Since it’s been so long since I’ve featured pizza on the blog… (insert sound of record scratch here). I know, I know, it’s more pizza. But it’s pizza! I will never get tired of making pizza at home. This pizza stone has changed my life. I think you all will really appreciate this Pizza Arrabbiata. It’s more traditional than other I’ve featured on the blog since it has a tomato sauce and mozzarella. Arrabbiata is a spicy sauce made from garlic, tomatoes, and red chili peppers and it’s fantastic as the base for this pizza.
So, how’s it taste?
Loved it! I have yet to meet a pizza I didn’t like. I added hot Italian turkey sausage to mine and the original recipe calls for pancetta. I think any meat would work well and it would be equally fantastic without meat. My slices were super spicy since I had heat in the sauce and heat in the sausage. What I love about this pizza is that the sauce is homemade and takes seconds to make. It was so fragrant with the garlic and pepper.
I want to make this again using fresh mozzarella and fresh oregano and no meat. I think it would be so good. This is a great recipe to have on hand and top with any topping you like. Leave out the red pepper if you don’t want the spice.
adapted from Cooking Light, April 2013
makes 4 servings (2 slices)
per serving: 395 calories, 13.6g fat, 15.9g protein, 49.5g carbs, 7.3g fiber
12 oz. refrigerated fresh pizza dough
1 tbsp. extra-virgin olive oil
1/2 tsp. crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5 oz.) can unsalted diced tomatoes, drained
1 tsp. dried oregano
1/8 teaspoon salt
3 oz. part-skim mozzarella cheese, shredded (about 3/4 cup)
3 oz. Italian turkey sausage, cooked
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. Place pizza dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add garlic and red pepper; cook 4 minutes, stirring occasionally. Place tomatoes in a mini chopper; pulse 4 times or until almost smooth. Add tomatoes, oregano, and salt to pan; bring to a simmer. Cook 1 minute.
5. Roll dough into a 14-inch circle on a floured surface. Carefully remove pizza stone from oven; arrange dough on stone. Spread tomato mixture over dough, leaving a 1/2-inch border; sprinkle with cheese and sausage. Bake at 500° for 10 minutes or until crust is browned. Cut pizza into 8 wedges.
This looks so delicious!!
I love pasta with arrabbiata sauce so there is no question I will love this pizza! The husband has been searching for a pizza stone at his favorite local bargain joints in the hopes of finding a nice one for cheap. [the one we got for our wedding cracked in the oven. boo. :(] When we do, you can bet I will be coming straight back to your blog and making ALL OF TEH PIZZAS. Oh, and really. Once cannot ever have too many pizza recipes.
Where did you get your stone?
Hi Stephanie! It’s an Emile Henry and I ordered it from Amazon. They have the round and a square one that’s bigger. Love it!
Love your blog (Kim gave me the link). I saw your pizzas and was inspired to pop up and start the sponge for my overnight pizza dough. Do you make your own? Thanks.
Hi Ruth! I haven’t made my own dough yet, but want to try it. I buy pizza dough in the bakery section at Publix for now. I like the taste of it a lot. Can’t wait to hear about the pizzas you make!
I love pasta arrabbiata, so I know I’d love this pizza. It looks SO flippin’ good!