There’s no secret that I love pizza, and after working at two restaurants in Naples, Italy, I know pizza on both sides of the pond (and I love both versions). This recipe combines some features of Italian, and American pizza, and as an interesting twist, we’ll be using a piece of puff pastry for the crust.
Mix together two teaspoons each of the following dried spices: basil, oregano, rosemary, marjoram, thyme, and crushed red pepper.
Chef's Tip: If you don't like it hot, you might want to go easy on the red pepper.
Place in food processor or mini prep, and grind to desired consistency.
Chef’s Note: If you have your own Italian seasoning, feel free to use it.
INFUSED OLIVE OIL
Warm up the olive oil (microwave is fine), and then add the smashed garlic clove. Allow the oil to rest for a minimum of 1 hour.
Remove the garlic, and reserve the infused oil.
THE PIZZA SAUCE
In a small bowl, mix the ingredients together, and then add 1 teaspoon Italian seasoning, or to taste.
Cover and place in the refrigerator for a couple of hours, or overnight.
Chef’s Note: The previous step is optional; however, it will give the sauce ingredients a chance to get to know each other.
Cook and prepare your favorite protein (chicken, sausage, pepperoni), and reserve.
Chef’s Tip: Pepperoni can be a bit on the greasy side. To eliminate much of that grease, put the cut pepperoni between two paper towels, and put in the microwave for about 30 seconds on high. The paper towels should absorb most of the grease, and leave you with nice pepperoni slices.
Place a pizza stone (preferred) or a baking sheet on the lower rack of your oven, and then preheat to 400f/205c.
Take the sheet of thawed puff pastry and roll out on a lightly floured surface.
Use a fork to dock the puff pastry, and leave about a 1/2 inch border around the edges.
Chef's Note: What is docking? Docking is the process of piercing the dough with something like a fork. This prevents the dough from rising as much in the docked areas.
Brush with the infused olive oil.
Spread the pizza sauce on top, leaving a 1/2-inch border all around.
Add the sausage, chicken, pepperoni, or whatever you’re using.
Add the mozzarella and parmesan cheeses.
Top with the thinly sliced onion.
Chef’s Tip: If you have a mandolin, you can use it to thinly slice the onions… the thinner the better.
Use a pizza peel to place the pizza into the preheated oven.
Bake until the pastry is golden brown and the cheese is melted and beginning to brown on top, about 20-25 minutes.
Add the torn basil, cut the pizza into squares, and serve. Enjoy.