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Smoked cheese and pepperoni pizza freshly baked
Golden baked pizza featuring the distinct aroma of smoked cheese paired with spicy pepperoni.

Smoked cheese & pepperoni pizza

Author: Flavelo
Recipes Main Courses Quick Meals
A dream for lovers of smoky flavours. Smoked cheese (like Scamorza or similar) adds depth and character to the pizza, which pairs wonderfully with the spicy heat of pepperoni. It tastes as if the pizza was baked in a wood-fired oven, even if made in an electric one. A rich, autumn-winter vibe dish.
🕒 Prep Time 15 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine Italian-American

Ingredients

Equipment Needed

  • Cheese grater
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Grease the tray with olive oil.

Tip: Use a brush to distribute the oil.
2 ✓

Grate or slice the smoked cheese very thinly.

Tip: Smoked cheeses are often harder, grating helps melting.
3 ✓

Stretch out the dough to the size of the tray, place inside, and adjust the edges.

Tip: If the dough is thicker, let it prove in the tray for another 10 minutes before topping for a softer result.
4 ✓

Spread with tomato sauce, sprinkle with oregano and basil.

Tip: The herbs counterbalance the fattiness of the cheese and salami.
5 ✓

Scatter the smoked cheese evenly over it.

Tip: Ensure you get right to the edges, baked cheese is delicious there.
6 ✓

Arrange the pepperoni slices on top.

Tip: Salamis shrink during baking, you can place them more densely.
7 ✓

Drizzle a few drops of olive oil on top.

Tip: This helps the salami bake rather than dry out.
8 ✓

Bake for 15-18 minutes until the cheese is spotted golden brown and the crust edge is crisp.

Tip: Smoked cheese may brown sooner than mozzarella, watch the oven!
9 ✓

Rest for 5 minutes before serving.

Tip: The cheese firming up slightly makes cutting easier.

Recipe FAQ

The smoky taste is too dominant.
Smoked cheese is very intense. Mix it 50/50 with plain mozzarella for a milder result.
The cheese became crusty, not stretchy.
Some smoked cheeses (e.g. harder ones) melt with more difficulty. Grate finely, or place under the salami.

Ingredients

  • 500 g Pizza dough
  • 250 g Smoked cheese (e.g. Scamorza, smoked cheddar)
  • 200 g Pepperoni salami
  • 200 ml Tomato sauce
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried basil