Salami Pizza Bake

Salami Pizza Bake

This amorphous mass is a section of a 9×9″ casserole. I promise. And tasty! A little more work than frozen pizza, but a different experience. It has a hint of Chicago-style crust to it, because of the way the biscuits bake up coated in the sauce and cheese. And that’s all this is — canned biscuits, pizza sauce, cheese, salami. (One of the roommates doesn’t like cooked pepperoni.) You can use whatever pizza toppings you like, and control what’s going into the sauce by making it yourself (which I did, though I don’t have a recipe — pretty simple, just onions, lots of garlic, oregano, crushed tomatoes). It’s popular around the house and easy enough that it can get on the table without eating up the entire evening, especially since a lot of the prep time is spent with it in the oven smelling increasingly tasty.

In case it isn’t clear, I like some seriously browned cheese. If you are not a member of Camp Just This Side of Cheesy Cinders, feel free to bake it a bit less; it does not have to be this brown.

Salami Pizza Bake, adapted from

1 large can (16.3 oz or so) refrigerated biscuits
1 1/2 c. pizza sauce
2 c. shredded cheese, at least half mozzarella — I also like some cheddar and provolone in the mix, but use cheese stumps!
16-20 slices salami (a small kind, use fewer if sandwich sized and maybe quarter them)

Preheat the oven to 375F. Grease a 9×9″ baking dish lightly.

Cut each biscuit into 8 pieces. Dump them in the baking dish and mix with the sauce and 1 cup of the cheese. Sprinkle the rest of the cheese on top and layer on the salami slices. (Some chunk salami cut up and mixed into the sauce would be a super tasty addition!)

Bake for 25-30 minutes, or until it’s nicely browned and the cheese is bubbly. Let it sit for a few minutes and calm down, and then serve!


~ by iliadawry on 9 January 2013.

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