Here’s another recipe from The Modern Baker that starts with Nick Malgieri’s recipe for Focaccia and Thick-Crusted Pizza Dough. This is a simple and delicious pizza that will please just about everyone.
While the crust was on its final rise, I prepared the toppings. The recipe calls for fresh or canned whole tomatoes. All I had on hand was Red Pack chopped tomatoes, so I drained them well and used them. I dimpled the top of the dough with my fingers and spread on the tomatoes. Then I added mozzarella and Pecorino Romano cheeses, sliced garlic, and fresh oregano. Finally, I drizzled a little olive oil on the top.
I baked the pizza at 425°F for about 30 minutes, until the cheese was melted and the topping had begun to brown.
This pizza was delicious — very flavorful, not too spicy. It’s not as cheesy as American pizza, which allows the other flavors to come through.
This is another versatile recipe. Once you learn how to make the dough for the crust, the topping possibilities are endless. And once you taste it, you’ll want to try them all.