Serves 4
An antipasto salad on a golden crust! This satisfying pizza does double duty. You can use any of your favorite Italian cured meats on this pie.
1 recipe Paul’s Pizza Dough (here)
All-purpose flour, for dusting
¾ cup Marinara Sauce (here)
2 tablespoons grated Parmesan cheese
¼ teaspoon cracked black pepper
⅛ teaspoon red pepper flakes
Cayenne pepper
Fresh mozzarella, sliced
Salami, thinly sliced
Pepperoni, thinly sliced
Fresh basil leaves, cut into ribbons
Grape tomatoes, halved
2 beefsteak tomatoes, sliced
Cornmeal, for dusting
If you have a pizza stone, place it in the oven. Preheat the oven to 450°F.
Roll out the pizza dough on a well-floured work surface.
In a small bowl, combine the marinara sauce, Parmesan cheese, cracked black pepper, red pepper flakes, and a pinch of cayenne pepper. Stir well.
Spread the sauce on the dough, leaving a ½-inch border. Arrange the sliced mozzarella on the dough, then place the salami, pepperoni, basil, and tomatoes on top.
Sprinkle the preheated pizza stone or a baking sheet with cornmeal to keep the crust from sticking. Transfer the pizza to the stone or baking sheet. Bake until the crust is golden, about 15 minutes.