Italian Sub Pizza Recipe: Loaded Meats, Provolone and Herbs

All the classic ingredients of an Italian sub—salami, pepperoni, ham and provolone—top this flavorful Italian Sub Pizza. Ready in under 30 minutes, you can make it on the grill or in the oven for a quick weeknight meal or weekend gathering.

Sponsored by Dietz & Watson.

Pizza is one of the best foods for bringing people together—simple, shareable and endlessly adaptable. This Italian Sub Pizza captures everything you love about a deli-style sandwich and turns it into a hot, melty pie. It’s perfect for backyard grilling during summer, or for popping in the oven when you want comfort food fast.

At a recent dinner event celebrating the idea of choosing connection at the table, I was inspired by a beautiful spread of high-quality deli meats and cheeses. I came home eager to recreate those flavors in a recipe that would feed my boyfriend, our neighbors and friends. The result: a rustic, savory pizza topped with Genoa salami, pepperoni, maple ham and slices of provolone, finished with crisp shredded lettuce tossed in Italian dressing—just like an Italian sub, but more fun.

Grilling pizza is surprisingly easy and adds a light smoky flavor and crisp crust that’s hard to beat. If you haven’t tried grilling pizza before, this is a friendly, approachable recipe to start with. If the weather doesn’t cooperate, you can make the same pizza in the oven with excellent results.

Ingredients you’ll need

• 1 lb pizza dough (store-bought or homemade)
• 1/4 cup + 1 tbsp Italian dressing, divided
• Approximately 3–4 oz Genoa salami (or one half of a small package)
• Approximately 3–4 oz pepperoni
• Approximately 3–4 oz maple ham or other deli ham
• 1/2 cup diced tomatoes
• 1/2 cup thinly sliced red onions
• 8 slices provolone cheese
• 1 cup shredded lettuce

Step by step instructions

1. Preheat grill to medium heat (around 350–400°F). If using a gas grill, light one side and leave the other side cooler for indirect heat.
2. On a piece of non-stick foil, stretch or roll the pizza dough into a roughly 12″ round. Use a light dusting of flour to prevent sticking if needed.
3. Place the foil with the dough directly on the grill grates over the heated area. Cook uncovered for 2–3 minutes until the bottom begins to set and small bubbles form. This helps create a crisp base.
4. Remove the dough from the grill. Drizzle 1/4 cup Italian dressing evenly over the surface of the dough—this acts as the sauce and gives the pizza an Italian-sub flavor.
5. Arrange the salami, pepperoni and ham over the dressing. Scatter the diced tomatoes and sliced red onions across the top.
6. Lay the provolone slices over the toppings to cover the pizza evenly.
7. Carefully return the foil and pizza to the grill. Cover and cook for 12–16 minutes, or until the crust is golden and the cheese is melted and bubbly. If your grill runs hot, check earlier to avoid overbrowning.
8. Remove from the grill when done. In a small bowl, toss the shredded lettuce with the remaining 1 tablespoon Italian dressing and mound it in the center of the hot pizza. The warm pizza and cool, dressed lettuce create a pleasing contrast like an Italian sub.
9. Slice and serve immediately. This pizza is best enjoyed hot, with the crunchy edge and melty cheese balanced by fresh lettuce on top.

How to make it in the oven

If you prefer the oven, preheat to 425°F. Place the stretched dough on a baking stone or a baking sheet lined with parchment (a stone gives a crisper crust). Follow the same topping steps and bake for about 12–16 minutes, or until the crust is golden and the cheese has melted. For best results, rotate the pizza halfway through baking for even browning.

More pizza recipes to try

• Hawaiian Pizza
• Apple Dessert Pizza
• Pizza Rolls
• Buffalo Cheesy Pizza Bread
• Jalapeño Sausage Pizza with Three-Cheese Jalapeño Ranch Sauce

Recipe details

• Servings: 8 pizza slices
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Author: Whitney Bond

Notes, tips and variations

• To prevent tearing when stretching the dough, let refrigerated dough sit at room temperature for 20–30 minutes before shaping.
• If you like extra crispiness, preheat a pizza stone on the grill or in the oven before placing dough on it.
• Substitute romaine or iceberg for the shredded lettuce if you prefer a crunchier texture. Add a few quick-pickled red onions for brightness.
• Make it vegetarian by replacing the meats with marinated roasted vegetables and using extra provolone or other melting cheeses.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a hot oven or toaster oven to restore crispness.

Nutrition facts (per slice)

• Calories: 264 kcal (13% DV)
• Carbohydrates: 30 g (10% DV)
• Protein: 12 g (24% DV)
• Fat: 11 g (17% DV)
• Saturated Fat: 5 g (25% DV)
• Cholesterol: 19 mg (6% DV)
• Sodium: 734 mg (31% DV)
• Potassium: 100 mg (3% DV)
• Fiber: 1 g (4% DV)
• Sugar: 5 g (6% DV)
• Vitamin A: 309 mg (6% DV)
• Vitamin C: 2 mg (2% DV)
• Calcium: 220 mg (22% DV)
• Iron: 2 mg (11% DV)

This Italian Sub Pizza is a crowd-pleaser that combines the familiar flavors of a deli sandwich with the comfort of a hot, cheesy pizza. Whether you make it on the grill for a smoky finish or in the oven for a reliable bake, it’s an easy, delicious way to feed friends and family any night of the week.