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Hands reaching for slices of Italian Grinder Pizza on a Victorria cookware cast iron pizza pan.

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 173 kcal

Equipment

  • pizza pan
  • Pizza Cutter

Ingredients
  

Spicy Olive Oil

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon Red pepper flakes
  • ½ cup Pepperoni
  • ½ cup Salami
  • ½ cup Banana Pepper
  • ¼ cup Red onion
  • 1½ cup Mozzarella cheese
  • ⅛ cup Parmesan cheese
  • ½ cup Pizza sauce
  • Pizza crust

Instructions
 

  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℉.
  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 425℉ 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.

Notes

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.

Nutrition

Calories: 173kcalCarbohydrates: 3gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 30mgSodium: 503mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 268IUVitamin C: 8mgCalcium: 134mgIron: 1mg
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