Preheat oven to 500°F (260°C) with a pizza stone inside.
Prepare the Sauce: Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
Combine all Garlic Butter ingredients in a small bowl and mix well.
Stretch the Dough to approximately 14x18 inches.
Brush the Dough with Garlic Butter.
Spread the Sauce evenly over the Dough, leaving a 1 inch border.
Arrange the Fresh Mozzarella slices over the sauce.
Sprinkle with Fontina and Pecorino Romano Cheese.
Top with Calabrese Salami and Caramelized Onions.
Carefully transfer the pizza to the preheated pizza stone.
Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Let cool slightly before slicing and serving.
Ingredients
4
1 lb454 gPizza Dough-slow fermented, high hydration
1 cup237 mLSan Marzano Tomatoes-crushed
1 tbsp15 mLExtra Virgin Olive Oil
1 clove3 gGarlic-minced
1/2 tsp2.5 mLDried Oregano
Pinch1 gRed Pepper Flakes
1 cup113 gFresh Mozzarella-sliced
1/2 cup57 gFontina Cheese-shredded
1/4 cup28 gPecorino Romano Cheese-grated
1/2 cup57 gSpicy Calabrese Salami-thinly sliced
1/4 cup28 gCaramelized Onions
4 tbsp60 mLEuropean-Style Butter-melted
2 cloves6 gGarlic-minced
1 tbsp15 mLFresh Rosemary-finely chopped
Equipment
Pizza Stone
Pizza Peel
Saucepan
Mixing Bowl
Instructions
Preheat oven to 500°F (260°C) with a pizza stone inside.
Prepare the Sauce: Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 15 minutes, stirring occasionally.
Combine all Garlic Butter ingredients in a small bowl and mix well.
Stretch the Dough to approximately 14x18 inches.
Brush the Dough with Garlic Butter.
Spread the Sauce evenly over the Dough, leaving a 1 inch border.
Arrange the Fresh Mozzarella slices over the sauce.
Sprinkle with Fontina and Pecorino Romano Cheese.
Top with Calabrese Salami and Caramelized Onions.
Carefully transfer the pizza to the preheated pizza stone.
Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Comments