Salami & Fennel Pizza with Lemon Ricotta

Dinner · Main Dishes

Salami & Fennel Pizza with Lemon Ricotta

This pizza puts salty salami and thinly sliced fennel over a simple tomato-and-mozzarella base. Lemon ricotta goes on after baking, giving the hot, crisp crust a creamy finish.
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Total
35 minutes
Serves
4 servings

Bring it to the table

About this recipe.

A sheet-pan pizza with salami, shaved fennel, mozzarella and cool dollops of lemon ricotta.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 tablespoons olive oil (for the pan)
  • 1 lb prepared pizza dough (at room temperature)
  • 1/2 cup pizza or marinara sauce
  • 4 oz low-moisture part-skim mozzarella (shredded; about 1 cup)
  • 1/2 cup very thinly sliced fennel (reserve fronds for serving)
  • 1/3 cup hot pickled cherry peppers (drained and chopped; optional)
  • 12 thin slices salami (such as soppressata; about 1 1/2 oz)
  • 1/2 cup whole-milk ricotta (about 4 1/2 oz)
  • 2 teaspoons finely grated lemon zest

A fresh finish for a rich pizza

Paper-thin fennel softens in the oven while retaining its gentle anise flavor. Adding ricotta at the end keeps the lemon bright and gives each slice a contrast of hot crust and cool cheese.

At the table

Cut into squares for sharing, or serve larger slices with a crisp green salad.

The cooking plan

How to make Salami & Fennel Pizza with Lemon Ricotta.

  1. Set an oven rack in the lower third and heat the oven to 500°F. Coat a large rimmed baking sheet with the olive oil.

  2. Stretch the dough across the sheet into a large oval or rectangle. If it keeps shrinking, cover it and give it a few minutes to relax before stretching again.

  3. Spread the sauce over the dough. Scatter on the mozzarella, fennel and optional peppers, then arrange the salami over the top. Bake for about 12 minutes, checking for a browned edge and crisp crust.

  4. Mix the ricotta with the lemon zest while the pizza bakes. Spoon small dollops onto the finished pizza, scatter over fennel fronds and slice.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Salami & Fennel Pizza with Lemon Ricotta

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A sheet-pan pizza with salami, shaved fennel, mozzarella and cool dollops of lemon ricotta.
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 ½ tablespoons olive oil for the pan
  •  
    1 lb prepared pizza dough at room temperature
  •  
    ½ cup pizza or marinara sauce
  •  
    4 oz low-moisture part-skim mozzarella shredded; about 1 cup
  •  
    ½ cup very thinly sliced fennel reserve fronds for serving
  •  
    ⅓ cup hot pickled cherry peppers drained and chopped; optional
  •  
    12 thin slices salami such as soppressata; about 1 1/2 oz
  •  
    ½ cup whole-milk ricotta about 4 1/2 oz
  •  
    2 teaspoons finely grated lemon zest

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Set an oven rack in the lower third and heat the oven to 500°F. Coat a large rimmed baking sheet with the olive oil.
  2. Stretch the dough across the sheet into a large oval or rectangle. If it keeps shrinking, cover it and give it a few minutes to relax before stretching again.
  3. Spread the sauce over the dough. Scatter on the mozzarella, fennel and optional peppers, then arrange the salami over the top. Bake for about 12 minutes, checking for a browned edge and crisp crust.
  4. Mix the ricotta with the lemon zest while the pizza bakes. Spoon small dollops onto the finished pizza, scatter over fennel fronds and slice.

Notes

The dough should be at room temperature before stretching.
Use a metal baking sheet rated for 500°F.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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