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Restaurants›Saturn Grill›Rustic Roman Recipe

Rustic Roman Recipe

Inspired by Saturn Grill

Time45m

Serves2

Tomato sauce, five blended cheeses, fresh tomato, red onion, calamata olives, goat’s cheese, basil & fresh Parmesan | Can be made vegan with substitutions

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Ingredients

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Dough & Base

1 each pizza dough (store-bought or homemade)

1 tbs olive oil

Tomato Sauce

3 tbs tomato sauce (plain, slightly thick)

1 tsp Garlic (minced)

1 tsp Dried oregano

1 tsp Celtic sea salt

1/4 tsp black pepper

Five-Cheese Blend

3/4 cups mozzarella (shredded)

1/2 cups provolone (shredded)

1/4 cups fontina (shredded)

1/4 cups ricotta (whole-milk)

1/4 cups parmesan (freshly grated, part of the blend)

Toppings

1 each fresh tomato (thinly sliced, Roma or vine)

1/4 cups red onion (very thinly sliced)

1/4 cups kalamata olives (pitted, halved)

1/4 cups goat cheese (crumbled)

8 leaves fresh basil (small leaves or chiffonade)

2 tbs fresh parmesan (for finishing, shaved or grated)

1/4 tsp red pepper flakes (optional)

1/4 tsp sea salt (to finish)

Vegan Substitutions (optional)

1 1/2 cups vegan shredded mozzarella

1/4 cups vegan ricotta (almond or tofu-based)

2 tbs vegan parmesan (grated)

1/4 cups vegan goat-style spread (optional)

Method

Dough & Base

Preheat & prepare dough

Preheat oven to 500°F (260°C) with pizza stone or heavy baking sheet inside for at least 30 minutes. Stretch or roll the pizza dough to a roughly 10–12-inch oval/rectangle typical of Roman style on a lightly floured surface. Transfer to a piece of parchment or a floured peel. Brush dough lightly with 1 tablespoon olive oil, leaving a slightly thicker rim for the crust.

Tomato Sauce

Mix the tomato sauce, minced garlic, dried oregano, salt, and black pepper in a small bowl. Taste and adjust seasoning. Spread about 3 tablespoons of the seasoned tomato sauce evenly over the oiled dough, leaving a 1/2-inch rim. The sauce should be a thin, even layer — rustic but not overloaded.

Five-Cheese Blend

Combine shredded mozzarella, provolone, and fontina in a bowl. Dollop the ricotta in several small spoonfuls across the pizza, then sprinkle the blended shredded cheeses evenly. Finish by sprinkling 1/4 cup of the grated parmesan across the top so all cheeses are distributed.

Toppings

Arrange thin tomato slices across the cheese, slightly overlapping but not smothering. Scatter the thinly sliced red onion and halved kalamata olives evenly. Crumble the goat cheese in small clusters over the pizza (these will remain slightly tangy and creamy after baking). Sprinkle red pepper flakes if using.

Carefully slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–7 minutes for even browning, until the crust is golden and cheese is bubbly and slightly browned. Watch carefully — oven times vary.

Remove pizza from oven and let rest 2 minutes on a rack. Scatter fresh basil leaves over the hot pizza so they wilt slightly. Finish with 2 tablespoons freshly grated/shaved parmesan and a light sprinkling of sea salt. Slice and serve immediately.

Vegan Option

If making vegan, use the vegan shredded mozzarella and vegan ricotta in place of the dairy cheeses, and swap goat cheese for a vegan goat-style spread or omit. Proceed with prep and bake exactly the same — bake until crust is golden and vegan cheese is melted and slightly browned. Finish with vegan parmesan and basil.