ROMAN-STYLE THIN-CRUST PIZZAS

Roman-Style Thin-Crust Pizzas image

Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 35m

Yield Makes two 9-by-15-inch oval pizzas

Number Of Ingredients 15

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Ingredients

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Kosher salt and freshly ground pepper
2/3 cup Quick Alfredo Sauce
Extra-virgin olive oil, for drizzling
1 cup whole-milk ricotta (9 ounces)
2/3 cup fresh peas, blanched and drained; or frozen peas, thawed (3 1/2 ounces)
3 ounces thinly sliced prosciutto, cut into 1-inch strips
4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Red-pepper flakes, for serving
8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife
1/2 cup very thinly sliced red-onion rounds (from 1 small)
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Baby arugula, for serving

Steps:

Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.