Pizza Piccante

By • January 9, 2013 • 0 Comments

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Author Notes: Since receiving our new Pizza Stone, my husband and I have been pizza obsessed. It is amazing how a stone can improve the texture of your pizza crust and the overall quality of the result. Because we do not have a pizza peel, we prepare our dough on a floured countertop, transfer it to a piece of parchment, then add the toppings. After preheating the stone for 30 minutes at the highest oven temperature (for us 525), we carefully pick up the parchment and place the pizza in the oven for 10 minutes. Our latest pizza was a fabulous creation that I like to call Pizza Piccante. I encourage you to try it! Piccante, in Italian, roughly means spicy, hot or piquant. Our Pizza Piccante was spicy, sweet, and vinegary - alive with the flavors of Hot Soppressata, Spicy Vinegar Peppers, Fresh Oregano, and gooey Fresh Mozzarella - all my favorite tastes in one place. Neurotic Kitchenista

Serves 2

  • 1/8 pound Hot Soppressata, sliced, and chopped into bite sized pieces
  • 8 Small Jarred North African Sweet/Hot Peppers or 4 Hot Cherry Peppers, seeds removed, chopped
  • 1 tablespoon Fresh Oregano, chopped
  • 1/3 pound Fresh Mozzarella, thinly sliced
  • 1 small can plain Tomato Sauce (we used Del Monte brand) or Homemade
  • 1 Standard round of store-bought Pizza Dough, preferably from a bakery or pizza shop
  • 2 tablespoons Flour, for dusting
  • Salt to taste
  • Pepper to taste
  1. Place pizza stone in the oven. If not using a stone, prepare pizza as normal in a pizza pan. Turn oven on to 525 with the rack placed in the middle. Preheat the stone for 30 minutes.
  2. Flour a clean counter top and your hands. Place extra flour nearby. Form Pizza Dough into a ball. Press it down onto the counter and continue pressing until you have a flat round.
  3. Form dough into your desired pizza shape, making it as thin as possible - ideally an eighth of an inch thick. Pinch the edges of the dough all the way around to form a crust.
  4. Once Pizza Crust is formed, carefully transfer it onto parchment paper that is cut to a size just slightly bigger than the dough shape
  5. Now you are ready for toppings: Drizzle a Tablespoon or two of Oil onto the dough. Using a paper towel, spread the Oil around the entire surface of the dough. Using a Tablespoon, slowly spoon on Tomato Sauce and spread it around. The dough need not be totally covered (your pizza will be too saucy)
  6. Next, add the Fresh Oregano, Hot Peppers, Soppressata, and Crushed Red Pepper. Nestle slices of Mozzarella all over the Pizza, leaving some space in between them. You want some sauce and toppings to show through! Sprinkle the entire pizza with Salt and Pepper to taste. Lift the Pizza and the Parchment onto the pizza stone. You may leave the parchment in the oven while cooking.
  7. Cook for 10 minutes or until crust is crispy, puffed, and golden.
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