The Maverick Recipe

preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour. Stretch or roll the pizza dough into a 12–14 inch round, leaving a slightly thicker rim. Brush the outer rim lightly with olive oil to encourage browning.

Transfer the stretched dough to a lightly floured pizza peel or an oiled baking sheet if not using a peel/stone.

sauce

Evenly spread the pizza sauce over the dough, leaving the oiled rim exposed (about 1/2 inch). Use the back of a spoon to create a smooth layer.

pesto accents

Dot the surface with small spoonfuls of basil pesto (about 3 tablespoons total). To get even flavor distribution without overpowering the tomato sauce, place 6–8 pea-sized dollops around the pie and gently swirl them into the sauce with the back of a spoon.

romano

Lightly sprinkle the grated Romano cheese evenly over the sauced surface to add savory, nutty flavor that will mingle with the meats and cheeses.

fresh mozzarella

Distribute the fresh mozzarella pieces evenly across the pizza so each slice will have a good amount. If the fresh mozzarella is very wet, pat it dry with paper towels first to prevent a soggy crust.

optional shredded mozzarella

If using shredded low-moisture mozzarella for better browning and stretch, sprinkle it lightly over and around the fresh mozzarella to fill gaps and promote even melting.

pepperoni & salami

Arrange pepperoni slices evenly across the pizza. Place the thin salami slices more sparingly as an accent (folded or flat) to add texture and a slightly different cured flavor.

italian sausage

If not already cooked, crumble the Italian sausage and sauté in a skillet over medium heat until cooked through and browned (about 6–8 minutes). Drain excess fat on paper towels. Scatter the cooked sausage evenly over the pizza.

season and bake

Finish with a light sprinkle of cracked black pepper and red pepper flakes for a gentle heat. Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and the cheese is bubbly and slightly browned. Baking time varies with oven and stone—watch for visual cues.

rest and garnish

Remove the pizza from the oven and let it rest 2–3 minutes to set. Dollop any remaining small spots of pesto if desired. Scatter torn fresh basil leaves over the top just before slicing. Slice into 8 pieces and serve hot.