Description
This Spicy Sausage and Pepperoncini Thin Crust Pizza brings bold Chicago tavern flavors to your kitchen, with a crisp, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini. Perfect for pizza lovers craving something with a kick!
Ingredients
For the Dough:
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2 1/4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon active dry yeast
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3/4 cup warm water (110°F)
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2 tablespoons olive oil
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Cornmeal, for pizza peel
For the Sauce:
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1 can (28 oz) peeled tomatoes
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2 tablespoons tomato paste
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4 cloves garlic, peeled and minced
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1 teaspoon dried oregano
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1 tablespoon sugar
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1 teaspoon salt
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1/2 teaspoon red pepper flakes
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1 teaspoon black pepper
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2 tablespoons olive oil
For the Toppings:
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3/4 cup spicy Italian sausage, shredded
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1/2 cup pepperoncini, drained
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1 cup mozzarella cheese, grated
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1/4 cup pecorino romano cheese, grated
Instructions
- Make the Dough: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy. In a stand mixer, combine flour and salt, then add the yeast mixture and olive oil. Mix on low speed until dough forms, then increase speed and knead for 5-7 minutes until smooth and elastic.
- First Rise & Fermentation: Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size. Punch down and divide into two balls. Let rest for about 3 hours at room temperature or refrigerate overnight for best results.
- Prepare the Dough: Roll out one dough ball on a floured surface to 12-14” and poke holes with a fork. Let the dough rest uncovered at room temperature for 3 hours until dry on top.
- Make the Sauce: Blend peeled tomatoes until smooth. Heat olive oil in a small pot, add garlic, and cook until fragrant. Add tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Simmer for 20-30 minutes until thickened, adjusting seasoning as needed.
- Assembly: Preheat oven to 475°F with a pizza stone for 45 minutes. Sprinkle cornmeal on the pizza peel. Transfer dough to the peel, spread tomato sauce, top with mozzarella cheese, sausage, and pepperoncini. Sprinkle with pecorino romano.
- Bake: Slide pizza onto the preheated pizza stone and bake for 12-15 minutes until golden and bubbly. Remove from oven, let rest for a few minutes, then slice and serve.
Notes
- If making both pizzas, simply double the recipe.
- For a more authentic Chicago tavern-style crust, let the dough rest for a few days in the fridge for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg