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+ servings
5 from 3 votes
Thin crust pizza with salami, blue cheese, apple and parsley with glass of red wine
Italian Salami, Apple and Blue Cheese Pizza - a Gourmet Recipe
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins

If you love gourmet pizza but are trying to trim your budget, try this easy homemade pizza recipe.  If don't love blue cheese, use goat cheese - it's just as delicious!  The garlic oil sauce and fruity apples are the perfect match for salty meat and creamy blue cheese.

Course: Main Course
Cuisine: American, Canadian, Italian
Keyword: best pizza recipes, gourmet pizza
Servings: 4 servings
Author: Myra
  • 1/2 batch No Yeast Pizza Dough (or your favourite thin crust dough)
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 3/4 cup shredded mozzarella cheese
  • 15 slices spicy Italian cacciatore (salami) thinly sliced
  • 1/4 apple thinly sliced, peel removed if tough
  • 2 tbsp blue cheese or goat cheese
  • 1 tbsp parsley fresh, if possible, chopped
  • cooking spray
  • flour for spreading crust
  1. Preheat oven to 425 degrees F.

  2. Combine olive oil and garlic, set aside.

  3. Spray pizza pan with cooking spray or oil with olive oil.

  4. Spread dough on pan, using a little flour on any sticky spots and hands.

  5. Spread garlic oil over dough. Top with mozzarella cheese, spicy meat, apple slices and spread small pieces of blue cheese (or goat cheese) around.

  6. Bake in preheated oven for 10-15 minutes. My oven took 11 minutes, but ovens vary in temperature.

  7. Remove from pan, sprinkle with chopped parsley and enjoy :)

Recipe Notes
* Spreading homemade pizza dough can be tricky but with a bit of practice your results can be fantastic.  I prefer to spread the dough with my hands because rolling can make it a little dense. 

Make sure hands are well floured and use a dusting of flour on top of the dough before gently pressing the ball of dough into a larger cylinder.  Use fingers to press dough out toward the edges of the pan. 

The gluten in the dough will make it spring back and resist being stretched.  If it gets really uncooperative, leave it to rest for a few minutes so that the gluten can relax and then try again.

I like to spread the dough, then prep my ingredients, giving it resting time, and then gently spread any parts that need to be re-stretched before topping.