Kitchen Sink Puttanesca Pizza Recipes

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.

Steps:

• Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
• Combine the olives, capers, tomatoes, garlic and red pepper flakes in a small bowl. Season with salt and a drizzle of olive oil.
• Thinly spread the puttanesca sauce over the pizza dough and top with the taleggio.
• Place the pizza on the pizza stone or a sheet tray and bake until the crust is brown and crispy and the cheese is melted, 7 to 10 minutes.
• Towards the end of the cooking time, lightly dress the arugula with olive oil and a pinch salt. Top the finished pizza immediately with the arugula, cut into pieces and serve hot.
• Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.
• Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.
• Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes.
• Portion the dough and stretch to the desired size.

Steps:

• 1. Bring pot of salted water to boil.
• 2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and chile pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
• 3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese.

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.