Best Kitchen Sink Puttanesca Pizza Recipes

KITCHEN SINK PUTTANESCA PIZZA

Steps:

• Turn on the oven to 450F.
• Toss or roll your dough out on a 10 - 12" pizza pan, making sure the ends go to the edge. I had actually made the dough about 3 weeks before, and brought it out of the freezer; however, there are stores where you can purchase the dough ready made and in a bag.
• The sausage gets its own entry because I use the ground variety and put it on the pizza raw. I break it up into very small dabs so they'll cook. If you don't feel comfortable with that, go ahead and cook the sausage thoroughly in a small frying pan while the veggies are caramelizing.
• Heat the oil in a medium sauce on high setting so it's nice and hot. Add the zucchini, bell pepper, and onion; reduce heat to medium-high. Stir the veggies frequently until they start to caramelize. Add the garlic and continue to cook for about a minute - don't let the garlic burn! When you're satisfied that the garlic is cooked through, remove the pan from the heat.
• Make the sauce by combining El Pato Tomato Sauce Mexican Hot Style, Italian Seasoning, garlic powder, onion powder, salt, and pepper in a small bowl. It may feel thick, but that's okay.
• Now comes the fun part! Spoon or brush the sauce on the dough, sprinkle the mozzarella cheese on top, add the cooked veggies, olives, sausage (raw or cooked) and Parmesan cheese to taste.
• Pop that baby in the oven for 12 - 15 minutes. Try not to salivate while the delicious aroma wafts throughout your home and tickles your nose.
• Bring it out when the cheese is bubbly and the crust that shows is a light golden brown. Enjoy!

PUTTANESCA PIZZA WITH TALEGGIO AND ARUGULA

Steps:

• Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
• Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil.
• Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio.
• Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes.
• Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot.
• Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.
• Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.
• Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.
• Portion the dough and stretch to the desired size.

EVERYTHING BUT THE KITCHEN SINK PIZZA

Steps:

• Preheat the oven to 500 degrees F.
• Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
• On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
• Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
• Place the pizza in the oven and cook until the edges are just golden to dark brown,
• 10 to 12 minutes.
• Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.