Pizza with Red Onions and Green Olives
Having a Breville Smart Oven Pizzaiolo in your kitchen is the next best thing to owning a wood-fired brick oven because, thanks to its ability to reach temperatures of up to 750°F (399°C), it can cook authentic Neapolitan-style pizza in about 2 minutes. In this recipe, a fresh-tasting pizza sauce is easily prepared using a Vitamix blender. For a super-quick weeknight meal, use purchased pizza dough instead of making your own.
Ingredients
For the pizza sauce:
- 1 can (28 oz./875 g) San Marzano whole peeled tomatoes
- 2 Tbs. tomato paste
- 1/2 cup (1/2 oz./15 g) loosely packed basil leaves
- 3 garlic cloves
- 1 Tbs. Williams Sonoma Organic Pizza Seasoning
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 batch food-processor pizza dough
- All-purpose flour for dusting
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 1/2 cup (2 oz./60 g) Castelvetrano olives, pitted
- 1/4 red onion, thinly sliced
- 1/2 cup (2 oz./60 g) grated pecorino romano cheese
Directions
Preheat a Breville pizzaiolo to 750°F (399°C).
To make the sauce, combine the tomatoes, tomato paste, basil, garlic, pizza seasoning, and salt and pepper to taste in a Vitamix blender. Blend on low speed for 30 seconds, then add the olive oil and blend on high speed until the ingredients are thoroughly mixed but the sauce still has some texture, about 10 seconds. Set aside.
To assemble the pizza, divide the dough into 2 equal pieces. On a lightly floured surface, roll out 1 piece of the dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread about 1/4 cup (2 fl. oz./60 ml) of the sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Sprinkle half of the mozzarella, olives and onion over the sauce.
Using the pizza peel, transfer the pizza to the pizzaiolo’s pizza stone. Close the oven door and bake until the pizza crust is crispy and golden brown, 2 to 3 minutes. Transfer the pizza to a cutting board and sprinkle with half of the pecorino. Repeat with the remaining ingredients to make a second pizza. Cut into slices and serve. Makes two 10-inch (25-cm) pizzas; serves 6.
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