By: Chef Allyssa Adamson
Spicy Margherita Pizza
Makes three 10” pizza
1 28 oz can of your favorite whole peeled tomatoes
1 teaspoon kosher salt
½ teaspoon sugar
3 balls fresh pizza dough
6 oz buffalo mozzarella, drained and torn into quarter-size pieces
6-8 Calabrian chiles from a jar, coarsely chopped
18 basil leaves, torn if large
5 tablespoons Parmigiano Reggiano, grated, divided
2 lemons, zested
Extra virgin olive oil
Crush tomatoes with your hands until it becomes a sauce consistency but is still a little chunky. Add salt and sugar, taste, and adjust as needed. Allow to sit at least thirty minutes (overnight is better).
Preheat your Wolf Convection Oven on the Stone setting at 500 degrees for at least 45 minutes, with the Bake Stone on the bottom rack position. Prepare your pizza by gently stretching one dough ball on a lightly floured surface until about 10 inches in diameter. Put a small even dusting of cornmeal onto the pizza peel, then place your dough on the peel before you start adding toppings. Spoon 1/3 of the tomato sauce onto the center of the dough and spread to the inner edge of the crust. Top with 1/3 of the mozzarella, 1 tablespoon of parmesan, and a few basil leaves. Gently slide the pizza onto the stone and cook for about 10-12 minutes (watch closely). Once you remove your pizza, top with a drizzle of olive oil, 1/3 of the Calabrian chiles, some more parmesan, fresh torn basil, and lemon zest.
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