Leftover Charcuterie Board Pizza
This charcuterie board pizza is a great way to use up leftover charcuterie foods. Use any combination of cured meat, olives, cheese, and more.
Friends, just in time for a comfort meal or Game Day weekend, we LOVE this Leftover Charcuterie Board Pizza! You’ve never tried Charcuterie Pizza? Well, you don’t want to miss out on this scrumptious recipe! Let’s get started–just think “leftovers.” Maybe you’ve tried my Epic Charcuterie Board, Epic Vegan Charcuterie Board, Grilled Breakfast Charcuterie Board. All so good!
Leftover Charcuterie Board Pizza
This charcuterie board pizza is topped with your favorite charcuterie. How easy is that? It’s everything you love about charcuterie boards, served up on a crisp-bottomed and lightly blistered pizza dough.
Ingredients for Charcuterie Board Pizza
- Mixed olives (Kalamata and Castelvetrano)
- Sun-dried tomatoes
- Salami
- Prosciutto
- Mozzarella cheese
- Sharp cheddar cheese
- Pizza dough (make your own or buy store bought)
- Olive oil to brush
- Fresh basil
- White sauce (Bechamel sauce)
The secret is in the Bechamel sauce
Yes, the secret is in the sauce! You’ve got to make a homemade white sauce (which is what my mom called it), or Bechamel sauce, for the pizza.
What’s in White Balsamic Garlic Béchamel?
- Unsalted butter
- Flour
- Whole milk
- Garlic
- Tomato paste
- Grated Parmesan cheese
- White balsamic vinegar
Then add your favorite charcuterie toppings!
How do you make Bechamel sauce?
In a small saucepan, melt butter, over medium-low heat, then add the flour. When the flour is combined, cook for 1-2 minutes, then add the tomato paste and garlic. Stir until fragrant, 45 seconds more. Add the milk and salt, stir until thickened—2-3 minutes. Remove from the heat and stir in the Parmesan cheese. Once smooth, add the vinegar. Cover with wax paper and set aside until ready to use.
This is a great “clean out the fridge” pizza, using up any leftover charcuterie foods, like olives, meats, cheese, etc.
Everything but the crackers! HA!
How to make the charcuterie pizza
- Preheat oven and place a pizza stone in the center to preheat. (Want to buy a pizza stone? My favorites are here.)
- Roll out pizza into a 10-12’’ circle (or one that is about the size of your pizza stone—you can also shape into a rectangle). Brush the outer 1-2 inches with olive oil.
- Spread the cream sauce into a single layer. You may have a few extra tablespoons left over. Top with the salami, prosciutto, olives, sun-dried tomatoes, mozzarella, and sharp cheddar. Bake until the crust is browned and bubbling.
- Remove from the oven and cool before cutting and serving.
What do you serve with pizza?
Okay, now you have your pizza planned. How about a big Winter Green Salad, and invite a few friends over for dinner?
Oh and by the way, the LARGE size Mango Wood Salad Bowl is NEW in the store. If you already have an XL size, then this is a great companion bowl. I love to serve fruit in this size!
Happy hosting!
More pizza recipes to try:
Trader Joe’s Greek Flatbread Pizza
Get the Recipe:
Leftover Charcuterie Board Pizza
Ingredients
Pizza:
- ¼ c mixed olives, Kalamata and Castelvetrano, roughly chopped
- ¼ c sun-dried tomatoes
- 12 slices salami, roughly chopped
- 4 slices prosciutto, roughly chopped
- 1 c shredded mozzarella cheese
- ¾ c sharp cheddar cheese
- 16 oz pizza dough
- Olive oil to brush
- Fresh basil
White Balsamic Garlic Béchamel:
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 1 c whole milk
- 2 cloves garlic, grated
- 1 Tbsp tomato paste
- ¾ c grated Parmesan cheese
- 2 Tbsp white balsamic vinegar
Equipment
Instructions
How to make the Béchamel sauce:
- Prep Béchamel: In a small saucepan, melt butter, over medium-low heat, then add the flour. When the flour is combined, cook for 1-2 minutes, then add the tomato paste and garlic. Stir until fragrant, 45 seconds more. Add the milk and salt, stir until thickened—2-3 minutes. Remove from the heat and stir in the Parmesan cheese. Once smooth, add the vinegar. Cover with wax paper and set aside until ready to use.
How to make the pizza:
- Preheat oven to 525 degrees F. Place a pizza stone in the center to preheat.
- Roll out pizza into a 10-12’’ circle (or one that is about the size of your pizza stone—you can also shape into a rectangle). Brush the outer 1-2 inches with olive oil.
- Spread the cream sauce into a single layer. You may have a few extra tablespoons left over. Top with the salami, prosciutto, olives, sun-dried tomatoes, mozzarella, and sharp cheddar. Bake for 10-12 minutes, or until the crust is browned and bubbling.
- Remove from the oven and cool for 3-5 minutes before cutting and serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
