from the wonderful new Smitten Kitchen cookbook
Heat your oven as high as it goes (ours goes up to 550F, which works wonderfully). Sprinkle a rimmed baking sheet (9x13) or a medium-sized pizza pan with cornmeal or spray with that cooking-spray-plus-flour stuff I'm so fond of.
- ~ 1/2 C strained and pureed tomatoes (I literally strain them to get excess liquid out so it doesn't make the pizza soggy, though I'm not sure that's what she intended)
- 1/2 tsp salt
- 1/2 tsp sugar
- pinch red pepper flakes
- few drops red wine vinegar
- 1-2 cloves garlic, minced or grated
- 3/4 lb ball pizza dough (recipe follows, or use your own favorite)
- 4-5 oz fresh mozzarella, sliced
- some basil leaves, torn or chopped (or use fresh oregano)
Blend the tomatoes and seasonings together. Stretch the dough to cover your baking sheet/pizza pan - no worries about holes or whatever, you can always pinch them together. Spread the mostly-flat dough with tomato sauce, sprinkle with basil leaves, and arrange the cheese slices to more-or-less cover your pizza. Bake for 7-11 minutes (in my oven, it always takes the full cooking time). The cheese should be very bubbly and even a little blistered.
serves 2 generously
"Leisurely" Pizza Dough
also from the new Smitten Kitchen book; she has a "rushed" pizza dough, too, but I've never made it; instead, I make a double batch of this one and freeze the second half. The day before I want to make pizza, I move it to the fridge and then proceed with the recipe as written. The book also has directions for hand-kneading the dough.
- 1/2 C warm water
- 1/4 tsp plus 1/8 tsp dry yeast
- 1 1/2 C (190 g) AP flour (or a combination of AP and whole-wheat flour - I generally do about 50/50)
- 1 1/2 tsp kosher salt
- little bit of olive oil
When you're ready to use it, remove from the fridge and allow to double in a warm spot (I put mine on top of the kitchen radiator).
makes about 3/4 pizza dough, enough for a medium pizza