Sweet and Spicy Pizza
 
Prep time
Cook time
Total time
 
Perfectly crispy crust paired with a delicious combination of sweet and spicy toppings.
Author:
Serves: 2 pizzas
Ingredients
For the dough (recipe from the great Mark Bittman):
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 2½ teaspoon active dry yeast
  • 2 tablespoons olive oil
  • 1 cup warm water
For the sauce:
  • 1 28 oz can diced tomatoes
  • Splash of olive oil
  • Pinch of salt
  • Pinch of oregano
For the toppings:
  • 2 spicy Italian sausages
  • 1 serrano pepper
  • 4 oz. mascarpone cheese
  • Honey, for drizzling
Instructions
  1. Place flour, salt, yeast, and olive oil in a food processor. Turn it on and slowly pour in the water. Process until the dough is smooth, around 30 seconds.
  2. Place the dough on the counter and wrap in plastic wrap. Let dough stand on counter for 1.5 to 2 hours, or until dough is doubled in size. If you want to make this in the morning for dinner that same day, place it in the fridge.
  3. Open the can of diced tomatoes and dump it into a fine mesh strainer. Allow the extra liquid to drain away for 10 to 15 minutes. Place tomatoes in food processor, add a splash of olive oil, and a pinch each of salt and oregano, and process until it reaches your desired consistency. I left a few tomato pieces for texture, but you could process it until it is pureed.
  4. Divide dough into two equal balls. If you have a pizza peel (the fancy board to transfer a pizza in and out of the oven), lightly flour it and place the dough on it. Otherwise, flip a baking pan upside down, lightly spray it with oil, and sprinkle it with flour. Place one of the dough balls on it and cover it with plastic wrap or a dish towel. If making two pizzas, repeat with the other dough ball on another baking pan.
  5. Preheat the oven to 500°F. If you have a pizza stone, put it in the oven now. Let the dough rest while it preheats, and prepare your toppings.
  6. Place a tablespoon of olive oil in a large skillet over medium-high heat. Remove the casings from the sausages and cook them in the skillet, breaking the sausages into small pieces, until they are cooked through.
  7. Trim the stem and end off the serrano pepper. Cut in half lengthwise and, using a spoon, scrape out the seeds. Finely chop into small ribbons and set aside.
  8. When the oven is almost preheated, roll out the pizza dough to your desired size and shape. I made mine fairly close to a circle to fit on my pizza stone. If you have trouble getting the dough as big as you want it, let it rest for a couple of minutes and try again.
  9. Carefully transfer the pizza dough onto the pizza stone, or if not using, keep the dough on the baking sheet and place the whole thing in the oven. Cook for five minutes.
  10. Remove the pizza (if using a pizza stone, use a large spatula to carefully put it back on the baking sheet) and spread the tomato sauce on top. Add the Italian sausage crumbles and serrano peppers and return it to the oven for 5-10 minutes more, until crust is golden brown and crisp at the edges.
  11. Remove the pizza, dollop with mascarpone and drizzle with honey, and allow it to cool for a few minutes before cutting and serving. Repeat with the other pizza dough.
Recipe by Today We Bake at http://www.todaywebake.com/sweet-and-spicy-pizza/