Quick Recipe Version (TL;DR)

Yield: 1 (12-inch) pizza; serves 3–4
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
1 tbsp olive oil (for pan and dough)
1/2 cup (120 ml) pizza or marinara sauce
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
3 oz (85 g) Genoa salami, thinly sliced
3 oz (85 g) deli ham, thinly sliced
1/3 cup (55 g) sliced pepperoncini, drained
1/4 cup (30 g) very thinly sliced red onion
2 tbsp grated Parmesan (optional)
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp dried oregano, 1/4 tsp dried basil
Salt, black pepper, pinch sugar

Do This

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.
2. Whisk dressing: olive oil, red wine vinegar, Dijon, garlic, oregano, basil, salt, pepper, and sugar until emulsified; set aside.
3. Lightly oil a sheet of parchment. Stretch or roll dough into a 12-inch circle (or rectangle) about 1/4 inch thick.
4. Spread sauce over dough, leaving a 3/4-inch border. Top with mozzarella, then layer salami, ham, pepperoncini, and red onion. Sprinkle Parmesan if using.
5. Slide pizza (on parchment) onto the hot stone or pan. Bake 10–13 minutes until crust is golden and cheese is bubbling and browned in spots.
6. Transfer pizza to a cutting board. Immediately drizzle generously with the sub-style dressing.
7. Rest 2–3 minutes, slice, and serve warm with extra pepperoncini on the side.

Why You’ll Love This Recipe

All the flavors of an Italian deli grinder sandwich, baked onto a crispy, chewy pizza crust.
The tangy, herby sub-style dressing drizzled after baking keeps everything bright and fresh.
Uses simple supermarket ingredients: store-bought dough, deli meats, jarred pepperoncini.
Perfect for weeknights, game day, or casual entertaining with almost no special equipment.

Grocery List

Produce: Red onion, garlic, optional fresh parsley, optional extra pepperoncini for serving
Dairy: Low-moisture mozzarella, Parmesan (optional)
Pantry: Pizza or marinara sauce, pizza dough (or ingredients to make it), extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, sugar, salt, black pepper
Deli: Genoa salami, deli ham
Jars & Cans: Sliced pepperoncini rings

Full Ingredients

For the Pizza

1 lb (450 g) pizza dough, at room temperature for 45–60 minutes
1 tbsp olive oil, divided (for greasing parchment and brushing crust)
1/2 cup (120 ml) pizza sauce or thick marinara sauce
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups packed)
3 oz (85 g) Genoa salami, thinly sliced (about 16–20 slices)
3 oz (85 g) deli ham, thinly sliced (stacked and cut into wide ribbons or left as whole slices)
1/3 cup (55 g) sliced pepperoncini rings, drained and patted dry
1/4 cup (30 g) very thinly sliced red onion
2 tbsp (10 g) finely grated Parmesan cheese (optional, for extra savoriness)
Pinch red pepper flakes (optional, for a bit of heat)

For the Sub-Style Dressing (Post-Bake Drizzle)

3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, very finely minced or grated
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/4 tsp sugar (balances the acidity)
1 tbsp (4 g) finely chopped fresh parsley (optional, for color and freshness)

Optional Garnishes

Extra pepperoncini rings
Extra grated Parmesan
Crushed red pepper flakes
Fresh parsley leaves, roughly chopped

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). Let the stone or pan heat for at least 20–30 minutes so it is thoroughly hot; this is key for a crisp, pizzeria-style bottom crust.

While the oven heats, tear off a piece of parchment paper slightly larger than your intended pizza. Lightly brush or rub about 1–2 teaspoons of the olive oil over the center of the parchment to keep the dough from sticking and to encourage a golden crust.

Step 2: Make the Sub-Style Dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and sugar. Whisk vigorously (or shake with a lid on) until the mixture looks slightly thickened and emulsified. Taste and adjust seasoning: add a pinch more salt if it tastes flat, or a small splash of vinegar if you want more tang.

Stir in the chopped fresh parsley, if using. Set the dressing aside at room temperature; the flavors will meld while you build and bake the pizza. Whisk briefly again just before drizzling.

Step 3: Prep and Dry the Toppings

Pat the pepperoncini slices dry with a paper towel. This step helps keep the pizza from getting watery. Very thinly slice the red onion; thinner slices will soften nicely in the oven without taking over the bite.

If your salami and ham are in large slices, stack and slice the ham into wide ribbons if you prefer, and keep the salami as whole or half-moons for good coverage. Shred the mozzarella if it is not already shredded, and grate the Parmesan if using. Have all toppings ready and within reach; the assembly will go quickly once the dough is shaped.

Step 4: Stretch the Dough

Place the room-temperature dough onto the oiled parchment. Using your fingertips, gently press and stretch it into a 12-inch circle or an oval/rectangle about 1/4 inch thick, leaving the edges slightly thicker for a nice crust. If the dough springs back and will not stretch, let it rest for 5 minutes, then try again; this relaxes the gluten.

Brush the outer 3/4-inch edge of the dough lightly with a bit more olive oil. This helps the crust bake up golden and flavorful.

Step 5: Sauce and Top the Pizza

Spread the pizza sauce over the dough, leaving the oiled border uncovered. Use the back of a spoon to create an even, thin layer; too much sauce can make the center soggy.

Sprinkle the shredded mozzarella evenly over the sauce. Layer the salami slices across the pizza, slightly overlapping them. Add the ham in loose folds or ribbons for nice texture. Scatter the pepperoncini and red onion evenly over the top so each slice will have a bit of everything. If using, sprinkle the grated Parmesan and a small pinch of red pepper flakes over everything.

Step 6: Bake Until Crispy and Bubbling

Carefully slide the pizza (still on the parchment) onto the preheated stone or inverted baking sheet. Close the oven quickly to keep the heat in. Bake for 10–13 minutes, rotating the pizza once if your oven has hot spots.

The pizza is done when the crust is deeply golden around the edges, the bottom is crisp and browned in spots, and the cheese is melted and bubbling with some golden brown patches. If you like a darker crust, you can switch to broil for the last 1–2 minutes, watching constantly to prevent burning.

Step 7: Finish with Dressing and Serve

Using oven mitts, pull the pizza out and slide it onto a cutting board. Let it sit for 1–2 minutes so the cheese settles slightly. Quickly whisk or shake the dressing to re-emulsify it, then drizzle it generously over the hot pizza in a zigzag pattern. Aim for even coverage without soaking any one area.

Top with any optional garnishes you like: extra pepperoncini, a dusting of Parmesan, a pinch of red pepper flakes, or a sprinkle of fresh parsley. Slice into 6–8 pieces and serve right away while the crust is crisp, the cheese is stretchy, and the warm toppings contrast with the bright, tangy dressing.

Pro Tips

Use room-temperature dough: Cold dough is hard to stretch and tends to shrink back. Let it sit on the counter for at least 45 minutes before shaping.
Preheat thoroughly: A fully heated stone or baking sheet is the difference between a pale, soft crust and a crisp, pizzeria-style bottom.
Dry wet toppings: Pepperoncini and deli meats can carry extra moisture. Patting them dry before topping helps prevent sogginess.
Do not overdress: The sub-style dressing should lightly coat the top, not pool. Start with about 2–3 tablespoons; add more at the table if desired.
Slice onions thin: Very thin red onion slices soften and sweeten in the oven while still giving that classic deli sharpness.

Variations

Spicy Italian Grinder Pizza: Swap some or all of the ham for spicy capicola or hot soppressata, and add extra red pepper flakes to both the pizza and the dressing.
Loaded Deli Grinder: Add sliced black olives, banana peppers, or a few strips of roasted red pepper for a fully loaded Italian deli vibe.
With Shredded Lettuce: For a more classic grinder feel, toss thinly shredded iceberg lettuce with a tablespoon of the dressing and pile it onto the hot pizza just before serving.

Storage & Make-Ahead

Leftover pizza keeps well. Let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot. If you know you will have leftovers, drizzle only part of the pizza with dressing and save some to add fresh after reheating; this keeps the crust from softening too much. The sub-style dressing can be made up to 5 days ahead and stored in a sealed jar in the refrigerator; bring to room temperature and whisk or shake well before using.

Nutrition (per serving)

Approximate values for 1 of 4 servings (based on a 12-inch pizza and all the dressing used): about 560 calories; 47 g carbohydrates; 26 g protein; 28 g fat; 11 g saturated fat; 4 g fiber; 8 g sugar; 1,550 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.

Italian Grinder Pizza With Salami, Ham, and Pepperoncini