Pizza with Tomatoes and Calabrian Chiles
In a mere 60 seconds, the amazing Ooni oven bakes Neapolitan-style pizza with a beautifully crisp crust, just like you’d achieve in a wood-fired oven. If you don’t have an Ooni, you can use a regular oven: Place a pizza stone in the top one-third of the oven and preheat to 425°F (220°C). Transfer the pizza to the preheated stone and bake for 12 to 14 minutes, then finish the pizza as directed below.
Ingredients:
- All-purpose flour for dusting
- 1 batch food processor pizza dough
- 2 Tbs. Calabrian chile oil, plus 2 Calabrian chiles, chopped
- 1/3 cup (3 fl. oz./80 ml) tomato sauce
- 3/4 cup (3 oz./90 g) shredded mozzarella cheese
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1/2 cup (3 oz./90 g) jarred sweet Italian red peppers, coarsely chopped
- 2 oz. (60 g) sliced mild pepperoni (optional)
- 1 cup (1 oz./30 g) grated Parmesan cheese
Directions:
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
On a lightly floured surface, roll out 1 pizza dough ball into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Brush with 1 Tbs. of the Calabrian chile oil and half of the chopped chiles. Spread half of the tomato sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle with half of the mozzarella, then top with half each of the cherry tomatoes, red peppers and pepperoni, if using.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is charred and crisp and the cheese is bubbling, about 1 minute.
Using the pizza peel, transfer the pizza to a cutting board and sprinkle with half of the Parmesan. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 10-inch (25-cm) pizzas.
Williams Sonoma Test Kitchen
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