Amante Special Pizza Recipe

Preheat and prepare surface

Place a pizza stone on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat the oven to 475°F (245°C) and lightly oil the sheet. Lightly dust a work surface with 1/4 cup flour.

Stretch the dough

On the floured surface, gently press and stretch the dough into a 12-inch round (or desired shape). Leave a slightly thicker edge for the crust. Transfer the stretched dough to a lightly floured pizza peel or an inverted baking sheet if using a stone; if using a baking sheet, assemble directly on the sheet.

Brush crust

Brush the outer 1/2-inch of the crust lightly with 1 tablespoon olive oil to promote browning.

Apply sauce

Spread 3/4 cup of pizza sauce evenly over the dough, leaving the oiled crust exposed (about 1/2 inch). Use the back of a spoon to create a smooth, even layer.

Add cheeses

Distribute the torn or sliced fresh mozzarella evenly across the sauced dough. Sprinkle 2 tablespoons grated Parmigiano-Reggiano over the top for additional flavor.

Cook Italian sausage

Heat a skillet over medium heat. Crumble and cook the 6 oz Italian sausage until browned and cooked through, about 6-8 minutes. Drain excess fat on a paper towel-lined plate. Break into small crumbles.

Arrange meats and olives

Evenly distribute the cooked sausage crumbles, 3 oz prosciutto (torn into pieces), and 2 oz salami slices over the cheese. Scatter 1/2 cup halved black olives across the pizza. Note: prosciutto can be added before or after baking; adding before gives it slightly crisp edges, adding after keeps it tender—this recipe adds prosciutto before baking for flavor integration.

Bake the pizza

Slide the assembled pizza onto the preheated pizza stone (or place the baking sheet in the oven). Bake at 500°F (260°C) for 8-10 minutes, or at 475°F (245°C) for 12-14 minutes on a baking sheet, until the crust is golden and cheese is bubbling and lightly browned. Rotate once halfway through cooking for even browning.

Season and add basil

Remove the pizza from the oven using the peel or oven mitts. Sprinkle 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp crushed red pepper flakes (if using) evenly over the hot pizza. Scatter 1/2 cup fresh basil leaves on top. If you prefer warm wilted basil, place the basil on the pizza in the last 1 minute of baking instead.

Rest and slice

Let the pizza rest for 2-3 minutes to allow the cheese to set slightly. Slice into 6-8 pieces and serve immediately.

Wipe and cool the pizza stone or baking sheet before cleaning. Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to maintain crust crispness.