Roman-Style Trio Pizza

Designed for shareable impact and layered flavor, this Roman-style pizza showcases a trio of regional profiles across one crisp, airy crust. Baked with Bacio’s Sharp Provolone & Whole Milk Blend over a Roma tomato base, each third delivers a unique experience—from briny olive tapenade and fresh basil, to spicy soppressata with arugula and shaved Parmesan, to delicate prosciutto finished with a balsamic redux. A versatile showpiece perfect for modern menus.

Featured Cheeses: Provolone & Part Skim Blend, Sharp Provolone & Whole Milk Blend

Total Time: 4 hours

Servings: 8 Slices

Ingredients

1 each, 18 oz dough
4 oz. Roma tomato sauce
9 oz Bacio Sharp Provolone & Whole Milk Blend Cheese

First 1/3 of Pizza
1 oz. Olive Tapenade (post bake)
1 oz. Halved Cherry Tomato
.5 oz. Torn Basil Leaves (post bake)

Middle of Pizza
1 oz Soppressata
2 oz Fresh Arugula (post bake)
1 oz Shaved Parmesan (post bake)

Last 1/3 of Pizza
2 oz Prosciutto (post bake)
1 oz Balsamic Redux (post bake)

Instructions

Stretch 18 oz dough ball into a well-oiled 24-inch Roman pizza pan. Let proof until you can stretch dough into each corner.
Cover the dough with 4 oz of Roma Tomato Sauce leaving a 1” crust line around the edge.
Cover the sauced area with 9 oz. of Bacio Sharp Provolone & Whole Milk Blend Cheese.
Top each third of the dough according to the toppings below.
Bake pizza until cheese is melted and dough is properly cooked.