Marco & Aurelio Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven with a lower max temp, preheat to the highest setting and allow extended heat-up time.

On a lightly floured surface or parchment, stretch or roll the pizza dough into a 12-inch round. Transfer to a pizza peel or another inverted baking sheet dusted with semolina or cornmeal so it will slide onto the stone easily. Brush the outer rim lightly with 1 tbs olive oil.

Make the quick garlic tomato sauce

In a small bowl combine 1 cup crushed tomatoes, 1 tsp minced garlic, 1 tbs extra-virgin olive oil, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar (if using). Stir well. Taste and adjust salt/pepper. Do not over-sauce — you want a thin, even layer for this style of pizza.

Spread about 3/4 cup of the sauce evenly over the stretched dough, leaving a 3/4-inch border for the crust.

Distribute the fresh mozzarella evenly over the sauced dough, leaving some space so the cheese melts into the sauce without completely covering it.

Arrange the spicy salami and regular salami slices across the pizza so flavors are balanced. Tear or fold slices as needed for coverage.

Scatter the thin slices of cooked ham in small pieces across the pie, avoiding heavy clumps that will weigh down the crust.

Scatter the thinly sliced red onion and the thinly sliced garlic clove sparsely across the pizza. If you prefer a milder garlic flavor, sauté the sliced garlic in 1 tsp olive oil for 30–60 seconds until aromatic before distributing.

Sprinkle 1/4 tsp red pepper flakes over the top if you want extra heat.

Slide the pizza onto the preheated stone or inverted sheet and bake for 7–10 minutes at 500°F (260°C), or until the crust is golden and charred in spots and the cheese is bubbling. Baking time will vary with oven; check after 6 minutes.

Remove the pizza from the oven and let rest for 1–2 minutes on the peel or rack.

Toss the 1 cup fresh arugula with the finishing 1 tsp olive oil and a light pinch of salt, then scatter the dressed arugula over the hot pizza. This keeps the arugula bright and slightly wilted but fresh.

Optionally finish with an additional drizzle of olive oil and a few extra red pepper flakes to taste. Slice and serve immediately.