Photo by Janet Bailey


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Roasted Pepper and Salami Slices


Homemade pizza is always popular, and you can vary toppings to suit your guests’ tastes. Cooks who enjoy breadmaking can prepare dough from scratch, but most of us will rely on ready-made pizza dough or one of the many par-baked flatbreads available in supermarkets.

  • Serves: 4-6
  • Course: Snack


Roasted Pepper & Salami Slices

  • 1 12
  • 1 tbsp olive oil (15 ml)
  • 1 cup Roasted Pepper Relish (recipe follows) (250 ml)
  • 2 plum tomatoes, sliced
  • 4 oz salami, soppressata, pepperoni, or prosciutto, thinly sliced (125 g)
  • 1 tbsp chopped fresh oregano or basil (15 ml) or 1 tsp (5 ml) dried oregano or basil
  • 2 tbsp grated Parmigiano-Reggiano (30 ml)

Roasted Pepper Relish

  • 4 roasted peppers (a mix of green, yellow, and red), peeled, seeded, and cut into slivers
  • 1 roasted jalapeno pepper, seeded and chopped (optional)
  • 2 cloves garlic, finely chopped
  • 1/2 small red onion, cut into slivers
  • 1/2 cup pitted niçoise or taggiasche olives, halved (125 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • Kosher or sea salt
  • Freshly ground pepper
  • Chopped fresh herbs, such as parsley, basil, thyme, or oregano


  1. Roasted Pepper & Salami Slices

    Preheat oven to 400°F (200°C). Place pizza base or rolled dough on a cookie sheet. Brush surface with a little oil.
  2. Spread Roasted Pepper Relish evenly over pizza base and arrange tomato slices and salami on top. Sprinkle with herbs and cheese and drizzle a little extra olive oil over the surface.
  3. Bake in preheated oven until dough is cooked and topping is bubbling, about 10-15 minutes if using flatbread base, 20  minutes if starting with raw dough. (Timing will also depend on thickness of pizza base.) Cut in small pieces.
  4. Roasted Pepper Relish

    This tasty summer mix is versatile as a pizza or bruschetta topper, sandwich filling or, if there’s any left for dinner, an accompaniment to grilled meats. It’s also good in pasta salad or, heated with a few tomatoes, as a pasta sauce. I prefer the small, flavourful niçoise and taggiasche olive varieties for this recipe, but others substitute well. The relish keeps in the fridge for 2-3 days; just add fresh herbs at serving time to complement your dish.
  5. Toss roasted peppers, jalapeno, garlic, onion, and olives in a large bowl.
  6. Whisk balsamic vinegar, olive oil, and seasoning together and pour over pepper mixture. Gently toss all together.
  7. Cover and leave for flavours to develop, about 30 minutes at room temperature.
  8. Toss with fresh herbs and adjust seasoning at serving time. Makes about 2 ½ cups (625 ml).

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Jane Rodmell