This dish is richer than most typical Puglian dishes. In Puglia, it is served on special occasions, such as holidays or Sunday lunches. It is quick to make yet very satisfying. It pairs perfectly with Salice Salentino or another medium- to full-bodied wine. Cut into small pieces, it makes an excellent appetizer. Paired with a green salad, it makes a delicious dinner. Get the freshest, highest-quality ricotta you can find, preferably hand-dipped, as the flavor of the ricotta shines through.
1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.
2. Roll out each portion of pizza dough into a round about ¼ inch (0.5 cm) thick.
3. In a large bowl, combine the ricotta, mozzarella cheese, salami, Parmesan cheese, eggs, salt, black pepper, and red pepper (if using). Stir until the ingredients are combined and the mixture is uniform.
4. Place one of the rounds of pizza dough onto the baking sheet. Spread the cheese and salami mixture over the dough, leaving about a ½-inch (1-cm) border. Cover with the second round of dough and pinch around the edges to seal the pizza. Brush the top with olive oil and bake for about 35 minutes, or until the top of the pizza is golden brown.
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