Spicy Salami and Chicken Pizza with Sundried Tomato Pesto

- Dried oregano: 1 tablespoon (15 ml)
- Cornmeal: 1/2 cup (125 ml), for dusting the pizza stone or baking sheet
- Grated Parmesan cheese: 3/4 cup (180 ml)

1. Preheat the oven: Set your oven to 220°C (425°F) and, if you’re using a pizza stone, place it inside the oven to preheat. A pizza stone helps achieve a crispier crust, but you can also use a regular baking sheet.
2. Prepare the pizza dough: Roll out the pizza dough on a lightly floured surface until it forms a large round or rectangle, depending on your preference. Aim for about 1/4-inch thickness for a standard crust. If you prefer a thicker crust, roll it out a bit less.
3. Dust with cornmeal: Sprinkle 1/2 cup of cornmeal onto a pizza stone or baking sheet. The cornmeal adds a slight crunch to the crust and prevents it from sticking to the pan.

1. Spread the pesto: Spread 1/2 cup of sundried tomato pesto evenly across the surface of the pizza dough, leaving a 1-inch border around the edges for the crust. The pesto will act as the pizza’s sauce, adding a rich, tomato-forward flavor.
2. Layer the salami and chicken: Arrange 8-10 slices of spicy salami across the pizza. Then, sprinkle 1 1/2 cups of cooked shredded chicken evenly over the salami. The combination of spicy salami and tender chicken will create a rich, savory base.
3. Add the cheeses: Spread 2 cups of shredded mozzarella cheese evenly over the pizza. Then, sprinkle 3/4 cup of grated Parmesan cheese on top for added depth of flavor and cheesiness.

Season the pizza: Sprinkle 1 tablespoon each of dried basil and oregano over the top of the cheese. These dried herbs will enhance the overall flavor with a touch of Mediterranean essence.

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1. Transfer the pizza: If you’re using a pizza stone, carefully slide the pizza onto the hot stone. If using a baking sheet, place the pizza directly onto the sheet.
2. Bake the pizza: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. For an extra-crispy crust, bake for an additional 2-3 minutes, but keep an eye on it to avoid burning.

Rest the pizza: Once baked, remove the pizza from the oven and let it rest for 2-3 minutes to allow the cheese to set slightly, making it easier to slice.
Slice and serve: Use a pizza cutter or a sharp knife to cut the pizza into slices. Serve hot, garnished with additional Parmesan or fresh basil if desired.

- Pre-cooking the crust: If you prefer a crispier crust, you can pre-bake the pizza dough for 5-7 minutes before adding the toppings. This will help the center of the pizza cook evenly and prevent sogginess from the pesto and other toppings.

- Pesto variations: If sundried tomato pesto isn’t available, you can substitute it with regular basil pesto or even a marinara sauce. Each sauce will bring its own unique flavor to the pizza.
- Make it spicy: If you love extra heat, feel free to sprinkle red pepper flakes over the pizza before baking. The spicy salami already adds a kick, but red pepper flakes will intensify the spice.
- Using pre-cooked chicken: This recipe is perfect for using up leftover cooked chicken, such as from a rotisserie chicken. If you’re starting with raw chicken, you can quickly grill or pan-fry it with some olive oil, salt, and pepper before shredding it.

Cheese options: Mozzarella and Parmesan are a classic combination, but you can experiment with other cheeses like gouda, fontina, or pecorino for different flavor profiles.

- Refrigeration: Store any leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. To reheat, place slices in the oven at 180°C (350°F) for about 10 minutes until heated through.
- Freezing: You can freeze leftover pizza by wrapping slices tightly in plastic wrap and foil. Store in the freezer for up to 2 months. To reheat, bake directly from frozen in a preheated oven at 180°C (350°F) for 15-20 minutes.