Spicy Roasted Tomato Pizza with Calabrian Chiles
Calabrian chiles and red pepper flakes add a spicy kick to this pizza, which is baked to perfection in the Breville Smart Oven Pizzaiolo. Replicating the heat performance of a wood-fired oven, the countertop appliance turns out Neapolitan-style pizza with the signature char and spotting on the crust in about 2 minutes. If you don’t have a pizzaiolo, you can use a regular oven: preheat a pizza stone at 500°F (260°C), then bake the pizza for about 8 minutes.
Ingredients
- 1 plum tomato, cut lengthwise into slices 1/4 inch (6 mm) thick
- Olive oil for drizzling
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) tomato sauce, homemade or store-bought
- 1 tsp. red pepper flakes
- All-purpose flour for dusting
- 6 oz. (185 g) pizza dough, homemade or store-bought
- 1/3 cup (1 1/2 oz./45 g) Calabrian chiles, stems and seeds removed if desired
- 1/2 cup (1 1/2 oz./45 g) grated Parmesan cheese
- 1/3 cup (1/3 oz./10 g) fresh basil leaves
Directions
Preheat a regular oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the tomato slices in a single layer on the prepared baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast until the tomatoes shrink and are slightly browned, about 25 minutes. Let cool to room temperature.
Preheat a Breville pizzaiolo to 750°F (399°C).
In a small bowl, stir together the tomato sauce and red pepper flakes. On a lightly floured surface, roll out the pizza dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread the tomato sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Arrange the roasted tomatoes on top, followed by the Calabrian chiles.
Using a 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 minutes.
Using the pizza peel, transfer the pizza to a cutting board, sprinkle with the Parmesan and top with the basil leaves. Cut into slices and serve warm. Makes one 10-inch (25-cm) pizza.
Williams Sonoma Test Kitchen