Quick to make & even tastier when fresh ingredients are used, this fun entree is great for large parties or for last minute dinner ideas. With this recipe, you'll be the slice of the party! Cut down cooking time by buying pre-made pizza dough.
Yields: 6 servings Prep Time: 15 minutes Cook Time: 90 minutes For the dough: 3 1/2 to 4 cups bread flour, plus more for rolling 1 tsp sugar 1 envelope instant dry yeast (or 2 ¼ tsp) 2 tsp kosher salt 1 1/2 cups water, 110 degrees F 2 tbs olive oil, plus 2 teaspoons For the sauce: 2 tbs extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, chopped 3 garlic clove, minced Black pepper 28-ounce can chopped tomatoes For the toppings: 1 lb fresh mozzarella cheese, thinly sliced & blotted dry with a paper towel Fresh basil leaves
Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Meanwhile, put 2 tablespoons of the olive oil in a medium saucepan over medium heat. When it’s hot, add the onion and garlic and season with salt and pepper. Cook, stirring, until the onion begins to soften, about 5 minutes. Add the tomatoes and adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, until the mixture is thick and saucy, about 30 minutes. Taste and adjust the seasoning.
Heat the oven to 500°. Punch down the dough and let it rest for a minute or two. Generously grease two 13- by 18-inch baking sheets. Divide the dough in two and put each half on a baking sheet; gently and gradually stretch each into 13- by 18-inch rectangle. Spread the tomato sauce in an even layer over the dough, and top with the cheese and basil. Drizzle with a little additional olive oil and sprinkle with more salt and pepper if you like.
Bake until the cheese is bubbly and the edges of the crust are golden brown, 10 to 15 minutes.
Let rest at least 5 minutes at room temperature before cutting and serving.
Enjoy!