Main Dishescountryliving
This Homemade Pizza Is a Fresh Twist on an Old-School Classic
Leftovers will be hard to come by if you're make this tasty combo.
👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 50 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●strainer
- ●blender
- ●oven
- ●cutting board
📝 Preparation Steps
1
Make the sauce: Heat oil in a large straight-sided skillet over medium heat. Add garlic, oregano, and red pepper flakes. Season with salt and black pepper. Cook, stirring occasionally, until golden brown, 2 to ⏱️ 3 minutes. Add crushed tomatoes, basil, and sugar.
garlic, chopped2 clovescrushed tomatoes1 (28-oz.) can
2
Bring to a boil, then reduce heat and actively simmer, stirring occasionally, until sauce is slightly thickened and reduced by about half, 18 to ⏱️ 22 minutes. Discard basil. Stir in butter. Cool to room temperature.
3
Make the Pizza: Place fennel in a wire-mesh strainer and season with kosher salt. Gently massage until starting to soften; allow to drain.
4
Combine fennel fronds, pine nuts, pecorino, lemon zest and juice, and 3 tablespoons oil in a blender. Season with kosher salt and pepper. Pulse until smooth, 14 to 16 times. Pulse in up to 2 tablespoons water, a bit at a time, until almost thin enough to drizzle.
5
If grilling, heat grill to high (between 500°F and 550°F) set up for direct heat. Place a pizza stone on the grill grates and heat for ⏱️ 20 minutes. If baking, preheat oven to 475°F or 500°F with a rack in the top two-thirds of the oven. Place a pizza stone on the rack and heat forat least ⏱️ 45 minutes.
6
Shape and top the pizza: On a floured work surface, working with one ball of dough at a time, stretch dough into a 12-inch circle. Generously dust a pizza peel with semolina flour; transfer dough to peel (reshape if needed). Brush rim with oil and sprinkle with sea salt. Top with 1/2 cup Red Sauce, leaving a 1-inch border, then top with one-quarter each of mozzarella, marinated fennel, and soppressata.
Semolina flour, for dusting
7
Cook the pizza: To grill: Slide pizza onto stone, close grill, and cook, rotating halfway through, until golden brown, 6 to ⏱️ 9 minutes. If the bottom is browning too quickly, transfer the pizza back to the peel and place a wire rack on the stone. Return pizza to the rack and continue to cook. To bake: Slide pizza onto the stone and bake until edges are golden brown, 10 to ⏱️ 12 minutes.
8
Transfer cooked pizza to a cutting board. Drizzle with one-quarter of fennel-pecorino pesto and shaved pecorino. Season with sea salt and black pepper. Repeat with remaining dough and toppings.
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