Butcher Recipe
San Marzano Tomato Sauce + Fresh Mozzarella + Pepperoni + Scimeca’s Italian Sausage + Housemade Meatball + Basil + Parmigiano Reggiano + Extra Virgin Olive Oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Meatballs
If using homemade meatballs, ensure they are cooked through. If not, use pre-cooked or frozen meatballs and heat according to package instructions.
- 2
Cook the Sausage
In a skillet, cook the Scimeca’s Italian sausage over medium heat until browned and fully cooked. Drain excess grease.
- 3
Assemble the Sauce
In a large saucepan, combine the San Marzano tomato sauce with the cooked sausage. Simmer for about 10 minutes to blend the flavors.
- 4
Prepare the Pizza Base
Preheat the oven to 475°F (245°C). Roll out your pizza dough to your desired thickness and shape.
- 5
Add Toppings
Spread a generous layer of the tomato sauce and sausage mixture over the pizza base. Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Add slices of pepperoni and the cooked meatballs.
- 6
Bake the Pizza
Transfer the pizza to a preheated pizza stone or baking sheet. Bake in the oven for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 7
Finishing Touches
Once out of the oven, sprinkle fresh basil leaves and grated Parmigiano Reggiano over the hot pizza. Drizzle with extra virgin olive oil before serving.
