Picking up where we left off in pie vs. pie part I, we still have some of that fantastic pizza dough left and a very hot oven. The ingredients for the spicy supreme pizza:
- dough for a 10-12 inch pizza
- 1/2 cup tomato sauce
- 1 1/2 tablespoons crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 6-8 ounces shredded mozzarella (or italian cheese blend)
- 2 oz pepperoni, thinly sliced
- 2 hot Italian sausages, sliced
- 4-oz can jalapeño infused black olives
- half a green bell pepper, thinly sliced
- half a red bell pepper, thinly sliced
- 1/4 red onion thinly sliced
- 1 teaspoon extra virgin olive oil
Preheat your oven to as hot as it goes (525 for me). If you are continuing from Pie vs, Pie Part I, it’s already hot enough! Stretch the dough to fit the pizza pan or form a nice pizza shape if you are not working with a pan. Spread the olive oil over the surface to keep it from getting soggy.
While the oven is preheating, brown the sausage in a small saute pan (hooray for food safety!) If you are using a lean sausage such as chicken or turkey you may want to add a little olive oil.
Put the tomato sauce and minced garlic on the crust, then spread it thinly and evenly around the pizza. Sprinkle on the oregano, crushed red pepper and basil. Top with about 2/3 of the cheese then place the peppers, olives, pepperoni, sausage and onion evenly around the pizza. Top with the rest of the shredded cheese and send it into the oven for about 11 minutes. Check for doneness periodically depending on the heat of your oven and the tools you are using.
Sprinkle some parmiggiano on top and let it rest for at least 3 minutes before slicing to allow the whole thing to set. Then we eat!
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