Spicy Pizza Margherita
To give the classic Margherita pizza a spicy kick, we season the tomato sauce with red pepper flakes and a touch of cayenne. You’ll have some sauce left over; store in the refrigerator and make more pizzas later in the week. Or, for an easy dinner, reheat the sauce, toss with your favorite pasta, and sprinkle with grated Parmesan and chopped fresh basil.
Ingredients
For the spicy tomato sauce:
- 1 can (15 oz./470 g) diced tomatoes with their juices
- 2 tsp. red pepper flakes
- 1/4 tsp. cayenne pepper
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1/2 lb. (250 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 2 oz. (60 g) fresh mozzarella cheese, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup (1/4 oz./7 g) fresh basil leaves
- 2 Tbs. coarsely chopped Calabrian chiles (optional)
- Extra-virgin olive oil for drizzling
Directions
Place a pizza stone in the lower third of an oven and preheat the oven to 450°F (230°C).
To make the spicy tomato sauce, in a small saucepan over medium heat, combine the tomatoes, red pepper flakes, cayenne and garlic. Cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt and black pepper. This recipe makes about 1 cup (8 fl. oz./250 ml) sauce; you will need 1/4 cup (2 fl. oz./60 ml) sauce for the pizza. Refrigerate the rest for another use; it will keep for up to 5 days.
Shape the pizza dough into a ball. On a lightly floured surface, roll out the dough into a 12-by-16-inch (30-by-40-cm) oval. Spread 1/4 cup (2 fl. oz./60 ml) of the spicy tomato sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with the mozzarella. Season with salt and black pepper.
Using a pizza peel or a rimless baking sheet, transfer the pizza to the preheated stone. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with the basil and the Calabrian chiles. Drizzle with olive oil, cut into slices and serve immediately. Makes one 12-by-16-inch (30-by-40-cm) pizza.
Williams Sonoma Test Kitchen
