Pizza with Romesco-ish Sauce, Mushrooms, Pepperoni, and Fresh Tomatoes

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Description

The sauce is made with sundried tomatoes, peppadews, almonds, olive oil, garlic, and anchovies. It's Romesco-inspired as opposed to traditional. The pepperoni is par cooked so the pizza isn't greasy, and the mushrooms are marsala infused.

Yield 1 thin crust pizza - 12 - 14 inches

Ingredients

Procedure

  1. Set a pizza stone in the oven, on the lowest rack, that's in the lowest position. Preheat oven to 375 F.
  2. When the oven has reached 375 F place 2 paper towels, one on top of the other, on a sheet pan. Arrange the pepperoni in a single layer on the paper towels. Set in the preheated oven for 5 minutes. When you remove the pepperoni from the oven blot the top with another paper towel. Set aside.
  3. When the oven has been on for 30 minutes roll out the pizza dough. Roll it on top of a sheet of parchment that's 14 inches square. If the parchment extends beyond the stone it will catch fire.
  4. Before adding toppings use a knife to cut about a dozen small (1/4-inch long), evenly-spaced slits in the crust. These will keep bubbles from forming and allow steam to vent.
  5. Spread the sauce on the dough. Top with half the cheese. Top that with the mushrooms, the pepperoni, and the sliced tomatoes. Top with the remaining cheese.
  6. Slide the pizza, parchment and all, into the oven. Check the pizza after 8 minutes. It will take between 8 and 12 minutes, Slide the pizza, paper and all out of the oven, slice and serve.

Notes

* The post that describes this pizza talks about mushrooms I dried, then rehydrated with blend of 3 parts vegetable stock and 1 part marsala wine. You can rehydrate any dry mushrooms with this mixture. You can also toss a sliced portobello in olive oil and a little marsala and place it in the oven on a parchment-lined sheet pan to roast. It’s done when the slices have reduced in size by about half.

Rehydrating my home-dried portobellos.


Andy Broder - KitchenThink



Romesco-ish Pizza Sauce

Description:

This sauce is made with sundried tomatoes, peppadews*, almonds, olive oil, garlic, and anchovies. It's not exactly Romesco, but it's a pizza-friendly Romesco-inspired sauce. It's also nice served as a spread with bread or crackers.

Yield: About 1 1/4 cups (enough for a 12-inch pizza)

Ingredients:

Procedure:

  1. Place tomatoes, peppadews, almonds, garlic, and anchovies in a small food processor fitted with the blade attachment. Pulse until roughly chopped.
  2. Add the olive oil a tablespoon at a time. The amount needed will depend on the moistness of the sundried tomatoes and the number of peppadews. Pulse until you have a very thick sauce that holds a mounded shape for several minutes.
  3. Once you've achieved the desired thickness, season to taste with black pepper.

Notes:

Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

Jarred peppadews add a spicy-sweetness to the sauce. They’re not hot like jalapeños.

I used Marcona almonds – but you can use any sort you have on hand. You can also use walnuts.

You can make this sauce 2 days ahead and store covered in the refrigerator.

sauce ingredients


Andy Broder - KitchenThink


Andy’s Basic Pizza Crust

Description:

If you live in Arizona, the temperature that water comes out of the tap in July and August is the perfect temperature for working with instant yeast. This recipe is a tad yeast-heavy, so that the dough is ready to make pizza in 45 minutes. A lot of pizza dough recipes use about half as much yeast. If you have 6 to 8 hours to let the dough rise that's great - and you can do that with this recipe. But if it only takes an hour to make the dough you can have pizza without having to plan ahead.

Yield: 3 to 4 10-inch thin-crust pizzas

Ingredients:

Procedure:

  1. In a small bowl combine water, sugar, and yeast. Stir with a fork to dissolve yeast, and set aside for 5 minutes.
  2. Place the flour and salt in a food processor fitted with the blade attachment. Pulse several times to combine.
  3. Add the yeast mixture, and olive oil. Process just until the dough comes together.
  4. Transfer the dough to a clean work surface. Knead for 1 minute.
  5. Place the dough into an oiled mixing bowl. Cover with plastic wrap, and place in a warm spot until the dough has doubled in size, about 45 minutes.
  6. Punch down the dough, cut it in quarters, shape each quarter into a disc.
  7. Assembly and Baking:
  8. Place pizza stone on rack near bottom of oven.
  9. Preheat oven to 500 F.
  10. On a sheet of parchment paper, roll the pizza dough into a 10- to 12-inch circle. Cut away excess paper.
  11. Brush with olive oil, then add the sauce (if using sauce), and then add toppings.
  12. Slide the pizza and paper onto a peel.
  13. Slide the pizza onto the hot stone and bake 8-10 minutes, until the bottom is golden brown and cheese is bubbly.
  14. Use the peel to remove the pizza.

Notes:

Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

  1. A thick layer of toppings on a thin crust pizza may result in a soggy crust.
  2. If you don’t have a pizza peel use the back side of a cookie sheet.

Andy Broder - KitchenThink


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