Pizza Diablo au salami de Gênes piquant Mastro

INGREDIENTS

  • 1 pâte à pizza moyenne faite maison ou achetée en magasin
  • 3 c. à table d’huile d’olive divisée et réservée après la cuisson des gousses d’ail 1 emballage de salami de Gênes piquant tranché Mastro
  • 3/4 tasse de sauce à pizza
  • Pincée de sel et de poivre noir
  • 5 gousses d’ail rôties
  • 1/2 petit oignon rouge tranché mince
  • 1 emballage de 80 g poivrons piquants longs et minces
  • 1 c. à thé de flocons de piment rouge
  • 1 1/2 tasse de fromage mozzarella râpé

Directions

  • Préchauffer le four (et la pierre de cuisson si vous en utilisez une) à 425 degrés.
  • Faire un nid avec du papier d’aluminium. Ajouter 3 c. à table d’huile d’olive et 5 gousses d’ail. Fermer le nid de papier d’aluminium et le faire rôtir au four sur une plaque de cuisson jusqu’à ce que les gousses soient dorées (environ dix minutes).
  • Pendant que l’ail rôtit, sur une surface farinée, étaler la pâte à pizza, puis la transférer sur une plaque à pizza recouverte de papier sulfurisé ou directement sur une pierre à pizza.
  • Retirer l’ail du four et le mettre de côté.
  • Badigeonner le dessus de la pâte à pizza avec 1 c. à table d’huile provenant des gousses d’ail.
  • Étaler uniformément la sauce à pizza en laissant une bordure de 1 pouce. Saupoudrer uniformément le fromage mozzarella sur le dessus de la pizza, ajouter le salami de Gênes piquant Mastro (6 tranches), les oignons rouges, les poivrons longs et minces et les gousses d’ail rôties.
  • Faire cuire au four pendant environ 12 minutes ou jusqu’à ce que la pâte ait levé et qu’elle soit d’un brun doré.
  • Retirer du four et garnir de flocons de piment rouge. Servir immédiatement.

Products in this recipe


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Enjoy a slow holiday morning by preparing an easy holiday brunch board! Read on for our tips 👇

✩ Slice manchego cheese into thin wedges or cubes. This firm, nutty cheese contrasts nicely with both sweet jams and savoury meats!
✩ Make sure you've got a pack of your preferred Mastro® Charcuterie Trio in the fridge! We recommend the European trio for an array of flavours, easily set upon your board in the morning.
✩ Pre-make your waffles - keep them in the fridge, then warm them up in the toaster as needed!

Save this to come back to as you're preparing for the big morning!
Tis the season for creating memories! Why not involve the kids, and build a creative charcuterie board for your celebrations this holiday season? 🎄

Comment a Santa emoji if you'd make this for your little ones! 🎅
Let the countdown begin to delicious holiday meals, plenty of charcuterie, and good company 🙌🥂 

What are you looking forward to most this holiday season? Tell us in the comments ❤️
What party couldn't be improved with a grazing table?

With the Mastro® Gran Piatto, you'll get four of the most popular dry-cured charcuterie meats in one convenient package - making assembling your very own grazing board this holiday season easy!

Tag your friends who would gladly enjoy this grazing table with you ❄️
Look no further for the perfect holiday charcuterie board

Use these ingredients alongside Mastro® and San Daniele® charcuterie meats for a delicious combo that every guest will love

Save this Reel to come back to when you’re grocery shopping for holiday parties!
'Tis the season to give the gift of charcuterie 🎁

Get creative this holiday season by gifting charcuterie lovers the delicious flavours of Mastro® and San Daniele®! They'll love the curation of flavours, and thoughtful packaging!

Save this post for some gift inspiration for your foodie friends ❄️🎄
What cheese should you pair with Mastro® Genoa Salami? 

A classic pairing is any good gouda cheese - the semi-hard texture and smoky flavour pairs well with our robust, slow-aged genoa salami 😍

What do you prefer with your salami? Hard cheese, or soft cheese?
Tis the season for holiday parties, for gathering, and for celebration! 🥂✨

No matter the occasion, there's a Mastro® and San Daniele® specialty deli meat to add to your charcuterie boards to make this the best, and most delicious, holiday season yet!

Get started on your holiday meal planning at the link in our bio!
Spooky, yet delicious 👻

Would you make these creative bocconcini bites for a Halloween party? We love the pairing of San Daniele® Prosciutto with hot honey - a scarily good combination!

Scroll down for @satisfyingspoonful's recipe and save this Reel to come back to!

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Serves: 5 - 10

Ingredients:

1 package (200g) Bocconcini cheese (10 Bocconcini balls)
2 Tbsp honey
1 tsp Calabrian chilli paste
10 slices Prosciutto, thinly sliced
5 pimento stuffed olives, cut in half widthwise or thinly sliced

Instructions:
Preparing the Bocconcini Cheese: Drain and rinse a package of Bocconcini cheese. Pat them dry with paper towel or a tea towel and set aside.

Making the Hot Honey: To a small bowl, add the honey and Calabrian chilli paste. Give it a good mix and set aside.

Creating the Halloween Eyeballs: Grab a slice of Prosciutto and wrap it around the sides and bottom of a Bocconcini ball, leaving the topside of the cheese exposed. Repeat the process with the remaining Bocconcini balls and Prosciutto slices. 

Transfer the Eyeballs to a serving platter or plate, leaving a little space between them. 

Using a small spoon, spoon Hot Honey over the Bocconcini and Prosciutto.

Drizzle the excess Hot Honey over the plate or platter and top each Halloween Eyeball with a sliced olive. Serve and enjoy!
The sign of a great Thanksgiving host? A fabulous charcuterie board to welcome your guests with! 🥰

What's your favourite part of a Thanksgiving meal? 🍂
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