Italian Supreme Recipe

Preheat

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it.

Prepare the gluten-free dough according to package or recipe instructions so it is room temperature and easy to stretch. Lightly flour a work surface with GF flour or cornmeal.

Stretch or roll the dough into a 12–14 inch round to your desired thickness. Transfer dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Brush the dough lightly with 1 tablespoon olive oil mixed with the minced garlic, leaving a 1/2" rim for the crust.

Spread 3 tablespoons marinara sauce evenly over the oiled dough, leaving the 1/2" edge for the crust. Use the back of a spoon to create a thin, even layer.

Distribute the provolone evenly over the sauced dough in an even layer so the cheese will melt and marry with the sauce.

Sprinkle 2 tablespoons freshly grated Parmesan evenly over the top (save a small pinch to sprinkle after baking if you like).

Arrange the sliced salami, pepperoni, capicola, and mortadella evenly over the cheese, leaving some space between slices so heat circulates. Aim for a balanced spread of every meat across the pizza.

Scatter the cooked meatballs (halved or quartered) evenly across the pizza so each slice will get a piece. Press lightly so they nest in the cheese.

Evenly distribute the sliced mushrooms and thinly sliced onion over the meats. If you prefer softer vegetables, sauté the mushrooms and onions in 1 teaspoon olive oil over medium heat for 2–3 minutes before adding.

Scatter the sliced hot cherry peppers (or spoon hot pepper relish) over the top to add heat; adjust amount to taste.

Sprinkle 1/2 teaspoon dried oregano and 1/4 teaspoon cracked black pepper evenly over the assembled pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the 475°F oven. Bake for 10–14 minutes, or until the crust edges are golden and crisp and cheeses are melted and bubbling. Baking time varies by oven and dough thickness—watch for visual cues.

If you like a slightly browned top, use the oven broiler on high for 30–60 seconds—watch constantly to avoid burning.

Remove pizza from oven and let rest on a cutting board for 2–3 minutes. Sprinkle remaining pinch of Parmesan and scatter torn basil leaves over the pizza.

Slice into 8 slices and serve hot.