Il Supremo Recipe
House made Italian sausage, hand cut pepperoni, sopressata, crispy pancetta, wood roasted portobello & white mushrooms, fior di latte, red Kalamata olives, roasted peppers, sliced pepperoncini peppers & Pecorino Romano.
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Ingredients
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Italian Sausage
Pepperoni & Sopressata
Mushrooms
Cheeses & Olives
Roasted Veggies
Pancetta
Method
Prepare Italian Sausage
- 1
Make the Sausage Mixture
In a large mixing bowl, combine the ground pork, fennel seeds, red pepper flakes, garlic powder, salt, black pepper, and chopped parsley. Mix well until all ingredients are thoroughly combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Prepare Mushrooms
- 2
Roast the Mushrooms
Preheat your oven to 425°F (220°C). Toss the sliced portobello and white mushrooms with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes or until golden and tender.
Cook Pancetta
- 3
Assemble the Dish
- 4
Layer the Ingredients
In a large baking dish, layer the Italian sausage mixture, followed by the sliced pepperoni, sopressata, roasted mushrooms, crispy pancetta, fior di latte cheese, Kalamata olives, roasted red peppers, and sliced pepperoncini peppers.
- 5
Top with Cheese
Sprinkle the grated Pecorino Romano cheese evenly over the top of the assembled ingredients.
Bake
- 6
Bake the Dish
Preheat your oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes or until the cheese is melted and bubbly, and the sausage is cooked through.
Serve
- 7
Serve Hot
Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy IL Supremo hot, garnished with fresh parsley if desired.
