Mastro Hot Genoa Salami Pizza Diablo

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Serving Size: 2
Mastro Hot Genoa Salami Pizza Diablo


  • 1 medium pizza dough, homemade or store bought
  • 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


  1. Preheat oven (and baking stone if using) to 425 degrees.
  2. 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)
  3. 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.
  4. Remove the garlic from the oven and set aside.
  5. Brush the top of the pizza crust with 1 Tbsp of the oil from the garlic cloves.
  6. 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.
  7. Bake for about 12 minutes, or until the dough has risen and is a crispy golden brown.
  8. Remove from the oven and garnish with red pepper flakes. Serve immediately.

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