Pizza with Salt & Twine Mezcal & Lime Salami and Salsa Verde

Yield

4 servings

Ingredients

  • 1 large pre-made pizza crust
  • 5 oz. Salt & Twine Mezcal & Lime Salami, sliced
  • 1/2 cup salsa verde
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled queso fresco (or feta)
  • 1/4 cup thinly sliced red onion
  • Fresh cilantro leaves, for garnish
  • Olive oil

Directions

  1. Preheat your oven to 475°F or as directed on the pizza crust packaging. Place a baking sheet or pizza stone inside to heat up.
  2. Place the pre-made pizza crust on a piece of parchment paper for easy handling. Brush a light layer of olive oil over the crust for extra crispiness.
  3. Evenly spread the salsa verde over the pizza crust, leaving a small border around the edges.
  4. Sprinkle mozzarella cheese across the pizza, then add the sliced Salt & Twine Mezcal & Lime Salami for a burst of smoky, citrusy flavor. Scatter the queso fresco and red onion slices on top.
  5. Carefully slide the pizza (on the parchment paper) onto the hot baking sheet or pizza stone. Bake for 8 to 10 minutes, or until the cheese is melted and the crust is golden and crispy.
  6. Remove the pizza from the oven, let it cool slightly, then garnish with fresh cilantro leaves before slicing and serving.
  7. Each bite blends the zest of the Salt & Twine Mezcal & Lime Salami with the tangy kick of salsa verde, creating a truly unique pizza experience. Enjoy!