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Sunday, November 24, 2013

New York-Style Pizza

The perfect pizza starts with the Perfect Crust. That’s why Ive posted a couple of outstanding recipes for pizza dough on todays blog, as well as this terrific New York-Style Pizza recipe, the one above for Pear ’n’ Prosciutto Pizza, and the one just after this for Turkey-Pineapple Pizza. If you’ve landed on this recipe as a stand-alone, search the Index under Pizza to find what you’re seeking. 

New York-Style Pizza: 

One 12-in. (30 cm) thin-crust pizza, purchased or homemade
½ c. tomato sauce
¾ c. shredded Mozzarella cheese, divided
2-to-4 oz. salami, thinly sliced (see Note)
¼ c. chopped green bell pepper (capsicum”)
¼ c. chopped onion
¼ c. sliced black olives, well drained
¼ c. sliced fresh mushrooms
Dried basil and oregano, as needed

Preheat oven to 450 deg. F. Spread tomato sauce over unbaked pizza crust using back of spoon or spatula. Top with ½ c. Mozzarella and remaining ingredients in order given. Dust with basil, oregano, and remaining Mozzarella. Bake 20-to-25 min.

Note: If you prefer, substitute ¼ lb. ground beef, (optional), cooked, seasoned to taste, and well drained of fat, for the salami in this recipe. 


Assemble ingredients

Have prepared pizza crust ready

Pile on the toppings

Add extra Mozzarella

Bake and eat! Don't worry if your pizza crust is slightly
irregular. That’s what gives it the artisan's touch!

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