Sunday, May 17, 2015

RUSTIC PEPPERONI & ITALIAN SAUSAGE PIZZA

Pizza is easy to make and you control the amount of oil and fat added to your pizza. This is my husband's favorite pizza.



1 recipe for pizza dough
1 (28 oz) can whole peeled Italian tomatoes, preferably San Marzano
2 T extra-light olive oil
3 cloves garlic, sliced
6 leaves basil, chopped

1 t sea salt
½ t freshly ground black pepper
1 t freeze-dried or fresh oregano
½ t red pepper flakes (peperoncino)
A pinch of sugar
2 t chopped fresh basil

Place the tomatoes in a bowl and hand-crush them, removing the hard center cores.

Alternatively, use an immersion blender to finely chop the tomatoes.


In a saucepan over medium-low heat, add the oil and garlic and saute for 1 minute.
Add the crushed tomatoes, basil, salt, pepper, oregano, pepper flakes, and sugar.
Bring to a simmer and cook, stirring occasionally until thickened, about 30 minutes.

Stir in chopped basil and set aside to cool. 


Toppings (for 2 pizzas)
½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
16 oz grated or chopped whole-milk mozzarella cheese
8 oz Italian sausage, casings removed, and cooked in a skillet, until no longer pink.

8 oz pepperoni slices

Extra-virgin olive oil, for finishing



Preheat oven to 425 degrees. F



Divide the pizza dough into two balls.
Place a ball of dough on a lightly oiled sheet pan and stretch the dough to an 8 by 14-inch rectangle. Do the same with the other ball of dough.

Sprinkle on some grated cheese, a ladle of the tomato sauce, and mozzarella.
Add the cooked Italian sausage and pepperoni slices.

Place pan on the bottom rack of oven and bake 5 to 7 minutes; then place the pan on the middle shelf and bake for another 10 to 12 minutes.

Drizzle with a little extra-virgin olive oil, and sprinkle with a little more grated cheese.
Repeat with the other ball of dough.

Makes 2 pizzas

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