Kitchen Sink Puttanesca Pizza Recipes

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.

ROCCO'S LITTLE CHICAGO DEEP-DISH KITCHEN SINK PIZZA

Steps:

• Preheat the oven to 450 degrees F.
• Carefully turn out the pizza dough onto a floured countertop. Flatten into a disk without folding the edges, making sure the dough is round and all bubbles are pressed out. Roll to about 14 inches in diameter. Grease a 12-inch pizza pan with the olive oil, making sure to coat the sides. Carefully lift the dough into the pan.
• Add the mozzarella to the dough, pressing it into the corners and flattening it out evenly. Follow with the pepperoni, red onions, green peppers and mushrooms. Finally, sprinkle with pieces of sausage no larger than a nickel. Spoon sauce onto the toppings, smoothing over until it is about 1/2-inch from the edge of the dough.
• Finish the pizza with an even sprinkling of Parmesan, and pop it onto the center rack of oven. Start checking the pizza after 15 minutes. Bake until the dough is nicely browned and the cheese is toasty at the edges, 15 to 30 minutes.
• Allow the pizza to cool slightly, then transfer to a plate or pan. Wait a few more minutes before cutting into 8 wedges. Serve with more grated cheese and crushed red pepper flakes.
• Dissolve the yeast and sugar in the warm water and allow to proof for about 10 minutes.
• Mix together the flour and salt in a large mixing bowl. Add the yeast mixture to the flour and stir until ingredients are roughly combined. Add the oil and mix together. If you're using a stand mixer, mix about 4 minutes until the dough ball starts to become smooth, adding a little flour if it isn't pulling away from the sides. If you're kneading by hand, turn the dough out onto a cutting board and knead until fairly smooth, adding flour if dough is overly sticky.
• Form the dough into a ball and place it in a large bowl greased with a small amount of oil. Sprinkle the top with some flour and then cover with plastic wrap. Allow the dough to rise slowly in the refrigerator for 8 to 24 hours, or allow it to rise in a warm place for 1 to 2 hours. The cold-rise method yields a better product with a finer texture and flavor, but sometimes you just want to eat a pizza!
• Drain the can of whole tomatoes in a colander set over a large bowl and crush them into teensy pieces with your hands. Throw the crushed tomatoes into a large bowl. (Reserve the tomato liquid for bloody Mary's, Spanish rice or tomato soup; either way, it's not going into this sauce!)
• Add the tomato puree, tomato paste, olive oil, oregano, dried basil, marjoram, pepper, salt, sugar, fresh basil and garlic to the drained tomatoes and mix well. Allow the flavors to marry for at least 1 hour or refrigerate.

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!