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"Cake Boss" and Carlo's Bake Shop owner Buddy Valastro shares the pizza he's serving for the Super Bowl this year—a meat-lovers' dream loaded with Italian sausage, meatballs AND pepperoni. He makes it with his go-to Pizza Dough, which he also uses for his Fried Zeppole (Italian-style doughnuts coated with powdered sugar), another item on his menu this weekend.
For another recipe from our Game Day episode, check out Rach's Super Burgers and watch our Super Bowl Recipe Playoff XV here.
Ingredients
For the Sauce:
- One 28-ounce can whole peeled tomatoes, drained with a little liquid remaining
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, minced
- 2 tablespoons (½ ounce) finely grated Parmigiano-Reggiano cheese
- 1 tablespoon sugar
- Kosher salt
For the Pizza:
- Semolina and flour mix, for dusting as needed
- 1 ball Pizza Dough
- ¼ to ½ cup pizza sauce or marinara sauce
- 1 ounce cooked Italian sausage, sliced ¼ inch thick or crumbled
- 5 cooked meatballs , sliced ¼ inch thick
- 5 slices pepperoni
- 5 to 7 slices spicy, pickled cherry peppers
- ¼ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon grated Parmigiano-Reggiano cheese
Yield
Serves: Makes one 8- to 10-inch pizza (with extra sauce)
Preparation
For the sauce, pass the tomatoes through a food mill set over a large bowl. Add the oil, garlic, Parmigiano-Reggiano and sugar, season with salt and let rest at room temperature for 1 hour to give the flavors a chance to develop. The sauce can be refrigerated in an airtight container for up to 2 days.
Preheat oven to 400°F.
For the pizza, dust a work surface with the flour mixture and press and stretch the dough on it until it's about 10 to 12 inches wide. Transfer it to a piece of parchment paper on a cookie sheet or a pizza stone, top with the sauce (use the amount you prefer) and bake for 5 to 7 minutes.
Arrange the sausage, meatballs, pepperoni and peppers on the pizza, followed by dollops of the ricotta and the mozzarella and Parmigiano-Reggiano. Bake until the cheese is melted and the crust is browned, 5 to 7 minutes more.