Description
Bring the bold flavors of a Chicago tavern to your kitchen with this Spicy Sausage and Pepperoncini Thin Crust Pizza! Featuring a perfectly crispy, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini, this pizza is sure to satisfy your cravings for something bold and delicious. A perfect choice for a hearty meal or sharing with friends!
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- ¾ cup warm water (110°F)
- 2 tablespoons olive oil
- Cornmeal, for pizza peel
- 1 can (28 oz) peeled tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- ¾ cup spicy Italian sausage, shredded
- ½ cup pepperoncini, drained
- 1 cup mozzarella cheese, grated
- ¼ cup pecorino romano cheese, grated
Instructions
- In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
- In a stand mixer, combine flour and salt. Add the yeast mixture and olive oil. Mix on low speed, then increase to medium and knead for 5-7 minutes until smooth and elastic. If sticky, add more flour.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled. Punch down, divide in half, and shape into balls. Let rest at room temperature for 3 hours. For best results, refrigerate overnight or for 3-5 days.
- Roll out dough on a floured surface to 12-14” and use a fork or docker to poke holes to prevent bubbles. Let sit at room temperature, uncovered, for 3 hours to cure and dry.
- Blend peeled tomatoes until smooth. In a small pot, heat olive oil over medium heat and cook garlic for 1 minute. Add blended tomatoes, tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Simmer for 20-30 minutes until thickened. Adjust seasoning.
- Preheat oven to 475°F, placing the pizza stone inside to heat for 45 minutes. Sprinkle cornmeal on the pizza peel. Transfer dough to the peel. Spread a thin layer of sauce, top with mozzarella, sausage, and pepperoncini. Sprinkle with pecorino romano.
- Slide the pizza onto the preheated pizza stone and bake for 12-15 minutes, or until the crust is golden and cheese is bubbly. Remove from the oven, let rest, slice, and serve hot.
Notes
- For a crispier crust, you can par-bake the dough for 5 minutes before adding toppings.
- If you don’t have a pizza stone, you can bake the pizza on a baking sheet, though the crust may not be as crisp.
- Adjust the amount of red pepper flakes depending on how spicy you like your pizza.
- Feel free to use any type of sausage or cheese based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg