Best Tenderoni Pizza Recipes

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CHRISTIAN PETRONI'S TENDERONI PIZZA



Christian Petroni's Tenderoni Pizza image

The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes one 12" pizza

Number Of Ingredients 8

8 ounces Christian Petroni's Pizza Dough
Semolina, for peel
4 to 6 tablespoons Simple Tomato Sauce for Pizza
2 to 4 ounces fresh mozzarella, drained, cut into 1-inch pieces
13 thin slices spicy soppressata
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 tablespoon spicy chili oil, preferably Calabrian
1 tablespoon Calabrian Chili Honey

Steps:

  • Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
  • Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thinner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
  • Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-ich border. Distribute mozzarella uniformly over sauce; top with soppressata. Sprinkle with Parmigiano-Reggiano, and drizzle with chili oil.
  • When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with chili honey.

TENDERONI GRILLED PIZZA



Tenderoni Grilled Pizza image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons honey
3 tablespoons Calabrian chile paste
All-purpose flour, for rolling the dough
8 ounces fresh store-bought pizza dough, or dough from your favorite local pizzeria, at room temperature
One 14-ounce can whole tomatoes, hand-crushed or run through a food mill
Olive oil, for drizzling
3 ounces fresh mozzarella, torn into pieces
4 ounces sliced pepperoni
Freshly grated Parmigiano-Reggiano, for serving
Fresh basil leaves, for sprinkling

Steps:

  • Preheat half of a grill to medium-high heat. Mix together the honey and chile paste in a small bowl and set aside.
  • Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill.
  • Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the chile honey and sprinkle with basil leaves.

TENDERONI PIZZA



Tenderoni Pizza image

Provided by Food Network

Categories     main-dish

Time 11h40m

Yield 4 pizzas

Number Of Ingredients 11

1/2 ounce fresh yeast
2 1/2 pounds double-zero flour, plus additional for dusting
1 ounce sea salt
1 tablespoon extra-virgin olive oil
2 cups canned tomatoes
Sea salt
3 tablespoons olive oil
1/2 cup Calabrian chile paste
1/2 cup honey
2 cups shredded fresh mozzarella
1/4 pound sliced pepperoni

Steps:

  • For the pizza dough: Heat 3 1/4 cups water to 95 degrees F. Dissolve the yeast in the water and transfer to the bowl of stand mixer fitted with the paddle attachment; add all the flour. Run the mixer on the lowest speed until it comes together, about 2 minutes. Add all the salt and olive oil.
  • Continue mixing until the dough no longer sticks to the side of the bowl and all of the ingredients are fully incorporated, an additional 6 to 7 minutes. Cover with a damp cloth and allow to rest and proof at room temperature for 8 hours or up to overnight. Punch down the dough and divide into 4 portions. Place on a flour-dusted baking sheet, then cover lightly and let proof at room temperature for another 2 hours.
  • For the pizza topping: Preheat a pizza stone in a 450 degrees F oven for at least 30 minutes.
  • Run the tomatoes through a food mill into a small bowl, then season with salt to taste. Add the olive oil. Combine the chile paste and honey in another small bowl.
  • Lightly dust a pizza peel with flour. Evenly roll a dough ball with a rolling pin to approximately 12 inches in diameter.
  • Spread 1/2 cup tomato sauce over the dough, leaving a 1-inch border around the edge. Sprinkle 1/2 cup mozzarella over the sauce and top with a quarter of the pepperoni slices. Slide the pizza onto the hot pizza stone and bake until crisp and deep golden brown on the crust, about 10 minutes.
  • Remove from the oven and drizzle the chile honey over the top. Repeat with the remaining pizza dough and ingredients and serve.

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