Pizza Day 4: I Rip Off Masullo with a Fennel, Salami and Red Onion Pie

Did I say that? No, no, that’s not what I meant. I meant pay homage.

I was at Masullo last night, and what a fine outing for it was the first time I’d left my sickbed since Friday.  I talked my dining companion into ordering the Elisa, the very pizza I’m paying tribute to here.  It truly has been my favorite pizza of theirs since their opening.

Although……last night I may have found a new favorite.  It’s called Triana, and has slices of a “little hot salami” and fresh arugula on top.  So delicious.  But perhaps short-lived, as the chef is bringing back a chorizo pizza that might bump little Triana off the menu.  So if you want to try it, get over there.

This pizza is classic flavors, none of the nonsense like yesterday (though of course there’s more to come!).  Start with a basic fresh tomato sauce–like the one we made on Monday.

Put your dough round on the peel–liberally coated with flour or cornmeal of course–and spread on a thin layer of that tomato sauce.  Add a few thin slices of mozzarella, some good quality salami, and some thinly sliced fennel and red onion.  Mr. Masullo had oregano on his, which I forgot about.  I added some freshly ground black pepper.

Slide onto a pizza stone in the hottest oven available and let cook until bubbly and brown.

I could eat this pie weekly.  The fennel is so good on it.  SO GOOD.  Believe me.  Trust me.  Once you’ve had fennel, you’ll never not have fennel again.

Um, you know what I mean.  Just make it.

(And thank you Bob Masullo for making up this pizza–it is SUPER and I LOVE IT)

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Pizza with Salami, Fennel and Red Onion

1 hunk of pizza dough, enough for a thin 10-12″ pie

1/3 cup tomato sauce (approximate), enough for a thin layer to cover dough

6-8 slices mozzarella

6-8 slices good quality salami

1/3 cup thinly sliced fennel (or to taste)

1/3 cup thinly sliced red onion (or to taste)

freshly ground black pepper

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Preheat oven to highest temperature and place pizza stone on center rack.

Stretch or roll dough in a thin circular shape.  Spread a thin layer of tomato sauce over.  Lay on the cheese, then salami, then scatter fennel and onion over the top.  Season with pepper.

Slide pizza onto the hot stone and cook approximately 10 minutes, or until bubbly and browned.

Similar Posts:

• Pizza Day 5: It’s Fancy Pizza Day with Bacon Marmalade, Swiss Chard and Chanterelles.
• Pizza Day 6! Buffalo Chicken Pizza
• Pizza Day 3–Sexy Hot Link ‘n Greens Pizza
• Pizza Day 2: With seafood? Yep. Smoked Salmon and New Haven-Style Clam Pies
• Pizza Week Wraps-Up with a Steak and Chimichurri Pie

Tagged as: fennel, pizza, pizza week, salami