Triple Cut Italiano Pizza

Ingredients

  • 3 oz Margherita® Genoa Salami, thinly sliced, roughly chopped
  • 3 oz Margherita® Spicy Capicola, thinly sliced, torn
  • 3 oz Margherita® Mortadella, sliced into ribbons
  • 22 oz Sicilian dough, high hydration, well proofed
  • 2 Tbsp extra virgin olive oil, divided
  • Chopped garlic, as desired
  • 6 oz ricotta dolce
  • 12 oz whole-milk mozzarella, sliced
  • 4 oz fresh mozzarella, fior di latte
  • Parsley, freshly chopped, pinch
  • Dried oregano, pinch

Details

Product:

Margherita® Genoa Salami, Margherita® Mortadella, Margherita® Spicy Capicola

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Preheat oven to 475°F.
  2. Generously oil 12″ x 16″ pan.
  3. Press dough into pan, gently stretching to fit. Let proof 1–2 hours until airy and bubbly.
  4. Drizzle dough with olive oil and top with garlic.
  5. Spread mozzarella evenly over dough, dollop ricotta across surface, then top with salami and capicola.
  6. Bake 12–15 minutes until crust is golden and crisp on bottom.
  7. Remove from oven, top with mortadella, then finish with olive oil, parsley and oregano.
  8. Rest 2–3 minutes. Cut into squares and serve.