The Salty Grecian Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C). Lightly dust work surface with flour or semolina, stretch or roll the pizza dough into a 12" round, leaving a slightly thicker rim for the crust. Transfer dough to a pizza peel or sheet lined with parchment; brush the outer 1/2" rim lightly with 1 tbs olive oil to help brown.

Make garlic butter for crust

Melt 2 tbs unsalted butter in a small bowl. Stir in Freshie spice garlic butter blend (1 tsp). Reserve this mixture to brush the crust immediately after baking.

In a small saucepan over medium heat, melt 1 tbs butter. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Sprinkle 1 tsp flour over the garlic and stir for 30 seconds to form a roux.

Whisk in 3 oz whole milk and 2 oz heavy cream, bring to a gentle simmer while stirring until slightly thickened, about 2–3 minutes.

Remove from heat, stir in 2 tbs chopped fresh basil and 2 tbs grated Parmesan. Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Let cool 1–2 minutes so it’s spreadable but still warm.

Distribute 6 oz fresh mozzarella evenly over the sauce, followed by the 3 oz shredded smoked mozzarella. Space the cheese so that toppings will be visible and the smoked mozzarella can add streaks of smoky flavor.

Cook the Italian sausage in a skillet over medium heat, breaking into bite-size crumbles, until browned and cooked through, about 6–8 minutes. Drain any excess fat and blot on paper towels. Scatter the 6 oz crumbled sausage evenly over the cheese.

Cook bacon until crisp (pan-fry or bake), drain and chop into pieces. Sprinkle the 2 oz chopped bacon across the pizza.

Scatter the sliced pepperoncini, halved Kalamata olives, and thinly sliced sun-dried tomatoes evenly over the pizza. Reserve a few fresh basil leaves for garnish.

Slide the prepared pizza (on peel or parchment) onto the preheated stone or place on the preheated pan. Bake at 500°F (or 475°F for pan) until the crust is golden and cheese is bubbly and lightly blistered, 8–12 minutes depending on oven and stone.

Remove pizza from oven. Immediately brush the crust all around with the prepared Freshie garlic butter. Drizzle 1 tbs balsamic glaze in a thin zigzag across the pizza. Sprinkle shaved Parmesan (1 oz) over the top and finish with a light pinch of kosher salt (about 1 tsp) to taste. Tear and scatter reserved fresh basil leaves over the pizza.

Let pizza rest 2 minutes, then slice and serve hot.