3 Tbsp olive oil, divided and reserved from the garlic cloves
1 package of Mastro Hot Genoa Salami, sliced
3/4 cup pizza sauce
Pinch of salt and black pepper
5 cloves garlic, roasted
1/2 red onion small, thinly sliced
1 80g package mixed hot Pencil peppers
1 tsp crushed red pepper flakes
1 1/2cups shredded mozzarella cheese
Directions
Preheat oven (and baking stone if using) to 425 degrees.
Make a nest with aluminum foil. Add 3 tbsp of olive oil and 5 cloves of garlic. Close the foil nest and roast on a baking tray in the oven until golden. (about ten minutes)
While the garlic is roasting, on a floured surface roll out your pizza dough and transfer to a parchment lined pizza pan or directly onto a pizza stone.
Remove the garlic from the oven and set aside.
Brush the top of the pizza crust with 1 Tbsp of the oil from the garlic cloves.
Evenly spread the pizza sauce leaving a 1-inch border. Sprinkle the mozzarella cheese evenly over the top of the pizza, add the Mastro® Hot Genoa Salami (6 slices), red onions, pencil peppers and roasted garlic cloves.
Bake for about 12 minutes, or until the dough has risen and is a crispy golden brown.
Remove from the oven and garnish with red pepper flakes. Serve immediately.