All stone-fired recipes
Italian Meat Pizza
Italian sausage and Genoa salami with sweet roasted red peppers, fresh basil and a blistered crust.
Ingredients
- Gennco Napolitana Pizza Dough
- San Marzano–style tomato sauce
- Fior di latte mozzarella
- Cooked Italian sausage
- Genoa salami
- Roasted red peppers
- Pizza mozzarella blend
- Fresh basil
- Garlic herb oil
- Mediterranean sea salt
How to make it
Stretch the dough
Thaw and temper the dough according to the current Gennco handling instructions. Hand-stretch on a lightly floured surface.
Top the pizza
Spread the tomato sauce inside the rim and add the fior di latte. Layer crumbled cooked sausage, Genoa salami and drained strips of roasted red pepper, then scatter the pizza mozzarella blend.
Bake on a hot stone
Bake on a preheated stone until the rim is golden and blistered, the underside is set and the cheese is bubbling.
Finish and serve
Tear fresh basil over the baked pizza, then add a light drizzle of garlic herb oil and a pinch of sea salt.
Make it with Napolitana
Ask about samples for your oven and prep line.