Italian Salami Flatbread with Balsamic Reduction

To be honest, my go-to pizza dough is a pre-bought crust mix from Hyvee. And guess what, this is what you can make out of it! I just love how something so simple (and like less than a $1) can be transformed into something delicious to put on your table. Flatbreads are a great dinner to serve up because the options are endless! Just think, you could throw anything you have in your fridge or leftovers on a flatbread and call it good! Or you could go with this version: Italian salami and all the goodies.

Italian salami has such a great taste, especially when it gets all nice and crispy. Its a little bit more mellow that pepperoni, but pepperoni can be substituted if need be. Goat cheese, cherry tomatoes and basil make this flatbread come to life. Now lets talk about this balsamic reduction, because this is like LIQUID CRACK. This sauce is THAT good. I mean, its right up there with Chick-Fil-A sauce…and thats a big deal. You can find me shamelessly licking out the bottom of my Chick-Fil-A sauce container, and you can find me licking off my plate after this balsamic reduction has been on it. They really go hand-in-hand if I don’t say so myself. I originally saw a recipe for a balsamic syrup from Giada’s Family Dinners¬†¬†and have been obsessed ever since. You just have to try it for yourself. Side note on the sauce: do not let it sit in a pan or on a plate overnight or you will be scrubbing the dickens out of it!

I also had a pretty great helper and taste-tester. This is what real life looks like when I am trying to get a picture from above. My little Charlee girl just has to be front and center!


Italian Salami Flatbread with Balsamic Reduction



  • 1 pizza dough crust (either mix, store bought or homemade)
  • 5 oz Italian Dry Salami slices
  • 1 cup balsamic vinegar
  • 3 tablespoons sugar
  • 1 1/2 teaspoons olive oil
  • 2 oz crumbled goat cheese (you can buy a 4 oz log and use half)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, roughly chopped or chiffonade (long, thin strips)


  1. Preheat your oven to 450 degrees.
  2. Roll your pizza dough out onto a sprayed baking sheet into a thin rectangle. The sides can be rustic and not straight-edged. Brush the top of the pizza dough with the olive oil.
  3. Layer the Italian salami over the top of the pizza dough in an even layer. Top with the goat cheese and tomatoes and bake for 12-15 minutes or until the edges of the crust are golden brown and crispy.
  4. Meanwhile, heat the balsamic vinegar and sugar in a small sauce pot over medium-high heat. Reduce the mixture until it has a syrup-like consistency or has reduced about half. Adjust the temperature as needed during this process to prevent from boiling over. About 12-15 minutes.
  5. After the flatbread has been taken out of the oven, sprinkle the top with the fresh basil and drizzle with the balsamic reduction. Serve immediately with extra sauce on the side as wanted.