SPRING ONION AND SALAMI SHEET-PAN PIZZA
Where I grew up, the only acceptable pizza was a deep-dish Chicago-style cheese fest. I didn't achieve true pizza nirvana until I moved to New York, home of thin-crust pies scattered with farmers' market loot at places like Roberta's in Brooklyn and Milkflower in Queens --meccas for family meetups with friends. We've since moved to another thin-crust pizza wasteland (except for glorious summer evenings at Westwind Orchard), but we still crave a pizza-night kind of affair: inexpensive, casual hangouts with friends that leave everyone satisfied, but not stuffed. The solution: making pizza at home. I'm no pizza wizard, so I embraced the deep-dish (or grandma-style) pie of my youth, only sexier (with nowhere near as much cheese). For the adults, this spicy, fennel and spicy sausage moment wins raves. A simpler cheese and broccoli version keeps small people happy -- and parents satisfied with the just-enough-vegetables vibe to let you kick back and feel you've done your job (use sweet Italian sausage only, and replace the fennel with broccoli, one for one).
Provided by Sarah Copeland
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the all-purpose red sauce: Pulse the tomatoes, anchovies (if using), garlic, oil, and basil in a food processor or blender until mostly smooth (some texture is okay); season with red pepper flakes (if using), salt, and pepper. Makes 8 servings.
- For the pizza: Position a rack in the lower third of the oven and preheat to 525 degrees F (275 degrees C). If your oven only goes to 500 degrees F (260 degrees C), that's fine.
- Coat a 13-by-18-inch (33-by-46-centimeter) baking sheet with the oil. Gently stretch the two balls of dough into an even layer, to reach into all four corners of the baking sheet, taking your time to stretch evenly with the seam meeting in the middle. Press the seam together to make one large sheet of dough. Spoon the tomato sauce evenly over the top, sprinkle with the mozzarella, and top with salami, spring onion, fennel seeds (if using), and Parmesan.
- Bake until crisp and brown on the bottom and around the edges, about 25 minutes. Remove from the oven and sprinkle with flaky salt. Top with the greens and drizzle lightly with more oil. Serve warm.
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