Garlic White Pizza Recipe with Salami and Goat Cheese
We all know pizza is hands down my favorite food! Like by a landslide! And every Friday night my undying love is celebrated with pizza night! But what I love most about pizza is coming up with new pizza topping combos. Because I believe everything has the potential to be a pizza, even salami! Yep, that’s right folks, I said it. I made a garlic white pizza recipe with salami and goat cheese and it is damn delicious! So if you like being adventurous with food, stick with me because I promise this is a must try pizza combo! This unique pizza combination can be made with fresh pizza dough or using my pizza crust hack! Either way, you are going to love it! Full recipe card below.
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What is white pizza?
White pizza is exactly what it sounds like. Instead of using a traditional red sauce or marinara sauce, white pizza (aka pizza Bianca) uses a white pizza sauce as the base. There are varying opinions as to what really goes on a white sauce pizza, but in my opinion, there are many types of white pizzas. I typically use my homemade garlic white sauce which is similar to an alfredo sauce with fresh garlic and parmesan cheese. But I have also seen a white pie or two done with just white cheeses and an olive oil pizza sauce. No matter how you slice it, this simple pizza can have a ton of flavor despite the sometimes minimal looks!
Garlic White Pizza with Salami and Goat Cheese
I know what you are thinking, “is she crazy?”, truthfully, maybe a little. But you will never know if something is good until you try it. So one night when I had a bunch of leftover salami and cranberry goat cheese from charcuterie, I thought what the heck and went for it. Knowing how well the salty salami pairs with the sweet and tangy goat cheese I knew it would at least be edible, but it was so much more than that. It was AMAZING! If you tried my goat cheese crostini, this pizza inspired that appetizer! The flavors meld together so well and make a delicious white pizza you have to try!
Ingredients
Most pizza recipes have a few basic ingredients that are consistent across the board. I will break down what I use and why and give you a few alternatives for all you home cooks. Also, I am a pizza enthusiast and take pizza making pretty seriously, but with wine of course! So if you don’t want to do it the same way I do, that’s ok!
Pizza dough – At my house we almost always make homemade pizzas. Ever since we got a high heat pizza oven a few years ago, I have been a sucker for homemade pizza crust. Simply put, it just tastes better. If you have never made pizza dough before, it can be a little nerve racking at first, but I promise it is very easy! There are only a few extra steps and most recipes are a simple yeast mixture with warm water, salt, and flour. I made this pizza in our pizza oven with my poolish pizza dough recipe, but you could also use a store-bought dough or try my cast iron honey pizza dough which is great for beginners!
Pizza Sauce – For this recipe I used my homemade white pizza sauce. It’s the perfect versatile base and adds a ton of flavor to the pizza. You could also use alfredo sauce for a similar taste. I normally use a few tablespoons of sauce per 10 inch pizza and spread it around the entire pizza with the back of a spoon leaving about an inch of crust exposed.
Salami – I know this seems like an odd choice, but let’s be honest, salami pizza is not all that different from pepperoni pizza and almost everyone likes that, right? And like I said, I had it leftover from charcuterie so why not? I used a combo of Italian dry, peppered, and Calabrese, but any flavor will work just fine here.
Cheese – A lot of pizza recipes call for mozzarella cheese, but yet again I dare to be different! Different cheeses add different flavors. My go to combination is sharp white cheddar cheese and Monterey Jack or Colby Jack cheese. The cheddar gives it an extra bite of flavor and the Monterey or Colby have a lighter flavor but a better melting consistency, think gooey cheese. For this recipe I also added cranberry goat cheese crumbles which adds a sweet and tangy flavor from the acidic nature of goat cheese combined with the cranberries. This helps offset the saltiness of the salami and the richness of the white sauce.
For best results, I shred my own cheese since we normally bake pizza in the pizza oven. When cooking at high heat shredding real cheese is better because the melting point of bagged cheese is different since they coat it in cornstarch during packaging. If you have a stand mixer you can use this cheese grater attachment to shred your cheese in seconds!
You can use whatever kinds of cheese you want for the topping, just don’t skip the goat cheese because it defines the flavor profile here.
Additional Toppings – I always like to add some onion and jalapeno to the top of my pizza but feel free to add any veggies you like.
Topping Placement – The great pizza debate. Toppings below the cheese or on top of the cheese? I like to put my toppings below the cheese because the cheese acts as a blanket keeping all the topping on the crust and it makes it easier to eat. BUT putting the toppings on the top makes them crispy. Really this one is a personal preference. Do whatever makes you happy 😉
Dipping – Next to eating the pizza itself, dipping the crust is my favorite! If you haven’t tried it yet, try dipping your pizza crust in Mike’s Hot Honey! It is spicy but oh SO good! Dipping pizza crust in honey is a Colorado thing but I promise it’s not as weird as it sounds. And if honey isn’t for you, creamy ranch dressing or garlic butter are great dippers too!
Pizza Equipment – Being pizza aficionados, we own a lot of tools and gadgets for pizza making. You definitely don’t need anything more than a pizza stone, pizza pan, or sheet pan to make this pizza, but if you have a pizza oven, you will probably want a pizza peel too. These work well to slide pizza into the oven.
Rolling Out the Dough – When rolling out your pizza dough I have found it helpful to use semolina instead of regular flour. Flour can leave the bottom of the pizza crust tasting bitter. Semolina is very similar in texture to cornmeal but also keeps dough from sticking without leaving a bitter taste. Semolina is very small, bead like grains that are left after flour has been milled.
Pro Tip: To speed up the chopping process on veggies and onions, I use this slicer. It is truly a game changer when it comes to prep work and it can shred cheese too!
Storage
In the event you have leftover pizza, you can store it in the fridge in an airtight container for up to 3 days. If you try my homemade dough, make sure you follow my instructions for how long it keeps.
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Garlic White Pizza Recipe with Salami and Goat Cheese
- Total Time: 20 minutes
Description
Make pizza night your favorite night of the week with the best white pizza! This garlic white pizza recipe with salami and goat cheese will change everything you ever thought about pizza! Even though it feels like a fancy pizza, it is a simple recipe with tons of flavor! You will think you are dining at your favorite pizza place!
Ingredients
Instructions
- Pre-heat oven according to pizza dough instructions.
- Chop all veggies and onions.
- Roll out the pizza dough onto a lightly floured surface and shape into a circle.
- Spoon white garlic pizza sauce onto top of the pizza dough and use the back of the spoon to spread it evenly on the whole thing leaving about an inch of dough exposed along the edges.
- Add salami pieces, veggies, and cheese onto pizza crust.
- Bake pizza in the preheated oven and bake according to pizza dough instructions or until golden brown and cheese is melted.
Notes
- Cooked leftover pizza can be stored in the fridge in an airtight container for up to 3 days.
- Cooking time and quantity will vary based on the dough and the cooking method used (oven vs pizza oven)
- Prep Time: 20 minutes
- Category: entrees, Main Course, Pizza
- Cuisine: American, Italian
So what type of pizza are you making on your next pizza night?
Are you ready to make Friday night homemade pizza night? Check out my homemade pizza dough, lemon ricotta and basil pizza, bacon and blue cheese pizza, or my favorite way to make pineapple pizza! Looking for an alternative to homemade pizza crust? Try my favorite pizza hack here. I also have a traditional red tomato pizza sauce I use for regular pizza.
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