This here is the mother recipe of pizza – the simplest pizza to base the ratios you remember off of, the base recipe you improvise off of. Dough, sauce, meat, veggie and cheese. The baseline of pizza. The ‘oh f***, I don’t have a plan for dinner’ emergency dinner of pizza – as long as you’ve got a batch of dough in the freezer.
I mean, unless you’re like Adam and I, who for some reason don’t keep a jar of pasta sauce in the house. Probably because we’d use it in a non-emergency-food spot. Which rather defeats the purpose of emergency sauce, in my opinion.
The original calls for sausage, we used chorizo, and I am pretty darn sure it would work with chicken sausage, chicken strips/chunks (browned on the stove first please), meat substitute or whatever you want/have lying around.
So our pizza doesn’t look too … square in the pictures below – I had some issues pulling the pizza off the pan. The cheese and whatnot slide around – still tasted good 🙂 We kinda devoured the whole thing for dinner – thought there’d be half a pizza for leftovers. Nope.
Original from TheKitchn.com
Makes 1 pizza
Recipes left to try (& copy…): 18; Pizza: 1 recipe left
- 1 batch of pizza dough (I used the 2nd half of the thin crust we made back in July – it’d been hanging out in the freezer for a while)
- 1 jar tomato sauce – use as much or as little as you like (the Wegmans’ store brand tomato & basil sauce worked quite well for us)
- ~3oz sausage link, or other meat product of your desire
- 1 pepper, color of your choice, thinly sliced
- 1/2 onion, yellow or red
- ~ 4oz Monterey Jack cheese (~1 cup)
- If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you do not have one, place a baking sheet on a rack in the bottom third of the oven, to heat along with the oven. Preheat the oven to 550°F or as high as it will go; heat for at least 30 minutes before baking.
- Lay the pizza dough in the middle of how you are keeping it from sticking in the oven, such as a large square of parchment – we used a Silpat but as mentioned, had issues getting it back off. Press and push, staring in the middle working outwards, the dough into a flat-ish round, about 10-inches wide. If the dough starts to shrink back, let it sit for about 5 minutes, then continue. Once shaped, let it sit to rise until ready to top, about 15-20 minutes.
- If your meat topping is not cooked through, do so now before adding it to the pizza.
- Spread the tomato sauce nearly to the edge, then distribute the meat, pepper, and onion evenly over the pizza. Sprinkle the cheese evenly on.
- Transfer the pizza on the parchment or silpat into the hot oven. If using the parchment, after 5 minutes, use a spatula to lift and slide the parchment out. Bake until the crust is golden and crispy/charred in spots, a total of 8-10 minutes.