Sweet and spicy with the crispiest, thinnest crust you can imagine, this is my favorite pizza. The crust is almost impossibly thin and cooks up in minutes, with crispy edges and a barely chewy center. There are enough toppings to make coming up with a title for this post difficult, but they all work together to create the perfect bite. There’s salami, prosciutto, sweet and spicy peppadew peppers, and arugula. And if that wasn’t enough, it’s all drizzled with a sweet balsamic reduction. I could eat an entire one of these pizzas myself.
I started with the same dough recipe I used for this pizza, which comes from Mark Bittman. It is thin, crispy, and the perfect vessel for whatever toppings you can come up with. Plus it only takes a few pulses in the food processor with flour, salt, yeast, olive oil, and warm water to come together. After a couple of hours of rising time, it’s ready to roll out and bake. I placed mine on the back of a baking sheet and let it rest while I preheated the oven (put your pizza stone in it if you are going to use one), got the toppings chopped, and made the balsamic reduction.
For the reduction, put a cup of good quality balsamic vinaigrette in a small saucepan and simmer for about ten minutes, until the vinegar coats the back of a spoon but before it thickens to a caramel-like consistency. Take it off the heat and gently stir it.
Now that the toppings are ready, roll out the dough on the baking sheet. To get the crust super crispy, you bake it alone first for a few minutes. You can bake it right on the baking pan, or you can carefully transfer it to the hot pizza stone. Five minutes, then take it out and spread the pizza sauce on it, sprinkle it with cheese, and place the salami, prosciutto, and peppers on top. Bake it for another 5-8 minutes, checking to make sure the crust doesn’t burn.
Once it’s out of the oven, sprinkle on the arugula and drizzle the top with the balsamic reduction. Slice and serve!
*Note: This recipe is inspired by my very favorite pizza at The Woodlands Pizza and Public House in Seattle. If you’re in the north Seattle, it’s worth a visit.
- 1 ½ cups all-purpose flour
- 1 teaspoons salt
- 1 ¼ teaspoon active dry yeast
- 1 tablespoons olive oil
- ½ cup warm water
- ½ cup pizza sauce, store-bought or homemade
- 2 slices hot coppa or prosciutto
- 5 salami slices
- ½ cup shredded mozzarella cheese
- ¼ cup peppadew peppers, coarsely chopped
- 1 large handful arugula
- 1 cup balsamic vinegar
- 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.
- 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.
- Flip a baking pan upside down, lightly spray it with oil, and sprinkle it with flour. Place the dough on it and cover it with plastic wrap or a dish towel.
- 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.
- To make the balsamic reduction, place the balsamic vinegar in a small saucepan and heat until boiling, then reduce heat to low. Simmer until it is reduced and coats the back of a spoon, about ten minutes, stirring occasionally.
- Roughly chop the salami, prosciutto, and hot peppers.
- 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.
- 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.
- Remove the pizza (if using a pizza stone, use a large spatula to carefully put it back on the baking sheet) and spread the pizza sauce on top. Sprinkle with the mozzarella cheese, then scatter on the prosciutto, salami, and hot peppers. Return the pizza to the oven for 5-10 minutes more, until crust is golden brown and crisp at the edges.
- Remove the pizza, scatter the arugula on top and drizzle with the balsamic reduction. Allow the pizza to cool for a few minutes before cutting and serving.