Pulpo Marechiara Pizza


  1. Slice octopus leg on a bias, hand crush tomatoes, measure cannellini beans and vegan pepperoni, then reserve.
  2. Hand stretch dough and add crushed tomatoes followed by cannellini beans, vegan pepperoni, and sliced octopus. Season pizza with salt and pepper.
  3. Bake in an oven set to 525º F for 6-7 minutes until crust is golden brown.
  4. Garnish with fresh cilantro and unfiltered extra virgin olive oil.


  • 10 oz dough made from Assoluti® Flour
  • 4.4 oz octopus leg, sliced on bias
  • 3 oz Roma® Cannellini Beans
  • 4 oz Piancone® Plum Tomatoes, crushed
  • for garnish Peak Fresh Produce® Cilantro
  • for garnish Piancone® Extra Virgin Olive Oil Unfiltered
  • 15 slices Green Origin™ Pepperoni
  • to taste salt and pepper