Recipe courtesy of Big Bon Bodega
Spicy Bee Pizza
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- Level: Intermediate
- Total: 1 day 5 hr 20 min (includes rising time)
- Active: 1 hr
- Yield: 2 servings
- Level: Intermediate
- Total: 1 day 5 hr 20 min (includes rising time)
- Active: 1 hr
- Yield: 2 servings
Ingredients
Big Bon Pizza Dough:
Roasted Garlic (Garlic Confit):
Big Bon Pizza Red Sauce:
Spicy Bee Pizza Toppings:
Directions
- For the big bon pizza dough: Mix the flour, sea salt, yeast and 1 1/4 cups (300 grams) water in the mixer with a dough hook for 5 minutes. Rest 5 minutes. Mix 7 minutes. Let rest, covered, 30 minutes.
- Divide the dough into 3 equal dough balls. Put them in a container with a tight lid. Cover and rest for an hour, then refrigerate for 24 to 48 hours. Four to 5 hours before baking, take the dough out to room temperature, covered.
- For the roasted garlic (garlic confit): Combine the garlic, olive oil and thyme in a medium saucepan and simmer over low heat until the garlic is tender but not browned, 25 to 30 minutes. Let cool. Using a slotted spoon, transfer the garlic and oil to a 1/2-pint canning jar, then seal and refrigerate for up to 4 months.
- For the big bon pizza red sauce: Put the tomatoes, oregano, sea salt and 2 cloves roasted garlic or grated garlic, if using, in a food processor, and gently pulse a few times until tomatoes are chunky. Cover with a lid, then refrigerate until ready to use.
- For the spicy bee pizza: Preheat the oven to 650 to 700 degrees F.
- Stretch a dough ball into a 12- to 13-inch round (save the remaining dough balls for another use). Evenly top with 1/2 cup red sauce. Sprinkle on the shredded mozzarella. Break the fresh mozzarella into pieces to cover evenly. Add the pepperoni, Calabrian chiles and red onions. Bake until the bottom of the dough is golden brown, 2 to 2 1/2 minutes. Slice the pizza into 6 slices, then drizzle with the hot honey. Sprinkle with freshly grated Parmesan if using.
