Crisp, tender crust, flavor packed, cheesy goodness. This recipe has many names and even more variations. You can easily make this vegan or vegetarian. I like to make the recipe for pizza crust from Bobby Flay’s Bobby at Home which he got from pizza legend Chris Bianco. It gives you three 13.5ish ounce portions perfect for pizzas and garbage breads. You can also use for calzones or any vehicle of your choosing to get cheese, meat, veggies and/or sauce into your diet. The ultimate comfort food? Not sure, but for an Italian-American it doesn’t get much better.
If you are not into making pizza dough you can always find it near the cheese at your local grocer or go to your local pizza shop and ask if you can buy some from them. Most are willing to oblige. You can also attempt the dough yourself, even if it’s for the first time. It is shockingly easy, just needs some time to rise, but if you put it in your oven with the lights on and the heat OFF, it only takes about 1-2 hours to do it’s first rise and the second rise on the counter even on a cool day takes about 30 minutes. Totally worth it, at least give it a try once. It gives you such freedom from having to buy pizza of someone else’s creativity when you can do it all on your own, exactly as you/your family likes it.
Sheet tray (around 12×16) with parchment paper
Cutting board/bread knife
14oz pizza crust (try the one from Bobby at Home, pic above. Also, get the book, Bobby is a legend.)
1/4-1/3lb pepperoni very thinly sliced
1/4lb Genoa salami very thinly sliced
1/2c shredded mozzarella or provolone
1/2c chopped Hot cherry peppers
1 egg + 1T water mixed
Onion powder, garlic powder and salt or herbs to taste
Marinara heated for dipping
1. Gently press the pizza dough to the edges of your sheet tray.
2. Leaving about 1/2-1 inch of dough around the edges, layer your pepperoni, then salami. Sprinkle your cheese, then peppers and one last layer of pepperoni. If you are going vegetarian you can use sautéed spinach and mushrooms, broccoli or any of your favorite combinations. All you need to worry about is keeping it dry (if using spinach or any watery vegetables make sure you drain them) and keep it flat enough to roll evenly and tightly.
3. Roll lengthwise with the small piece of dough thinly stretched over the top to start and use the parchment paper to assist if you need it to keep rolling it tight, pulling the paper back as you roll. Brush with egg wash then sprinkle lightly with onion powder, garlic powder and kosher salt.
4. Bake at 375* for about 35 minutes, until it is GBD (golden brown and delicious). Serve with warm simple marinara.
I hope you try this and love it like my family did! The name may be off putting for some, but as soon as they try it they won’t care what you call it! I will post new recipes as I make different combinations to offer you some more inspiration!
Enjoy and let me know how you liked it!