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"Cake Boss" and Carlo's Bake Shop owner Buddy Valastro shares the pizza he's serving for the Super Bowl this year—a meat-lovers' dream loaded with Italian sausage, meatballs AND pepperoni. He makes it with his go-to Pizza Dough, which he also uses for his Fried Zeppole (Italian-style doughnuts coated with powdered sugar), another item on his menu this weekend.
For the sauce, pass the tomatoes through a food mill set over a large bowl. Add the oil, garlic, Parmigiano-Reggiano and sugar, season with salt and let rest at room temperature for 1 hour to give the flavors a chance to develop. The sauce can be refrigerated in an airtight container for up to 2 days.
Preheat oven to 400°F.
For the pizza, dust a work surface with the flour mixture and press and stretch the dough on it until it's about 10 to 12 inches wide. Transfer it to a piece of parchment paper on a cookie sheet or a pizza stone, top with the sauce (use the amount you prefer) and bake for 5 to 7 minutes.
Arrange the sausage, meatballs, pepperoni and peppers on the pizza, followed by dollops of the ricotta and the mozzarella and Parmigiano-Reggiano. Bake until the cheese is melted and the crust is browned, 5 to 7 minutes more.