Salami, Sage and Ricotta Pizza Recipe

There are certain flavor combinations that feel like they were simply destined to be together, and the moment I pulled this Salami, Sage, and Ricotta Pizza from the oven, I knew I had stumbled upon one of them. Pizza night in our house is a sacred ritual, usually involving classic pepperoni or a veggie-loaded supreme. But one evening, feeling a bit more adventurous, I decided to create something different—a “white pizza” that felt both rustic and sophisticated. The aroma alone was intoxicating: the savory scent of baking salami mingling with the earthy, almost musky perfume of fresh sage, all underpinned by the comforting smell of melting cheese and warm bread. My family was skeptical at first, eyeing the lack of traditional red sauce. But one bite was all it took. The salty, fatty crispness of the salami, the shockingly delicious crunch of the pan-fried sage leaves, and the creamy, cool pockets of ricotta created a symphony of textures and tastes. It was an instant hit, a gourmet experience right in our own kitchen, and it has since become our most requested “fancy pizza night” centerpiece. This recipe isn’t just about making a pizza; it’s about discovering how a few simple, high-quality ingredients can transform a familiar comfort food into something truly extraordinary.

The Magic Trio: Unpacking the Flavors of Salami, Sage, and Ricotta

Before we dive into the recipe itself, it’s worth taking a moment to appreciate why these three core ingredients create such a harmonious and memorable pizza. Understanding their individual roles is the key to executing this dish to perfection and even riffing on it with your own creative touches. This isn’t just a random collection of toppings; it’s a calculated balance of salt, fat, herb, and cream.

The Star Player: Savory, Salty Salami

Salami is the robust, savory backbone of this pizza. Unlike the more common pepperoni, a good quality salami offers a more complex, fermented flavor profile. When baked, its edges curl up and become delightfully crispy, rendering out fat that infuses the entire pizza with a rich, meaty essence.

• Flavor Profile: It provides the essential saltiness and a touch of umami that seasons the entire dish. The fat content is crucial, as it prevents the pizza from being dry and adds a luxurious mouthfeel that contrasts beautifully with the other ingredients.
• Choosing Your Salami: Don’t just grab any pre-packaged variety. Head to the deli counter if you can.
  • Genoa Salami: A classic choice. It’s mild, with a fine grind and subtle garlic notes that won’t overpower the sage or ricotta.
  • Soppressata: A coarser, more rustic salami. It can be hot or sweet, but either version adds a wonderful texture and a more pronounced pork flavor.
  • Finocchiona (Fennel Salami): For a truly next-level experience, try a salami with fennel seeds. The slight anise flavor of the fennel is a classic pairing with sage and adds another layer of aromatic complexity.

The Aromatic Surprise: Earthy, Crispy Sage

Sage is the unexpected hero of this recipe. If you’ve only ever had dried, dusty sage from a jar, you are in for a treat. Fresh sage, when cooked in a little fat, undergoes a magical transformation. It loses its sometimes-overpowering raw flavor and becomes light, brittle, and intensely aromatic.

• Texture and Taste: The crispy sage leaves provide a delicate, shatter-in-your-mouth crunch. The flavor becomes nutty, earthy, and slightly peppery, a perfect herbal counterpoint to the rich salami and creamy ricotta. It’s what elevates this pizza from good to unforgettable.
• The Frying Technique: The secret is to briefly fry the fresh sage leaves in olive oil before they go on the pizza. This not only crisps them up but also infuses the oil with sage flavor, which you can then brush onto the crust.

The Creamy Foundation: Cool, Luscious Ricotta

This is a “pizza bianca,” or white pizza, meaning it forgoes the traditional tomato sauce base. Instead, we rely on ricotta cheese to provide moisture, creaminess, and a cooling balance to the saltiness of the salami.

• The Role of Ricotta: Dollops of ricotta, scattered across the pizza, create pockets of creamy bliss. As the pizza bakes, the ricotta warms through but doesn’t completely melt and spread like mozzarella. This creates a wonderful textural variation in every bite—one moment you get a crispy piece of salami, the next a soft, cloud-like pillow of cheese.
• Quality Matters: Opt for whole-milk ricotta if you can find it. It’s richer, creamier, and has a much better texture than its part-skim counterpart, which can sometimes be grainy or watery. Giving it a good stir and a pinch of salt and pepper before spooning it onto the pizza makes a world of difference.

Salami, Sage, and Ricotta Pizza: The Ultimate Recipe

This recipe is designed for one large (12-14 inch) pizza, perfect for sharing between 2-4 people. It assumes you are using a pre-made or prepared pizza dough, but a simple from-scratch dough recipe is included in our tips section for the ambitious home chef.

Ingredients You’ll Need

For the Crispy Sage & Assembly:

• 1 pound fresh pizza dough (store-bought or homemade)
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 15-20 large fresh sage leaves
• 1/2 cup whole-milk ricotta cheese
• 4 ounces high-quality salami, thinly sliced (about 20-24 slices)
• 4 ounces low-moisture, whole-milk mozzarella cheese, freshly grated
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
• Cornmeal or all-purpose flour, for dusting

Optional Garnish:

• A drizzle of hot honey or regular honey
• A few fresh, un-fried sage leaves for color

Step-by-Step Instructions

Follow these detailed instructions to build your pizza perfectly from the crust up. The key is in the preparation and layering of the ingredients.

Step 1: Prepare Your Dough and Oven

• At least one hour before you plan to bake, place a pizza stone or pizza steel on the middle rack of your oven. If you don’t have one, you can use the back of a heavy-duty baking sheet.
• Preheat your oven to its highest possible temperature, typically 500-550°F (260-290°C). Letting the stone and oven preheat for a full hour is crucial for achieving a crispy, leopard-spotted crust.
• Take your pizza dough out of the refrigerator about 30-60 minutes before you plan to shape it. Allowing it to come to room temperature will make it much easier to stretch.

Step 2: Create the Crispy Sage

• While the oven preheats, prepare your star ingredient. In a small skillet, heat the 2 tablespoons of olive oil over medium heat.
• Once the oil is shimmering (but not smoking), carefully add the fresh sage leaves in a single layer. Be careful, as they may spatter.
• Fry for about 45-60 seconds per side, until they turn a darker green, become translucent, and are visibly crisp. They will continue to crisp up as they cool.
• Using a slotted spoon or tongs, remove the sage leaves and place them on a paper towel-lined plate to drain.
• Do not discard the oil! This is now a beautifully sage-infused oil that we will use to flavor the crust.

Step 3: Shape the Pizza Dough

• Lightly dust your work surface and your hands with flour or cornmeal.
• Gently place the room-temperature dough ball on the surface. Using your fingertips, press down in the center of the dough, working your way outwards but leaving a 1-inch border untouched. This will become your puffy crust, or cornicione.
• Carefully pick up the dough and, using the backs of your knuckles, gently stretch it into a 12- to 14-inch round, rotating it as you go. Avoid using a rolling pin, as this will compress the air bubbles and result in a flat, dense crust.
• Place the stretched dough onto a pizza peel or the back of a baking sheet that has been generously dusted with cornmeal. The cornmeal acts like ball bearings, helping the pizza slide easily onto the hot stone.

Step 4: Assemble Your Gourmet Pizza

• Working quickly, assemble the pizza directly on the peel.
• Sage-Infused Oil Base: Brush the reserved sage-infused oil all over the surface of the dough, going right up to the edges. This creates a flavorful, water-resistant barrier and serves as our “sauce.”
• The Cheese Layer: Sprinkle the grated mozzarella evenly over the oiled dough. Follow with half of the grated Parmesan cheese.
• Place the Salami: Arrange the thin slices of salami over the cheese. Don’t worry about perfect placement; a rustic, slightly overlapping arrangement looks best.
• Dollop the Ricotta: Using two spoons or your fingers, place generous dollops of the ricotta cheese in the gaps between the salami slices. Distributing it this way ensures creamy pockets in every bite.
• Add the Crispy Sage: Gently crumble about two-thirds of the crispy sage leaves over the entire pizza. Save the remaining whole crispy leaves for garnishing after it bakes.
• Final Seasoning: Sprinkle the pizza with the freshly cracked black pepper and the optional red pepper flakes.

Step 5: Bake to Perfection

• Give the pizza peel a gentle shake to ensure the pizza is not stuck. If it is, lift the edge and toss a little more cornmeal underneath.
• Carefully open the oven door and, with a swift, confident motion, slide the pizza from the peel onto the hot pizza stone or steel.
• Bake for 8-12 minutes, or until the crust is golden brown and puffy, the cheese is melted and bubbly, and the salami is crisped at the edges. Ovens vary, so start checking around the 8-minute mark.
• Using the peel or a large spatula, carefully remove the pizza from the oven.

Step 6: Garnish and Rest

• Transfer the pizza to a wire rack and let it rest for 2-3 minutes. This allows the cheese to set slightly, preventing the toppings from sliding off when you slice it.
• Sprinkle the remaining grated Parmesan and the reserved whole crispy sage leaves over the top.
• For a final touch of genius, drizzle with hot honey. The sweetness is an incredible counterpoint to the salty salami and earthy sage.
• Slice and serve immediately.

Nutrition Facts

• Servings: 4 large slices
• Calories per serving (approximate): 680 kcal
  (Note: Nutrition information is an estimate and can vary based on specific ingredients used, such as the type of dough and the fat content of the cheeses and salami.)

Preparation & Cooking Time

• Active Preparation Time: 20 minutes
• Dough Resting/Oven Preheating Time: 60 minutes
• Cooking Time: 8-12 minutes
• Total Time: Approximately 1 hour and 30 minutes

How to Serve Your Salami, Sage, and Ricotta Pizza

Serving this pizza is an event in itself. Because of its rich, complex flavors, it pairs beautifully with simple accompaniments that cleanse the palate and complement the main dish.

• Simple Side Salads:
  • Arugula Salad: A classic choice. Toss fresh arugula with a lemon vinaigrette, shaved Parmesan, and perhaps some toasted pine nuts. The peppery bite of the arugula cuts through the richness of the pizza perfectly.
  • Caprese Salad: The fresh flavors of tomato, basil, and fresh mozzarella offer a bright, acidic contrast.
• Roasted Vegetables:
  • A side of simple roasted broccoli or asparagus seasoned with garlic, salt, and pepper makes for a healthy and satisfying pairing.
• Gourmet Garnishes (on the table for guests):
  • A small bowl of hot honey for drizzling.
  • A bottle of high-quality, fruity extra virgin olive oil.
  • A dish of extra red pepper flakes.
  • A wedge of Parmigiano-Reggiano with a grater.
• Wine and Beverage Pairings:
  • Red Wine: A medium-bodied Italian red like a Chianti Classico or a Barbera has the acidity and fruit notes to stand up to the salami without overwhelming the delicate sage.
  • White Wine: A crisp, dry white wine like a Sauvignon Blanc or an Italian Pinot Grigio will cut through the fat and refresh the palate.
  • Beer: An Italian Pilsner or a Saison would be an excellent choice, as their crispness and light effervescence balance the pizza’s richness.

Additional Tips for Pizza Perfection

Take your homemade pizza from great to absolutely phenomenal with these five professional tips.

1. Embrace the Heat: The single most important factor for a great crust is a screaming hot oven and baking surface. Don’t skimp on the preheating time. A full hour allows your pizza stone or steel to absorb and store enough thermal energy to instantly blast the bottom of the crust, creating that coveted “oven spring” and crispy texture.
2. Go Fresh or Go Home (for Herbs): This recipe absolutely depends on fresh sage. Dried sage does not have the same flavor profile and will not crisp up in the same delightful way. It will taste dusty and medicinal. Find fresh sage in the produce section of your grocery store—it’s worth it.
3. Manage Your Moisture: A soggy pizza is a sad pizza. To prevent this, use low-moisture mozzarella, not fresh mozzarella packed in water. If your ricotta seems particularly wet, you can let it strain in a fine-mesh sieve for 15-20 minutes to drain off excess whey before using it.
4. The Homemade Dough Advantage: While store-bought dough is convenient, making your own is a game-changer. Here is a simple, no-knead recipe:
   • No-Knead Dough: In a large bowl, whisk together 500g (about 4 cups) of “00” or all-purpose flour, 2 teaspoons of instant yeast, and 2 teaspoons of fine sea salt. Add 350ml (about 1.5 cups) of lukewarm water. Mix with a spatula until a shaggy dough forms. Cover with plastic wrap and let it sit at room temperature for 12-18 hours. After it has risen and is bubbly, turn it out onto a floured surface, gently divide it into 2 or 3 balls, and let it rest for another hour before shaping. This long, slow fermentation develops incredible flavor.
5. Don’t Fear the Drizzle: The hot honey drizzle might sound strange, but it is the secret weapon that ties everything together. The sweet heat cuts through the salty fat of the salami and cheese, creating a flavor explosion. If you don’t have hot honey, a regular high-quality honey or even a drizzle of balsamic glaze can provide a similar, delicious contrast.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this unique and delicious pizza.

1. Can I make this pizza ahead of time?
You can prep the components ahead of time to make assembly faster. You can grate the cheeses, slice the salami, and fry the sage leaves a day in advance. Store them in separate airtight containers in the refrigerator. However, for the best results, you should assemble and bake the pizza right before you plan to serve it to ensure the crust is hot and crispy.

2. What if I can’t find fresh sage? Can I use another herb?
While fresh sage is highly recommended for its unique ability to get crispy, you could substitute it with fresh rosemary. Finely chop a tablespoon of fresh rosemary and sprinkle it over the pizza before baking. It won’t provide the same crispy texture, but its piney, aromatic flavor is also a wonderful pairing with salami and ricotta. Avoid using dried herbs as a direct substitute.

3. Can I freeze this pizza?
Yes, you can freeze it either baked or unbaked.

• To freeze unbaked: Assemble the pizza on a parchment-lined baking sheet and place it in the freezer until solid. Once frozen, wrap it tightly in several layers of plastic wrap and then a layer of foil. It will keep for up to 2 months. Bake from frozen, adding 5-7 minutes to the baking time.
• To freeze baked: Let the cooked pizza cool completely. Wrap individual slices or the whole pizza tightly and freeze. Reheat in a 375°F (190°C) oven until hot and crispy.

4. My pizza crust came out soggy in the middle. What went wrong?
Sogginess is usually caused by two things: too much moisture in the toppings or an oven that isn’t hot enough. To fix this, ensure you’re using low-moisture mozzarella, straining your ricotta if it’s watery, and not over-oiling the base. Most importantly, make sure your oven and pizza stone are preheated for at least a full hour at the highest temperature. This intense bottom heat is what cooks the crust through before the toppings have a chance to make it wet.

5. What other toppings would go well with salami, sage, and ricotta?
This is a fantastic base for experimentation! Some great additions would be:

• Caramelized Onions: Their deep, sweet flavor would be incredible with the salty salami.
• Sautéed Mushrooms: Earthy cremini or shiitake mushrooms would complement the sage beautifully.
• Kalamata Olives: For an extra briny, salty kick.
• A Cracked Egg: Crack an egg into the center of the pizza a few minutes before it’s done baking for a rich, runny yolk.

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