Let me preface this post by saying that today is the first time I’ve ever used store-bought pizza dough. It was pretty cheap and I was pretty lazy. I was already at the store, running out of natural lighting, and had absolutely no idea what to make for dinner. Then I saw some spicy Calabrese salami and remembered being inspired by a gorgeous pan pizza by @fortheloveofthesouth.
Based on the label alone, I assumed the ball of dough in the box was fresh, soft, and ready to bake (again, my assumption based on context clues). I got home, hurriedly cooked up some Brussels sprouts, preheated the oven, and got all of my pizza ducks in a row. I take the dough out of the box and it’s SOLID as rock, even though it came from the REFRIGERATED section of the store. I panicked and defrosted the dough in the microwave, which basically par-cooked it.
My first experience with store-bought pizza dough is the reason I have trust issues.
I N G R E D I E N T S
- 1 pound of pizza dough (I recommend homemade, always)
- 1/3 cup of tomato sauce
- 4 ounces of fresh mozzarella
- Thinly sliced spicy Calabrese salami
- 1/4 pound of Brussels sprouts, chopped
- Olive oil
- Balsamic vinegar
- Crushed red pepper flakes
- Dried oregano
- Salt and pepper to taste
D I R E C T I O N S
- Preheat the oven to 475°F.
- Over medium heat, sauté the Brussels sprouts with olive oil, salt, and pepper until bright green. Drizzle in some balsamic vinegar and honey. Continue cooking until almost tender.
- Sprinkle cornmeal onto a quarter sheet pan.
- Lightly cover the dough with olive oil and stretch with your fingers until it fits the pan. Place the dough in the pan and drizzle with more olive oil.
- Over low heat, heat about 2 tablespoons of crushed red pepper flakes and 1/4 cup of olive oil. Turn off the heat once it starts to sizzle (about 5 minutes).
- Top the pizza dough with sauce, oregano, Brussels sprouts, mozzarella, salami, and a drizzle of chili oil.
- Bake for about 15 minutes, until the crust is lightly browned.