Caprese Flatbread with Salami
Hard Salami

Hard Salami

Our hard salami achieves its soft, smoky flavor and earthy tones thanks to slow aging and a classic recipe from the Fiorucci family. Seasoned with pepper and smoke.

Caprese Flatbread with Salami

Fresh tomatoes, pesto, salami and melted fresh mozzarella make the perfect toppings for this simple flatbread that works well for lunch or a light dinner.


2 cups basil leaves

1/4 cup pine nuts

2 tbsp grated Parmesan cheese

1/4 tsp each salt and pepper

1 clove garlic, crushed

1/3 cup olive oil, divided

1 lb pizza dough

2 tomatoes, sliced

6 oz fresh mozzarella, sliced

1 pkg (4 oz) Fiorucci Hard Salami, thinly sliced into ribbons

2 cups baby arugula

3 tbsp balsamic glaze


Prep Time: 15 minutes

Total Time: 40 minutes

Preheat oven to 425°F. In small food processor, combine basil, pine nuts, Parmesan, salt, pepper and garlic; pulse until basil and nuts are coarsely chopped. With motor running, add 1/4 cup olive oil in slow, steady stream; purée until smooth.


Grease rimmed 15- x 10-inch baking sheet with remaining olive oil. On lightly floured work surface, roll out dough and stretch gently into 14- x 9-inch rectangle; transfer to prepared pan. Spread pesto evenly over dough. Top with tomatoes, mozzarella and salami.


Bake on bottom rack of oven for 18 to 20 minutes or until crust is golden brown. Top with arugula and drizzle with balsamic glaze just before serving.