Pizza Basilicata

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Frozen Basilicata Pizza with Peperoni Cruschi and Moliterno Sheep Cheese, Shipped Nationwide

Diameter: 12 inches

The frozen Basilicata pizza is the southern-Italian regional creation by Roberto Caporuscio: tomato sauce, creamy mozzarella, fried dried Senise peppers (peperoni cruschi), Moliterno sheep cheese and almond mandorlata with raisin vinegar. The lucania tradition on a Caputo dough.

✔ Home made dough with Caputo Super Nuvola type 0 and type 1
✔ Tomato sauce
✔ Fresh mozzarella
✔ Peperoni cruschi (fried dried Senise peppers)
✔ Moliterno sheep cheese
✔ Almond mandorlata with raisin vinegar
✔ Imported extra virgin olive oil

Ingredients: Tomato sauce, fresh mozzarella, Moliterno pecorino cheese, peperoni cruschi, almonds, raisin vinegar, extra virgin olive oil.

All frozen products must be placed in the freezer as soon as delivered to you. Preheat oven to 500F, allow pizza cook for 2.30 - 3.15 min in house oven or 2.15 - 3 min in commercial oven.

Frequently Asked Questions

Is the Basilicata pizza the same one served at the Manhattan restaurant?

Yes. The frozen version follows the same build: Caputo Super Nuvola dough, peperoni cruschi, Moliterno cheese, and almond mandorlata with raisin vinegar. It is baked in the restaurant kitchen and sealed cold within hours of leaving the oven.

What are the peperoni cruschi on the Basilicata pizza?

Peperoni cruschi are sweet peppers from Senise, in Basilicata. They are dried in the sun and then fried for a few seconds, and that last step is what makes them crisp. They are not spicy: the variety is a sweet pepper with a low water content, which is what makes it suitable for drying. On the pizza they stay crisp against the dough and the cheese.

Is the Basilicata pizza gluten free?

No. The dough is made with Caputo Super Nuvola, a wheat flour, so it contains gluten. Kesté produces a separate gluten free pizza range built on Caputo Fioreglut. For diners with celiac disease we recommend contacting our support team about current production procedures.

Lucania on a Caputo Dough, Shipped Frozen From Manhattan

Every Basilicata pizza ships frozen within hours of being baked, individually wrapped and cooled in ice for the overnight trip to your address. The reheat brings out the regional textures at 500°F: the peperoni cruschi snap and crackle under the slice, the Moliterno sheep cheese softens but holds its bite, the fresh mozzarella melts smooth across the tomato sauce. The almond mandorlata with raisin vinegar sits cold on top, sweet-and-sour against the savory base, and the cornicione lifts leopard-spotted under the dry pepper crust.

Reviewers and southern-Italian cuisine fans have ranked ours among the best frozen Basilicata pizzas shipped across the United States, the first to bring Senise peperoni cruschi and Moliterno sheep cheese to American home freezers. Pick up your order at Kesté Pizza Go and unbox the same Lucania recipe we have been serving for years.

How to Cook

Preheat the oven to 500°F

Remove the pizza from the freezer and let it sit at room temperature for 30 minutes

Remove the pizza from its packaging, remove the plastic wrap and place on a baking sheet

Make sure the oven has reached 500°F

Bake for 3 minutes (2:30–3:15 minutes in a home oven or 2:15–3:00 minutes in a commercial oven)

Cooking time may vary by up to 20 seconds depending on your oven

Enjoy your amazing pizza!

Pizza Basilicata

Frozen Basilicata Pizza with Peperoni Cruschi and Moliterno Sheep Cheese, Shipped Nationwide

Frequently Asked Questions

Customer Reviews

Lucania on a Caputo Dough, Shipped Frozen From Manhattan

How to Cook

Pizza Basilicata

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