- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 4 servings (two 11- to 12-inch pizzas)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1356
- Total Fat
- 71 g
- Saturated Fat
- 34 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 8 g
- Sugar
- 15 g
- Protein
- 52 g
- Cholesterol
- 151 mg
- Sodium
- 2958 mg
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 45 min
- Yield: 4 servings (two 11- to 12-inch pizzas)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1356
- Total Fat
- 71 g
- Saturated Fat
- 34 g
- Carbohydrates
- 129 g
- Dietary Fiber
- 8 g
- Sugar
- 15 g
- Protein
- 52 g
- Cholesterol
- 151 mg
- Sodium
- 2958 mg
Ingredients
Roasted Tomatoes:
White Sauce:
Pizza:
Directions
Special equipment:
a metal pizza peel; a pizza stone or cast-iron pizza pan- Place one oven rack, along with either a pizza stone or cast-iron pizza pan, in the uppermost position and one rack in the bottom third of the oven. Preheat the oven to 450 degrees F.
- For the roasted tomatoes: On a rimmed baking sheet, add the tomatoes, garlic, salt, oregano and red pepper flakes. Drizzle with the olive oil and toss to coat. Spread the tomatoes in an even, single layer. Roast on the bottom rack, tossing once halfway through, until slightly shriveled but still juicy, 13 to 15 minutes. Let cool slightly.
- Increase the heat to 500 degrees F.
- For the white sauce: Melt the butter in a small saucepan over medium-low heat. Stir in the garlic and cook until sizzling, about 30 seconds. Add the flour and whisk to form a paste, called a roux. Cook for 1 minute. Gradually add the heavy cream, whisking constantly until fully incorporated. Cook for 2 to 3 minutes until thickened and smooth. Remove from the heat and add the Parmesan, lemon zest and juice, 1/2 teaspoon salt and a few grinds of black pepper. Whisk until the cheese is fully melted. Set aside.
- For the pizza: Liberally sprinkle cornmeal on the surface of a metal pizza peel. Set aside.
- Dust a clean work surface with flour. Using your hands, press and stretch 1 ball of pizza dough into an 11- to 12-inch round. (If the dough is hard to stretch, give it a few minutes to rest before trying again.) Gently transfer the dough to the prepared pizza peel. Spread half of the white sauce all over the dough, leaving a 1/2-inch border. Sprinkle with half of the mozzarella and top with half of the roasted tomatoes. Sprinkle with half of the black and green olives and half of the thyme leaves. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Open the oven and carefully, but efficiently, slide the pizza onto the pre-heated pizza stone or cast-iron pan and bake until the crust is nicely brown and the cheese is golden and bubbly, 7 to 8 minutes or until desired doneness.
- Remove the pizza from the oven to a cutting board. Top with half of the baloney or mortadella and a drizzle of chile oil. Cut into slices. Return the pizza stone or pan to the oven while you repeat the process with the remaining dough, sauce and toppings.
- The pizza is best as soon as it is made, but you can wrap leftovers in foil and store in the fridge for 1 or 2 days. If you want to reheat, a toaster oven works great for slices.
Cook’s Note
Tips for using an outdoor pizza oven: Use a dough without extra oil or sugar, so the crust doesn’t burn in the high heat of the outdoor oven before cooking through. Even if the oven can go hotter, try to cook the pizzas at around 800 degrees F; hotter than that, the crust and toppings can burn before the dough cooks through inside. Don’t use parchment to slide the pizza into the oven - just flour your peel well. Rice flour works especially well for this because of its granular texture, but regular flour is fine too. At 800 degrees F, your pizza will cook in about 2 minutes. Since pizza ovens can have hot spots, turn the pizza with the peel about halfway through cooking. If your oven is big enough, you can cook both pizzas at once.
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