Adelina's Oven-Baked Pizza
  • Sauce:
  • 28 ounce can whole peeled San Marazano Tomatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon dried oregano
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • Pizza:
  • Olive oil for drizzling
  • 1 pound fresh pizza dough
  • 4 ounces Capocollo
  • 8 ounces fresh mozzarella
  • 8 fresh basil leaves
  1. Heat oven to 450 degrees.
  2. For Sauce: Place tomatoes in a large mixing bowl. Crush the tomatoes by hand. Stir in olive oil and spices; set aside.
  3. For Pizza: Drizzle some olive oil on a jelly-roll size pan. Stretch the pizza dough to fit the pan, making edges. Drizzle with more olive oil.
  4. Ladle the sauce onto the dough, evenly spreading close to the edges.
  5. Break up the mozzarella and scatter over sauce. Do the same with the Capocollo.
  6. Drizzle the top with a little more olive oil.
  7. Bake for 15 minutes or until edges are crispy. Remove from oven and scatter torn up pieces of fresh basil on top. Serve immediately.
  8. Note: You can use all of the sauce if desired, or save half for another pizza. We just happen to like less sauce. You can also use half of the amount of Capocollo. The pizza is great as directed; these were just our personal preferences.
Recipe by The Culinary Cellar at