Since it’s been so long since I’ve featured pizza on the blog… (insert sound of record scratch here). I know, I know, it’s more pizza. But it’s pizza! I will never get tired of making pizza at home. This pizza stone has changed my life. I think you all will really appreciate this Pizza Arrabbiata. It’s more traditional than other I’ve featured on the blog since it has a tomato sauce and mozzarella. Arrabbiata is a spicy sauce made from garlic, tomatoes, and red chili peppers and it’s fantastic as the base for this pizza.
So, how’s it taste?
Loved it! I have yet to meet a pizza I didn’t like. I added hot Italian turkey sausage to mine and the original recipe calls for pancetta. I think any meat would work well and it would be equally fantastic without meat. My slices were super spicy since I had heat in the sauce and heat in the sausage. What I love about this pizza is that the sauce is homemade and takes seconds to make. It was so fragrant with the garlic and pepper.
I want to make this again using fresh mozzarella and fresh oregano and no meat. I think it would be so good. This is a great recipe to have on hand and top with any topping you like. Leave out the red pepper if you don’t want the spice.
adapted from Cooking Light, April 2013
makes 4 servings (2 slices)
per serving: 395 calories, 13.6g fat, 15.9g protein, 49.5g carbs, 7.3g fiber
12 oz. refrigerated fresh pizza dough
1 tbsp. extra-virgin olive oil
1/2 tsp. crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5 oz.) can unsalted diced tomatoes, drained
1 tsp. dried oregano
1/8 teaspoon salt
3 oz. part-skim mozzarella cheese, shredded (about 3/4 cup)
3 oz. Italian turkey sausage, cooked
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500Â° (keep pizza stone or baking sheet in oven as it preheats).
2. Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic and red pepper; cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth. Add tomatoes, oregano, and salt to pan; bring to a simmer. Cook 1 minute.
5. Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and sausage. Bake at 500Â° for 10 minutes or until crust is browned. Cut pizza into 8 wedges.