Pepperoncini Pan Pizza

with salami and leeks

I’ve been a bit pizza obsessed lately. I’ve gone down the rabbit hole of YouTube watching any, and every, video that comes up with people making pizza. 20 minute videos of pizzas being topped, cooked, and then served? Yes please! Show me more. I wanna see every kind of pizza, Neopolitan, Roman, pinsa, Sicilian, Grandmom pies, pan pizza, the list is endless. And to go along with my pizza watching obsession, is my pizza eating obsession. My preferred pizza type this week? Pan pizza, baby. And this one is a goodie.

The magic of this pizza, like most others, is in the dough. It’s a mix and let sit dough recipe. No kneading involved. It’s perfect, crunchy, pillowy perfection. Plus it’s on a sheet pan (duh), so no worry about stretching then launching a pie onto a baking stone. You press the dough out on the pan, let it proof, top it and bake. Yes, it’s that easy.

To top this beauty I did a pepperoncini and salami combination that was 100% not my idea. It was Ry’s, but I will shamelessly take full credit for it. It’s a killer combo. More pepperoncini on pizza from now on!

The original Pan Pizza recipe I made is here. It’s a classic pepperoni vibe, but absurdly good. I would highly recommend you check it out.

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Pepperoncini Pan Pizza Pan Pizza with Pepperoncini and Salami


Pepperoncini Pan Pizza
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Pepperoncini Pan Pizza

Pepperoncini Pan Pizza with Salami and Leeks
Prep Time10 minutes
Cook Time16 minutes
Inactive Time6 hours 20 minutes
Total Time6 hours 46 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: baking, leeks, pan pizza, pepperoncini, pizza, salami, sheet pan pizza
Servings: 4


  • quarter sheet pan 9×13” or 10×15” both work


For The Dough

  • 400 g warm water roughly equivalent to 1½ C + 3 tbsp
  • 1 tsp active dry yeast
  • 2 tsp honey or sugar
  • 1 tbsp olive oil
  • 500 g flour roughly equivalent to 3 1/2 C
  • 1 1/2 tsp kosher salt


  • 5 Pepperoncini sliced
  • handful Salami sliced
  • 1 Leek washed well and sliced
  • 8 oz Fresh Mozzarella torn and dried if super wet
  • 1/4 c Parmigiano Reggiano


  • In a large bowl add water, oil, honey and yeast. Let sit for about 5 mins to make sure the yeast is alive. If you’re confident you have fresh yeast, no need to wait.
    400 g warm water, 2 tsp honey or sugar, 1 tbsp olive oil, 1 tsp active dry yeast
  • In a separate bowl, combine flour and salt. Whisk well.
    500 g flour, 1 1/2 tsp kosher salt
  • Add the flour mixture to your water and yeast mixture. Stir to combine. You don’t need to excessively mix this, just make sure you don’t have any pockets of dry flour, you want everything hydrated.
  • Cover bowl and let rise for about 5 hours at room temp or overnight in the fridge.
  • Line your baking sheet with parchment paper, and plenty of olive oil. Dump dough onto baking tray, and stretch to fit pan. You may need to let it rest for 20 mins and gently stretch it again if it keeps springing back on you. Let rise for about an hour at room temp. 
  • Get your oven preheated to as hot as it will go and place rack in center of over. I baked ours at 550°F (~285°C). 
  • Top pizza with mozzarella, leeks, salami, pepperoncini and Parmigiano. Bake pizza for 12-16 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 16 min mark. After those initial 12-16 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.
    5 Pepperoncini, handful Salami, 1 Leek, 8 oz Fresh Mozzarella, 1/4 c Parmigiano Reggiano
  • Remove pizza from oven and let sit for 10 minutes before removing from the tray and slicing. Then eat up!

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