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A wooden cutting board with 2 flatbread pizzas that are crispy and golden brown. They're topped with slices of salami, ricotta and goat cheese, arugula and drizzled with red pepper jelly. There's shredded cheese and arugula sprinkled on the cutting board and slices of fresh salami.

Salami & Arugula Flatbread Pizza

Salami & arugula flatbread pizza is made on naan bread, topped with goat cheese, ricotta, & red pepper jelly for an easy appetizer, lunch or dinner.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword christmasappetizer, easypizza, flatbreadpizza, salami
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Flatbread Pizzas
Author Wine a Little Cook A Lot


  • 2 pieces Nann Bread or regular flatbread pizza shell
  • 4 oz Goat cheese room temperature
  • 1/3 cup Ricotta Cheese room temperature
  • 1 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
  • pinch Salt
  • pinch Pepper
  • 1 cup Baby Arugula
  • 1/2 cup Italian Blended Shredded Cheese
  • 2 oz Citterio Genoa Salami cut into 1" thin slices
  • 1/4 cup Red Pepper Jelly see recipe notes
  • Olive Oil for drizzling


  • Preheat oven to 415 degrees.
  • In a small bowl, combine goat cheese, ricotta, garlic powder, Italian seasoning, salt and pepper. Stir to combine.
  • Spread cheese mixture evenly onto naan bread. Top with arugula (about 1/2 cup on each pizza), shredded cheese, and salami pieces. Drizzle with red pepper jelly.
  • Place pizzas on baking sheet or aluminum foil. Drizzle with olive oil and bake for 10-15 minutes or until golden and crispy.


I like to microwave my red pepper jelly so it's more fluid and easier to drizzle.