Flatbread Pizza with Buffalo Mozzarella, Oven Roasted Tomatoes, Capicollo & Fresh Basil

Recipe by Chef Spencer Ivankoe

Pizza Sauce


10 ounces caned crushed tomatoes

6 ounces tomato paste

1 tbsp dried oregano

1 tbsp dried basil

1 tsp onion powder

1 tsp garlic powder 

1 tsp salt 


In a medium sauce pot, over low heat, combine all ingredients and simmer for 30 minutes.

Puree with a hand blender until smooth.

Pizza Dough


2 cups all purpose flour

1 packet instant yeast

1 tsp sugar

1 tsp salt

2 tbsp olive oil

3/4 cup warm water


Combine 1 cup flour, yeast, sugar and salt in a mixing bowl.

Add olive oil and warm water.

Mix gently until all incorporated.

Slowly add the other 1 cup of flour.

Kneed the dough and form into a nice shaped ball.

Let rest for 30 minutes.

The Assembly/ Garnishes


6 slices of Capicollo 

1 plum tomato (sliced)

Fresh Mozzarella 

Fresh Basil Leaves

Olive Oil 


Preheat oven to 425 degrees.

On a baking tray or a pizza stone, place your rolled out pizza dough.

Add desired amount of sauce, cheese, and toppings.

Bake pizza for 15-20 minutes until bubbly and golden brown.

Garnish with basil after it is done cooking.

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