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.
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.