Fustini's Oils and Vinegars
Fat Tony's Pizza

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Fat Tony's Pizza


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Fat Tony's Pizza

Submitted by Joe & Fat Tony Anzalone


  • 1 pack of yeast
  • ¼ cup water (90°F)
  • 1 tablespoon Pure Michigan honey
  • 2 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup Bells’ Oberon beer (+ a little if it’s too dry & warming the beer in the microwave will help the dough rise)
  • 1 tablespoon Fustini’s Blood Orange olive oil
  • 1 teaspoon orange zest
Fat Tony’s Rosemary Tomato Sauce
  • 1 tablespoon Fustini’s Rosemary olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons onion, minced
  • 1 large can of whole tomatoes
  • 1 teaspoon fresh oregano
  • 1 tablespoon fresh rosemary, chopped fine
The Toppings

For a fast and easy pizza dough mix that makes 3 medium size pizzas with Fustini's olive oil: Fustini's Pizza Mix


Step 1. 

Combine yeast, water and honey in small bowl, set aside.  Combine flour, beer, oil, and zest in a mixer with a dough hook, or bread machine, and add the yeast mixture.  Mix until smooth and elastic. Cover bowl and allow to rise 1 to 3 hours.  Heat oven to 400°F and place an oven rack on the lowest setting. Divide dough in half; roll out on pizza stone or baking sheet, and bake 10 to 12 minutes until firm, but not quite toasty.

Step 2.  Fat Tony's Rosemary Tomato Sauce

Slice tomatoes in ¼” slices, reserving all of the juice.  Add the olive oil to a pan, sauté garlic and onion until translucent. Add tomatoes, with the juice, oregano and rosemary. Simmer on low for 20 to 30 minutes.

Step 3.  The Toppings

Grill or roast peppers until tender. Toss the Romaine with the olive oil to lightly coat. On each partially cooked pizza dough, place half of the sliced tomatoes, do not add any excess sauce. Add a layer of roasted peppers, and then pile high with the romaine. Return to 400°F oven for 5 to7 minutes, romaine will be tender.

Drizzle with Fustini’s Sherry Reserva Vinegar.

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