Pepperoni Pan Pizza 意大利辣香肠烤盘披萨
tokina
用料
| For the tomato sauce | 🍅 |
| crushed tomatoes | 28 ounces |
| garlic | 2 cloves |
| fine sea salt | 1 1/2 teaspoons (or less) |
| extra virgin olive oil | 2 tablespoons |
| For the pepperoni pizza | 🍕 |
| extra virgin olive oil | 2 tablespoons (plus 1 for finishing) |
| pizza dough | 1 pound |
| tomato sauce | 3/4 cup |
| fresh mozzarella | 3 ounces (pinched) |
| low moisture mozzarella | 2 cups (shredded) |
| sliced pepperoni | 4 ounces |
| dried oregano | 2 |
| hard cheese | 3 tablespoons |
Pepperoni Pan Pizza 意大利辣香肠烤盘披萨的做法
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Make the tomato sauce:
In a bowl, combine the tomatoes, garlic, salt, and oil and mix thoroughly. You’re done. That’s your tomato sauce.
Let the tomato sauce sit in the refrigerator to let the flavors meld for at least a few hours and up to 1 week. -
Make the pizza
Preheat the oven to 500°F (260°C) or 550°F (285°C). Adjust the oven rack to the middle position.
Slick a rimmed baking sheet or a large cast-iron skillet or a 9-by-13-inch baking dish with 2 tablespoons oil. If desired, line it with a sheet of parchment paper.
☞ TESTER TIP: Using parchment paper means there’s no soaking and scrubbing molten cheese and burnt-on tomato sauce from your skillet or pan after dinner. Simply crumple and toss the parchment and you’re done.
Carefully stretch your dough to fit your sheet, skillet, or dish.
Spread the tomato sauce over the dough and top with both mozzarellas. Arrange the pepperoni on top.
Bake until the crust turns golden brown and the cheese melts, 11 to 12 minutes.
Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Transfer to a cutting board.
小贴士
3 tablespoons hard cheese can replaced by grated, such as Parmesan or pecorino Romano.
