Pizza Arrabbiata
Recipe
Ingredients :
12 ounces
refrigerated fresh pizza dough
Cooking spray
2 ounces
prechopped pancetta
1 tablespoon
extra-virgin olive oil
2/3 cup chopped
onion
1/2 teaspoon
crushed red pepper
4 garlic cloves,
thinly sliced
1 (14.5-ounce)
can unsalted diced tomatoes, drained
2 teaspoons
chopped fresh oregano
1/8 teaspoon salt
1 tablespoon
cornmeal
3 ounces
part-skim mozzarella cheese, shredded (about 3/4 cup)
Oregano leaves
(optional)
Grapefruit,
Walnut, and Feta Salad
Asparagus with
Lemon and Pecorino
How To Make Pizza Arrabbiata :
Step 1
Place a pizza
stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or
baking sheet in oven as it preheats).
Step 2
Place pizza dough
in a medium microwave-safe bowl coated with cooking spray. Cover and microwave
at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
Step 3
Heat a large
skillet over medium heat. Add pancetta; cook 4 minutes, stirring frequently.
Remove pancetta from pan; discard drippings.
Step 4
Add oil to pan;
swirl to coat. Add onion, pepper, and garlic; cook 4 minutes, stirring
occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost
smooth. Add tomatoes, chopped oregano, and salt to pan; bring to a simmer. Cook
1 minute.
Step 5
Roll dough into a
14-inch circle on a floured surface. Carefully remove pizza stone from oven.
Sprinkle stone with cornmeal; arrange dough on stone. Spread tomato mixture
over dough, leaving a 1/2-inch border; sprinkle with cheese and pancetta. Bake
at 500° for 10 minutes or until crust is browned. Garnish with oregano leaves,
if desired. Cut pizza into 8 wedges.