The Americano Recipe
Tomato Sauce, Mozzarella, Pepperoni, Genoa Salami, Applewood Smoked Bacon, Linguica, Italian Sausage, Mushrooms, Red Onions, Black Olives, Bell Peppers, Green Onions & Cherry Tomatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough & Base
Meats
Vegetables & Toppings
Finishing
Method
Dough & Base
preheat
Preheat oven to 500°F (260°C). If using a pizza stone, place stone in oven during preheat for at least 30 minutes. If using a pizza pan or baking sheet, lightly oil or line it.
shape dough
On a lightly floured surface, stretch or roll the pizza dough into a 12–14-inch round (or desired size). Transfer dough to a pizza peel dusted with semolina or cornmeal, or onto prepared baking sheet/pan.
season sauce
Stir the tomato sauce with 1 tbs olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust. Spread an even layer (about 1 cup) of the seasoned tomato sauce over the dough, leaving a 1/2-inch border for the crust.
add cheese
Distribute the shredded or torn fresh mozzarella evenly over the sauce, leaving small gaps for other toppings.
Meats
Prepare and arrange the meats so they cook evenly: if bacon is raw, cook until just crisp in a skillet, drain on paper towels, then chop. Brown Italian sausage in a skillet, crumble and drain excess fat. If linguiça is raw, slice thinly and sauté until cooked through; if already fully cooked, simply slice. Place pepperoni slices evenly across the cheese. Fan Genoa salami slices in several spots. Scatter chopped bacon, linguiça slices, and crumbled Italian sausage evenly over the pizza.
Vegetables & Toppings
Distribute the sliced mushrooms, red onion, black olives, and bell peppers evenly across the pizza, tucking some pieces under meat if desired to prevent over-browning. Scatter halved cherry tomatoes cut-side up across the pizza. Reserve the green onions and basil for finishing.
Bake & Finish
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden with some char, cheese is bubbly and meats are hot. Oven times vary; check after 7 minutes.
Remove the pizza from the oven. Immediately sprinkle sliced green onions, grated Parmesan (if using), crushed red pepper flakes to taste, and scatter fresh basil leaves. Let rest 2–3 minutes to allow cheese to set.
Slice into 8 slices and serve hot.