Artisan Cured Pizza
Recipe type: Pizzas
  • 14-inch pizza dough
  • 4 ounces pizza sauce
  • 6 slices Genoa salami
  • 6 slices capocolla
  • 6 slices mortadella
  • 14 slices sopressata
  • ½ pound shredded mozzarella, or combination of mozzarella and provolone
  • Grated Romano and Parmesan
  1. Spread the sauce over the crust (it will be less sauce than you might ordinarily use on this size pizza).
  2. Sprinkle half of the cheese over the sauce.
  3. Now lay each of the meats on top of the cheese, overlapping the slices, starting from about ½-inch in from the edge of the crust, bringing the slices into the center of the crust in a spiral fashion, to cover the cheese completely.
  4. Sprinkle on the remaining cheese.
  5. Sprinkle on some grated Romano or Parmesan cheese.
  6. Bake.
Recipe by Pizza Today at