- Flour for rolling the dough
- 2 lbs of pizza dough divided into six 6 oz balls, brought to room temperature under a towel or a layer of plastic wrap
- 2 cups crushed Italian tomatoes, seasoned with salt and black pepper
- 4 balls of mozzarella, drained from its liquid and torn into bite sized chunks
- 1 red onion, diced and roasted in the oven at 375 degrees for 15 minutes
- 1 head of broccoli, tossed in olive oil and roasted
- 2-4 cups of mixed mushrooms, roasted 2 sweet peppers, thinly sliced
- Haven’s Kitchen Red Pepper Romesco Sauce (or Romesco from our cookbook)
- A handful of basil leaves, torn
- Freshly grated parmesan
1. Preheat your oven to 500 degrees. If you have a pizza stone heat it in the oven for at least an hour on the top third rack. If you do not have a pizza stone you can use the baking tray that you form the pizza on.
2. Use a pizza peel or turn a baking sheet upside down and dust with flour. Roll out one ball of dough to a 10 inch round. Top with your favorite toppings with one caveat: less is more! Too many toppings create weight under which your pizza will fail to bake to a crispy crust and will be soggy and messy. Choose 3-4 toppings or apply more with a light hand.
3. Jiggle the pizza gently on the pan or peel to make sure that its not sticking. If it is sticking try to edge a bit of flour under the sticky spot. Slide pizza onto the stone or place in the oven. Cook for 5 minutes, then turn on the broiler and cook for 2-3 minutes more.
4. Remove from oven and add any more toppings that you might enjoy raw, such as some HK sauces or fresh basil. A little more olive oil, sea salt and some parmesan never hurt anyone either!