Italian Grinder Pizza

If you are looking for a no-fuss Italian grinder pizza recipe, this is it! It comes together with very little hands-on time and is restaurant quality. Keep reading if you are interested in learning how to make a pizza that is packed with flavor, from pepperoni, salami, red onion, banana peppers and a tangy oil and vinegar brushed crust.

Oh, and if you are here because you saw this on Tiktok or Instagram - make yourself comfy and welcome to the homestead!! I'm happy you found me!

Jump to:

• Why this recipe works
• Shopping list
• How to make an Italian grinder pizza
• Variations & Substitutions
• Storage
• Recipe
• Variations & Substitutions
• Storage
• More recipes like this
• What's happening on the homestead!
• Comments

Why this recipe works

I love going out for pizza, just being honest.  There's a pizza place in Wichita, Kansas (it's called il Vicino) that serves a really good version of this recipe that is baked in a brick oven oven with ACTUAL FIRE and is served with a spicy olive oil drizzle around the crust of the pizza.  It is ah-mazing and that is where this knockoff recipe came from. They give it an authentic Italian name, but I thought naming it after one of my favorite sub sandwiches seemed fitting, so here we are!

But here's the deal.  This doesn't have to be complicated or fancy.  If you want to use a pre-made pizza crust and pizza sauce, or maybe you love baking and want to make it from scratch, you do you!

I'm going to share it my way, but remember those time saving hacks are always on the table to make your life easier. In fact, if a little further down in this post I show variations that include Chicago pizza, pizza pot pie and skipping the crust all together and making this as more of a party bread.  

Shopping list

• olive oil
• red wine vinegar
• italian seasoning: I'm using a dried herb blend from the spice section, but you could totally use fresh oregano, basil and parsley.   
• pepper flakes: Make it as spicy or mild as you want! Red pepper flakes are perfect. I'm using a garden blend of dehydrated peppers from our garden.
• pepperoni: I bought thick cut pepperonis from the deli and chopped mine into strips to give the pizza that classic grinder look.
• salami: ​Same as the pepperoni.  Deli, thick cut and chopped.
• red onion: Thin sliced.
• pickled banana peppers: Pickled peppers add a tangy and gentle kick to this pizza.  I cut mine into thin strips. Seeing a theme here?
• mozzarella cheese: I am using fresh grated mozzarella, but if there is a special blend of cheese you like for pizzas, go for it!
• parmesan cheese: Call me a snob, but there's just something about a wedge of parm being grated right on top of a hot pizza. Feel free to use a shaker if you want.
• pizza sauce: At the time of writing this, I haven't shared my homemade sauce recipe on here yet. When I do, I'll update. Otherwise use your fav.
• pizza crust: The OG pizza that we are recreating here is made with a very pillowy yeast crust that is baked at an extremely high heat for a very short amount of time.  Since most of us don't have a pizza oven, use a premade crust or try my Sourdough Pizza Crust recipe and have your socks knocked off with it's fluffy texture and tangy taste.

optional add-ins: fresh garlic, Italian sausage, whole plum tomatoes, green peppers, chopped cooked chicken breast, 

See recipe card for quantities.

How to make an Italian grinder pizza

1. Prepare your crust. Depending on the recipe (or premade) version you are using, this will look a little different for everyone.  For me, I'm using my sourdough pizza crust and I made it the day before and kept it in the fridge until I was ready to bake.  Preheat your oven and pizza stone or pizza pan to 500 degrees Fahrenheit. 

2. Mix up the spicy olive oil drizzle by combining the olive oil, red wine vinegar, Italian seasonings and pepper flakes in a small bowl and whisking together.

3.  Prep the toppings by chopping the pepperonis, salamis, banana peppers, and grating the mozzarella cheese.  

4. Reduce the oven temperature to 425F. Use a paper towel or rag dipped in olive oil to grease the pizza pan with olive oil. Spread the pizza dough onto the pan, and be careful not to burn your fingers! Poke the center of the pizza dough several times with a fork to prevent large air bubbles during baking.  Brush the crust all over with the spicy oil mixture. Par bake the crust for 7 minutes and then continue to step number 5.

5. Spread the sauce evenly on top of pizza crust. Add the toppings and cheese. I like to put the veggies and meat under the cheese, but you can put the toppings on top (yes, I see that I might be wrong in this instance, but it's how we like it!).  I like to give the edge of the crust one more brushing with the spicy oil mixture before popping it back into the oven to finish baking.

6. Bake at 425F for about 8 minutes on the middle oven rack.  Keep an eye on it! Your Italian grinder pizza is done when the mozzarella is bubbly and beginning to lightly brown.

Variations & Substitutions

• ​Enjoy this Italian grinder pizza with a twist! Try it Chicago-style, piled high with toppings on a thick crust.
• Or cozy up with a gluten-free pizza pot pie, featuring a premade GF crust filled with tasty layers.
• Want something different? Skip the crust for a fun party bread loaded with all your favorite flavors. It's a delicious twist on a classic favorite!

Storage

Store the cooked pizza slices packaged in plastic wrap or in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

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