top it after baking with some grated parmesan and a sprinkle of chopped Italian parsley.
Genoa Salame, Mozzarella and Fig Butter Pizza
Ingredients
- 1 ball of pizza dough
- 2-3 T. fig butter or jam
- 1/2 c. grated mozzarella cheese
- 6 slices Columbus Uncured Genoa Salame, diced
- 1 T. finely chopped Italian parsley
- Parmesan for grating over the top
miss mochi
March 7, 2014 at 6:57 pmI love salty fruity pizza toppings! I made a pear, gorgonzola, and balsamic vinegar pizza once. No sauce at all besides the balsamic vinegar reduction, but now you’ve got me thinking some prosciutto would also make it great!