Basic Pepperoni Pizza And Four Cheese Pizza
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Active Dry Yeast4 cups
All-Purpose Flour1 tsp
Kosher Salt2 tbsps
Olive Oil1 cup
Pepperoni (pieces)1
Salt110 g
Fontina (grated)110 g
Goat Cheese (crumbled)1 cup
Grated Pecorino Romano3 cloves
Garlic (minced)1 tbsp
Balsamic Vinegar1 medium
Onion (chopped finely)1 cup
Chicken Broth1 pinch
Sugar1 tsp
Oregano (dried)Directions:
1
Repeat with the second piece of dough
2
Watch how to make this recipe
3
For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water
4
In a mixer with a paddle attachment, combine the flour and salt
5
With the mixer running on low speed, drizzle in the olive oil and mix until combined
6
Pour in the yeast mixture and mix until combined
7
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in
8
Form a ball and toss to coat the dough ball in the olive oil
9
Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated
10
Preheat the oven to 500 degrees F
11
To prepare the dough for the pizza assembly: Divide the dough into two equal parts
12
Roll out one part as thinly as possible and place on a baking sheet
13
For the basic pepperoni pizza: Spread the sauce over the pizza base
14
Top with the sliced mozzarella and pepperoni
15
For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper
16
Pour the jar of pesto onto the dough and spread evenly
17
Add the mozzarella, fontina, goat cheese and Pecorino Romano
18
Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes
19
For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet
20
Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden)
21
Pour it into a mixing bowl and allow to cool slightly
22
Add the tomatoes, balsamic, basil and some salt and pepper to the bowl
23
Toss to combine, and then taste and add more basil if needed, and more salt if needed
24
Set aside
25
Top the four cheese pizza with the tomato basil salad
26
Cut the pizzas into slices and serve
27
Add a tablespoon or so of olive oil into a hot pan over medium-high heat
28
Throw in the garlic and chopped onions and give them a stir
29
Cook until the onions are soft, 4 to 5 minutes
30
Add the chicken broth, whisking to deglaze the bottom of the pan
31
Cook until the liquid reduces by half
32
Add the crushed tomatoes and stir to combine
33
Add salt and pepper to taste and a pinch of sugar
34
Add the dried oregano and basil
35
Reduce the heat to low and simmer for 30 minutes