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Sicilian Pizza with Salami & Capicola


  • 1 lb. pizza dough
  • Olive oil (as needed)
  • 6 oz. canned pizza sauce
  • 6 oz. diced fresh tomatoes
  • 6 oz. shredded Asiago cheese
  • 4 oz. cooked crumbled Italian sausage
  • 4 oz. thinly sliced hot capicola
  • 4 oz. thinly sliced Genoa salami
  • 8 oz. fresh ricotta cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes


  • 1. Preheat convection oven to 350°F.
  • 2. Bring pizza dough to room temperature. Roll dough on lightly floured surface into a large rectangle 3/8-inch thick. Let rest 10 minutes. Press dough into 13 x 9-inch deep dish pan; trim edges. Brush with olive oil. Bake 10 minutes.
  • 3. Combine pizza sauce and tomatoes. Spread sauce over crust. Top with Asiago cheese, sausage, capicola and salami. Crumbled ricotta cheese evenly over meat. Sprinkle with oregano and crushed red pepper.
  • 4. Bake 20 to 25 minutes or until golden brown and all ingredients are hot. Cut into 6 pieces and serve.
  • Nutritional information per serving: Calories 534; Total Fat 31g;
  • Saturated Fat 14g; Trans Fat 0g; Cholesterol 96mg; Sodium 1391mg;
  • Total Carbohydrate 41g; Dietary Fiber 2g; Total Sugars 5g; Protein 27g