Mini Salami Pizza Faces
Half the meal is the craft project: little English-muffin pizzas that kids top, decorate into goofy faces, and then actually eat — toppings and all.
Saucisson Sec is a clean, classic, low-key salami, which makes its little rounds the perfect stand-in for pepperoni on a kid’s pizza — all the savory, none of the heat. Cut into circles and half-moons, it becomes eyes, a smile, or a pair of ears.
We build these on English muffins because they skip all the fuss of dough — no rolling, no proofing — which is exactly why English-muffin pizzas are such a reliable weeknight move. Sauce, cheese, salami, into the oven, done.
Set out little bowls of toppings and let the kids design their own faces. Letting them choose what goes on (and what stays off) is the single best way to get a picky eater to clear the plate.
Ingredients
For the pizzas
2 English muffins, split into 4 halves
1/4 cup pizza or marinara sauce
3/4 cup shredded mozzarella
12–16 slices Saucisson Sec salami (some left whole, some halved)
Optional “face” bits: olive slices, bell pepper strips, cherry tomato halves, corn
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Instructions
Preheat the oven to 400°F (200°C) and set the muffin halves cut-side up on a baking sheet.
Spoon a little sauce onto each half and spread it to the edges, then sprinkle with mozzarella.
Hand the kids the toppings: arrange salami rounds and veggie bits into faces — eyes, noses, big smiles.
Bake 8–10 minutes, until the cheese is melted and bubbling and the edges are golden.
Let cool a few minutes (the cheese is lava-hot), then serve.
Chef Notes
Don’t overload them — a thin layer of sauce and cheese plus a few decorations cooks evenly and stays crisp; a mountain of toppings goes soggy. Keep the salami count modest, since it’s the saltiest thing on the plate.
For younger kids, slice the finished pizza into a few strips or bites once it’s cooled so it’s easy to handle. These also work on mini naan, pita, or bagel halves if that’s what you have.
Substitutions & Tips
Any mild cheese your kid loves can join or replace the mozzarella, and a swipe of pesto or a cheese-only “no sauce” version both work for sauce-skeptics.
For a little more flavor, our Rosette de Lyon makes great pizza-faces too — its rounds look just like classic pepperoni.
Serving & Storage
Serve warm as a fast lunch or dinner, with fruit or veggie sticks on the side to round it out.
Bake-ahead friendly: cool completely, then refrigerate in an airtight container up to 3 days and reheat in the oven or air fryer so they crisp back up.
Published
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