Pepperoni Pizza

1. Preheat the broiler

Preheat your broiler. Getting this step right is crucial because a broiler's intense heat will melt the cheese quickly and give your crust that perfect golden brown crispness.

2. Prepare the pizza base

Take your parbaked pizza crust and spread ¼ cup of Pomì strained tomatoes evenly over it. Make sure to leave a ½-inch border around the edges to keep the sauce from spilling over when it cooks.

3. Add the salami

Arrange the 18 thin slices of spicy salami evenly over the sauced crust. The salami should cover the pizza without overlapping too much.

4. Add the cheeses

Scatter ¼ cup of shredded fresh mozzarella and ¼ cup of shredded cacio di Roma evenly over the salami.

5. Broil the pizza

Place the pizza under the broiler. Keep a close eye on it because broiling can go from perfect to burnt quickly. You're looking for the cheese to become bubbly and the crust to turn a lovely golden brown, which should take just a few minutes.

6. Let it sit and serve

Once done, take the pizza out of the broiler and let it sit for a moment. Then, cut it into 6 slices and serve immediately.