Whenever I ask my beau what he would like for dinner the answer is inevitably pizza and I can honestly say I am not always happy to oblige. If this surprises you I challenge you to try eating an unreasonable amount of pizza for the next three years and see how you feel about it. Every now and then, however, my beau and I are on the same page and experience a mutual craving for that classic Italian pie.
To me, Friday is the perfect pizza night. As a child my family never really ate takeout that much, but on the odd Friday, and it was always a Friday for some reason, my parents would spring for a pizza and it would be like Christmas came early.
In honor of this beloved childhood tradition I whipped up a pizza last Friday night. I came across an astounding recipe for a no-rise crust (yes, such a thing does exist) and in mere moments the pizza was dressed and bubbling in the oven.
I selected a decadent outfit of chewy Genoa salami, juicy red pepper, bitter-sweet red onions, lush basil leaves and, of course, a hefty helping of shredded mozzarella cheese. After a brief 15-minute stint in the oven dinner was served and I was chowing down on a sumptuous slice in my sock feet in front of Netflix.
The perfect kick-off to a stellar weekend, this thin crust Genoa salami pizza will more than fit the bill.
Thin Crust Genoa Salami Pizza: Serves 4
FOR THE CRUST: Adapted from here.
1 package of yeast
1 cup warm water
2 ½ cup all purpose flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt
1 cup Mozzarella cheese, shredded
6 slices Genoa salami
½ red bell pepper, sliced
¼ red onion, diced
I cup pizza sauce
6-10 Basil leaves
Sprinkling of crushed red pepper flakes
Fresh ground pepper to taste
Preheat oven to 400°
Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.
Add olive oil to the water yeast combo.
Shift together salt, sugar and flour in a separate bowl.
Using a dough hook attachment, add dry mixture to wet in ½ cup increments until the dough comes together to form a slightly tacky ball.
Remove dough from mixer and lightly knead.
Leave to rest covered by a clean tea towel for ten minutes.
Divide dough in two and stretch one half to fit an 11-inch pizza pan.
Place other half in the fridge for another time or form into a second pizza.
Spread pizza sauce over the dough and sprinkle with chili pepper flakes and ½ the red onion.
Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.
Top with remaining red onion, red pepper and basil leaves.
Place in the oven and bake for 12-15 minutes rotating halfway through.
When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.
Serve with a sprinkling of fresh ground pepper and a nice cold beer.