Up until recently I had never heard or tried Genoa. For all of you that are in the dark about Genoa please let me educate you about this amazing meat. It is considered a type of Salami. I buy the hot Genoa but it also comes in mild and medium.
After trying Genoa and absolutely loving it I decided one night that I would surprise Delila with a home made pizza. We both thought it turned out really well.
You will need to pickup these items in order to make this awesome pizza:
- Pizza Crust
- Mayo (you can replace the mayo with pizza sauce)
- Genoa sliced a finely as you can get it cut.
- Shredded Marble Cheese
- Feta Cheese
In my opinion a GREAT pizza has enough topping so that every bite is filled flavor but not too much that you can’t pickout the individual flavors.
- Start by putting cutting up a couple handfulls of mushrooms. You should be able to cut the mushrooms into 4 pieces.
- Put some becel margerine into a hot pan and cook the mushrooms until brown. While cooking the must rooms you will want to start on step 3.
- Place the Pizza shell on a Pizza pan.
- Take a table spoon of mayo and splat it on the pizza. Using the same spoon draw circles in the mayo till the mayo is spread out over the pizza very thinly and evenly. You don’t want to get too close to the edges either of the shell.
- Place the Genoa on to the pizza. I find it easier starting a middle column of Genoa and then work my way out to the side. The mayo helps keep the meat on the pizza in place.
- Next place the pepperoni on the pizza. You don’t need to put very much on the pizza as you want the flavor over the Genoa to come through.
- Open a can of black olives and strain the juices out from the can.
- Open a jar of banana peppers and cut them up. I used a device similar to the slap chop and it worked great for them!
- Once the mushrooms are cooked put them on to the pizza being careful not to burn yourself
- Put on the olives and banana peppers as well. Remember you want to make sure that these items are used sparingly as you just want to compliment the Genoa.
- Crumble some feta onto the pizza. Again try to stay away from the edges so that the pizza crust isn’t mushy.
- Last but not least take some shredded marble cheese and place it on the pizza. We use Craft Cracker Barrel cheese. I find if you cut a cube of cheese off the large pizza that is the perfect amount of cheese for the pizza.
- Place the pizza in the oven and cook for about 15 minutes.
Here are some pictures from the different steps: