Rustica Recipe

Preheat and prep

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. If using a pizza peel or parchment, prepare it and dust lightly with semolina or flour.

When pizza is ready to assemble, brush the stretched dough lightly with 1 tablespoon EVOO, leaving a 1/2" border for the crust. Sprinkle dough edge with a pinch of salt.

After baking, immediately drizzle remaining 1 tablespoon EVOO over the hot pizza and scatter fresh oregano leaves. Finish with a light grind of black pepper.

Make the sauce

In a small bowl combine 1 cup crushed San Marzano tomatoes, 3 roasted garlic cloves (mash to a paste with the back of a spoon), 1/4 tsp salt and optional 1/8 tsp crushed red pepper. Taste and adjust salt. The sauce should be loose and bright — no cooking required. If your roasted garlic is very strong, use 2 cloves instead.

Cook the sausage

Heat a medium skillet over medium-high heat. Crumble the 8 oz sausage into the pan and cook, stirring, until browned and cooked through, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain and blot excess fat.

Caramelize the onions

In the same skillet, reduce heat to medium-low and add 1 tablespoon butter or EVOO. Add 1 cup thinly sliced onion and 1/2 tsp sugar and a pinch of salt. Cook, stirring occasionally, until the onions are deep golden brown and sweet, 20–25 minutes. If they stick, deglaze with a tablespoon of water. Remove from heat and let cool slightly.

Tear or slice 8 oz fresh mozzarella into pieces that will distribute evenly across the pizza. Have 2 oz prosciutto torn into bite-sized pieces and ready to add after baking so it stays tender.

Stretch or roll the dough into a 12–14" round on a floured surface. Transfer to your prepared peel or parchment.

Spread an even, thin layer (about 3/4 cup) of the San Marzano-garlic sauce over the dough, leaving a 1/2"–3/4" rim. You want a light layer so the crust crisps.

Scatter the cooked sausage evenly over the sauced dough. Distribute caramelized onions in small clusters across the pizza.

Top with pieces of fresh mozzarella, spacing to allow melting and some browning. Do not overload — total cheese should be about 8 oz.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is blistered and cheese is melted and starting to brown, 8–12 minutes (time varies by oven). Rotate halfway for even color.

Remove pizza from oven. Scatter prosciutto pieces over the hot pizza so they warm but do not crisp. Drizzle with remaining 1 tablespoon EVOO, sprinkle fresh oregano leaves, and finish with 1/2 teaspoon freshly ground black pepper (or to taste). Let rest 2–3 minutes, then slice and serve.