Strawberry, Italian Salami, French Shallots & Ricotta Pizza with Balsamumm Drizzle

Prep time: 15 min / Cook time: 9–12 min (depending on oven) / Servings: 2–4

A surprisingly delicious idea, perfect as an appetizer or brunch!

The French shallots bring a mild sweetness with a hint of garlic, while the juicy strawberries and Balsamumm balance beautifully with the salty salami. Creamy ricotta ties everything together for a totally unique and wonderful pizza. You simply have to try it!

Ingredients

1 pizza dough

• 10 slices Italian salami (sopressata), rolled and thinly sliced

• 1 cup sliced strawberries

• ½ cup ricotta cheese

• 1 French shallot, thinly sliced

• 1 cup shredded mozzarella

• 2 tbsp freshly grated Parmesan

• 1 tbsp olive oil

• Fresh basil & oregano for topping

• Salt & pepper to taste

• Balsamumm, for drizzling

• Cast iron pizza pan (optional)

Preparation

Preheat oven to 500 °F (260 °C) with cast iron pizza pan inside, if using. Carefully remove when hot. Roll out the dough on a floured surface and place on pan. Brush with olive oil and sprinkle mozzarella. Add ricotta and Parmesan. Evenly top with strawberries, shallots, and salami. Season with salt and pepper.

cast iron pan

Roll pizza dough on a floured surface and place on cast iron pan or any other pizza pan. Brush dough with olive oil and add mozzarella cheese.

B ake for 9–12 min, until cheese is bubbly and crust golden brown.

Remove from oven, garnish with basil, oregano, and finish with a drizzle of Balsamumm. Serve immediately!

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