Broiled Tomato-Salami Pizza

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1 ball (about 4 ounces) No-Knead Pizza Dough (see related recipe)

Coarse-grind cornmeal

2 12-Hour Tomatoes, coarsely chopped (see related recipe; may substitute 2 or 3 large oil-packed sun-dried tomatoes, chopped)

About 3/4 ounce (two or three 4-inch round slices) imported Italian salami or another sliced, cured meat

2 ounces fresh mozzarella cheese, shredded

4 large basil leaves, chopped

Extra-virgin olive oil, for drizzling (optional)

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