Spicy Magherita Pizza
July 5th 2014
Spicy Margherita Pizza
You ever order a Margherita pizza in a restaurant and your taste buds are all set for cheesy, flavorful ingredients and you get disappointed because there is one leaf of basil and they definitely skimped on cheese? Well, you will not be disappointed here. Check this out.
Ingredients:
2 store bought refrigerated pizza crusts
4 heirloom tomatoes
16 oz marinated fresh mozzarella
1 whole bunch of basil leaves
Italian seasonings
Olive oil
3 jalepeno or Serrano peppers
12-16 deli slices of pepperoni
7 cloves of garlic, sliced thin
1 TBSP red pepper flakes
Directions:
1. Preheat oven to 400 degrees. Work with one roll of dough first. Flour your counter. Open one roll of dough. Stretch it out on your counter top and stretch it to the size of your cookie sheet, turning over a few times. Spray your cookie Sheet with cooking spray.
2. Put your dough on the cookie sheet and fork it. Just stab your fork all over to make holes in the dough. This will prevent your dough from bubbling up in the oven. Drizzle with olive oil and sprinkle with Italian seasonings
3. Bake your dough for 10 minutes with nothing on it.
4. Prepare your other ingredients. Slice the tomatoes thin. Slice the garlic. Pull the basil leaves off the stem. Slice your mozzarella.
5. When the pizza comes out of the oven, top it. Start with tomatoes. You should have about 7-9 slices of tomato for each pizza. Then put the mozzarella all over. Then drizzle with a little olive oil. Sprinkle the garlic slices. Finish with about 6-8 slices of pepperoni and basil leaves.
6. Put back in the oven for about 10 minutes until the crust is golden brown and cheesy is bubbly.
7. When it comes out you can sprinkle with red pepper flakes, parmesan cheese and even some of the pepper oil* see below.
8. Repeat recipe for other dough. This makes 2 pizzas!
Pepper oil:
Take your jalepeno or Serrano peppers and puncture them a few times with a fork. Put in a cast iron pan with salt, pepper, and about 2 TBSP olive oil. Roast the peppers for about 15-20 minutes. When the pizza comes out you can drizzle some of the spicy oil on the pizza. If you really like hot you can serve one of the whole peppers on top of your pizza!
Today's wine selection was a Mulderbosch Cabernet Sauvignon Rose. This was a refreshing, light, citrusy combination to go with this pizza!
Enjoy
~Julianne
Spicy Margherita Pizza
You ever order a Margherita pizza in a restaurant and your taste buds are all set for cheesy, flavorful ingredients and you get disappointed because there is one leaf of basil and they definitely skimped on cheese? Well, you will not be disappointed here. Check this out.
Ingredients:
2 store bought refrigerated pizza crusts
4 heirloom tomatoes
16 oz marinated fresh mozzarella
1 whole bunch of basil leaves
Italian seasonings
Olive oil
3 jalepeno or Serrano peppers
12-16 deli slices of pepperoni
7 cloves of garlic, sliced thin
1 TBSP red pepper flakes
Directions:
1. Preheat oven to 400 degrees. Work with one roll of dough first. Flour your counter. Open one roll of dough. Stretch it out on your counter top and stretch it to the size of your cookie sheet, turning over a few times. Spray your cookie Sheet with cooking spray.
2. Put your dough on the cookie sheet and fork it. Just stab your fork all over to make holes in the dough. This will prevent your dough from bubbling up in the oven. Drizzle with olive oil and sprinkle with Italian seasonings
3. Bake your dough for 10 minutes with nothing on it.
4. Prepare your other ingredients. Slice the tomatoes thin. Slice the garlic. Pull the basil leaves off the stem. Slice your mozzarella.
5. When the pizza comes out of the oven, top it. Start with tomatoes. You should have about 7-9 slices of tomato for each pizza. Then put the mozzarella all over. Then drizzle with a little olive oil. Sprinkle the garlic slices. Finish with about 6-8 slices of pepperoni and basil leaves.
6. Put back in the oven for about 10 minutes until the crust is golden brown and cheesy is bubbly.
7. When it comes out you can sprinkle with red pepper flakes, parmesan cheese and even some of the pepper oil* see below.
8. Repeat recipe for other dough. This makes 2 pizzas!
Pepper oil:
Take your jalepeno or Serrano peppers and puncture them a few times with a fork. Put in a cast iron pan with salt, pepper, and about 2 TBSP olive oil. Roast the peppers for about 15-20 minutes. When the pizza comes out you can drizzle some of the spicy oil on the pizza. If you really like hot you can serve one of the whole peppers on top of your pizza!
Today's wine selection was a Mulderbosch Cabernet Sauvignon Rose. This was a refreshing, light, citrusy combination to go with this pizza!
Enjoy
~Julianne
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