We love pizza around here! We have it a lot. We’re not opposed to having someone deliver it, but when you can make your own, it’s so much better. First of all, you can use whatever ingredients you have on hand for toppings. I’ve made more than a few pizzas with some leftover grilled vegetables during the summer. Also in case you haven’t noticed, I’m a huge fan of SPICY! When I make my own sauce I can make it as spicy as I like. For this pizza I also added a little smoke in the form of a smoked mozzarella. Smoky, spicy and sausagey! What a combination! And we didn’t have to tip the delivery boy either.
For the sauce I combined the bright robust flavor of the San Marzano tomatoes with the kick of the red pepper flakes, the pungent flavor of the garlic and the sweetness of the tomato paste. It’s pretty darn good.
Spicy Pizza Sauce
- 2 T olive oil
- 2 garlic cloves, sliced
- 1 1/2 tsp red pepper flakes
- 1 14.5 oz can San Marzano tomatoes, chopped
- 2 Tble tomato paste
Heat oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook 1 minute, being careful not to brown or burn the garlic. Add tomatoes and tomato paste. Stir well to combine paste. Cook over medium-low to medium heat (depending on your range) for 20-30 minutes or until sauce is thick.
I cannot tell a lie. This is not my pizza dough recipe. I wanted to make my own but I cannot mess with perfection. And that’s what this dough is…perfection. It’s wonderfully crispy on the outside and still chewy and moist on the inside. This recipe is the creation of my friend, chef and writer of not one, but TWO food blogs, Island Vittles and Outlander Kitchen. You can find her recipe here or for convenience’s sake, I’ve also posted it below.
Outlander Kitchen Pizza Dough
Makes (2) 10” Pizzas
- All-Purpose flour – 3 Cups
- Sugar – 2 tsp
- Instant Yeast – 1 tsp
- Salt – ½ tsp
- Water, room temp – 1 Cup
- Olive Oil – 2 Tble, divided
Combine the flour, sugar, yeast and salt in a bowl. Add the water and 1 tablespoon of olive oil to the bowl and mix well with your hand until a rough ball forms. Turn the dough onto a lightly floured counter and knead until smooth, 5-8 minutes. Cover with plastic wrap and/or a clean towel and set aside to rise in warm place until more than doubled, about 2 hours.
Move the oven rack to the bottom position and place a pizza stone or baking sheet on the rack. Preheat the oven to 500˚ for 1 hour.
Divide the dough in half. Transfer 1 dough ball to a floured to a 15”x 15” piece of parchment paper. Working from center, gently stretch and flatten the dough to a 10” diameter with fingertips, leaving edges thicker than middle. Cover dough with a tea towel and rest for 15 minutes. Repeat with other dough ball.
Mmmmmmmmm, sausage. I’ve chosen a spicy Italian sausage that I get from a local market. It’s made from pork, fennel, paprika and red pepper flakes. It’s spicy, but not too spicy. You could definitely go with a sweet italian sausage instead. Don’t worry, I won’t tell anyone.
I really love the smokiness of the smoked mozzarella when it mingles with the creaminess of the plain mozzarella and the spiciness of the sausage. In the words of Emeril, it really kicks it up a notch.
For the pizzas:
- 1 recipe spicy pizza sauce
- 1 lb. spicy italian sausage, browned and sliced on the bias
- 1 1/2 c. smoked mozzarella
- 1 1/2 c. mozzarella
- 1/2 c. good quality parmesan cheese
After the dough has rested for 15 minutes, spread 1/2 of sauce, 1/2 of combined mozzarellas and half of sliced sausage over each pizza dough circle. Sprinkle 1/2 of good parmesan over each pizza. Slide pizza (one at a time) on to preheated pizza stone or baking sheet in oven. Bake for 10-12 minutes until golden brown and bubbly.
- I usually assemble the second pizza while the first one is baking.