Serves: 4 | Total Time: 1 hour and 15 minutes
A rich, deep pan pizza built on a simple tomato base, melted mozzarella, and a touch of spice. Inspired by Italian tradition, with a more generous, modern twist.
Ingredients
For the dough (or use store-bought pizza dough):
- 2 cups Tipo “00” flour (or all-purpose flour)
- ¾ cup warm water
- 1 teaspoon active dry yeast
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil (EVOO)
For the topping:
- 1 (14 oz) can La Fonte Polpa (Italian Crushed Tomatoes)
- 2 balls fresh mozzarella, torn
- 3–4 oz chorizo or pepperoni, sliced
- 1 small red chili, sliced (optional)
- 2 tablespoons black olives
- ½ cup ricotta (optional)
- 1 teaspoon dried oregano
- Fresh basil leaves
- Sea salt and black pepper
Method
- In a bowl, mix warm water and yeast. Let sit for a few minutes, then add flour, salt, and EVOO. Mix into a soft dough, cover, and let rise for about 1 hour.
- Preheat the oven to 475°F. Lightly oil a deep baking tray.
- Stretch the dough into the tray, pressing it into the corners.
- Spread the La Fonte Polpa evenly over the base. Top with mozzarella and chorizo.
- Season with oregano, salt, and pepper.
- Bake for 12–15 minutes until the crust is golden and the cheese is bubbling.
- Finish with olives, a few spoonfuls of ricotta (if using), chili slices, and fresh basil.
Serving Suggestions
Serve straight from the oven, sliced and shared. Finish with fresh basil and a drizzle of EVOO. In Italy, pizza is all about simplicity - good dough, good tomatoes, and letting the ingredients speak for themselves.
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