Clemenza Pizza

Clemenza Pizza with Mike Bausch of Andolini’s

The Clemenza pizza is our take on a no pepperoni - but still all Italian - all meat pizza. 

We make it with layers of our house made meatballs, house made Italian sausage and Genoa salami with Andolini’s red sauce and mozzarella. 

Perfect for anytime you need to feed a hungry crowd. Here’s how you can make it at home, and turn it into a Valentine’s Day special.

To make Andolini's Clemenza Pizza at home you’ll need:

1 14oz. dough 

Pizza sauce - enough to cover your dough thinly 

12 oz. to 14 oz. of shredded or diced mozzarella 

12 slices of thinly sliced salami

4 medium meatballs, cooked, cooled slightly, and sliced into thirds (to make 12 pieces)

12 teaspoon size pieces of bulk Italian sausage

1 tablespoon of pecorino Romano cheese

Preheat your oven to 500 degrees and preheat a pizza stone in your oven, if you have one. Ideally, give the stone and oven 30 minutes to come fully to temperature before baking the pie. 

In the meantime, push out your dough to form a 14” pizza crust. Place on a lightly oiled pan for easy transfer to the stone when it’s time to bake. Use the back of a spoon to gently spread a thin layer of sauce over the dough, leaving the outer 1" clear. Sprinkle the mozzarella evenly over the entire pizza. Place the salami slices on the pizza, then the meatball slices, and finally the Italian sausage. Transfer pizza to hot stone. Bake until crust is golden brown, cheese is bubbly, and sausage is cooked through (about 10 to 12 minutes in most cases). Remove pizza from oven, and top with a sprinkling of pecorino Romano cheese. 

Slice and serve!