Spicy Salami, Mozzarella, and Fresno Chiles

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1/4 cup Passata di Pomodoro (page 25) or tomato sauce
• 1 heaping tablespoon Roasted Fresno Chiles (above)
• 3 ounces low-moisture mozzarella, cut into 1/2-inch cubes
• 3/4 ounce thinly sliced spicy hard salami (10 to 12 slices)

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with olive oil and season the entire surface with salt.
3. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
4. Scatter the roasted chiles and mozzarella cubes over the pizza, and lay the salami slices on top.
5. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
6. Remove the pizza from the oven, cut it into quarters, and serve.
7. Ciro Rosso Classico (Calabria)

nancys, extravirgin olive oil, kosher salt, tomato sauce, chiles, mozzarella

Taken from www.epicurious.com/recipes/food/views/spicy-salami-mozzarella-and-fresno-chiles-393648 (may not work)