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Salami and Olive Pizzette

Course Appetizer, Main Course


  • 3 tbsp green pesto
  • 4 oz sliced salami or pepperoni cut into strips
  • 12 pitted black olives chopped
  • extra virgin olive oil to drizzle


  • Preheat the oven to 475°. Place six bases on lightly oiled cookie tin dusted with cornmeal.
  • Spread with green pesto. Top with salami or pepperoni, black olives, and mozzarella.
  • Drizzle or brush with the oil, and set aside for 20 minutes, or until puffed.
  • Bake the pizzettes for 10 minutes, or until puffed and golden brown.