Description
What this pizza lacks in Frank’s RedHot®, chicken, blue cheese, and celery, it more than makes up for by being a really great pepperoni pizza. I might add, since it doesn’t include those things, it’s perfect to serve alongside Buffalo chicken wings–you know, at a Super Bowl party, or something similar.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 (6 ounce) can tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons white sugar
- 2 cups water
- 1 tablespoon olive oil, or as needed
- 1 (14 ounce) package refrigerated pizza dough
- 1 pound low-moisture mozzarella cheese
- 3 ½ ounces thick pepperoni slices
Instructions
- Heat olive oil in a pan over medium-high heat. Add tomato paste
- garlic powder
- onion powder
- red pepper flakes
- basil
- oregano
- salt
- and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan
- 3 to 4 minutes.
- Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook
- stirring occasionally
- until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed.
- Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil
- rubbing some on your fingers as well.
- Press
- stretch
- and pull pizza dough until it fills the prepared pan
- going all the way to the corners. If the dough stops stretching
- let it rest for 5 minutes before resuming.
- Top dough with cooled sauce
- spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame
- and slowly move it around to evenly apply the heat
- until you hear it starting to sizzle
- about 1 minute.
- Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred
- about 20 minutes. Slice and serve.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6