Ingredients

  • 250 grams (8.8 ounces) flour (preferably 001 flour)
  • 150 ml (0.6 cups) lukewarm water
  • 1 teaspoon salt
  • 1 teaspoon yeast
  • ½ teaspoon sugar
  • 1 tablespoon olive oil
  • 100 ml (0.4 cups) honey
  • ½ - 1 red pepper
  • 100 ml (0.4 cups) tomato fritto
  • 1 garlic clove
  • 1 tablespoon balsamic vinegar
  • 1 red and 1 yellow pointed pepper
  • 100 grams (3.5 ounces) of spicy (blue) cheese
  • Extra: food processor, 2 oven safe pans or a large oven tray, rolling pin

Bye bye pizza delivery… making your own pizza is easier than you thought and you only need a handful of ingredients to make it the pizza perfetto! Or maybe you are already a true master pizza maker with Neapolitan blood running through your veins and baking pizzas is your second nature. But have you ever made a pan pizza? Pan pizzas have a thicker more chewy and fluffy crust and tend to be crunchier than their classic well-known Italian counterparts. You preferably prepare the pan pizza in an oven-proof pan or on an oven tray! Easy to make but sooo yummie.

For this pan pizza we are picking two of our favourite topping colours: yellow and red. We cut them in rings, an easy-peasy task because this pointed pepper variety has hardly any seeds!

To finish this good-looking dish, we are topping the pizza with tangy (blue) cheese, which is the perfect counterpart to the sweet hot honey that you pour over your pizza after baking it in the oven. This from-scratch crust has a sensational flavour and texture and at least once in your life you should chow down on a slice of this pizza. Quick and easy to make, an explosion of unique flavours and a yellow-red colour combination of the pointed peppers which make your pizza shine!

 

Total votes: 64

Preparation

  • Put the ingredients for the bottom of the pan pizza in a mixing bowl. Make sure to keep salt, sugar and yeast separate. Make a well in the flour. Pour the tablespoon of olive oil into the well. Then add the water as well.
  • Stir with a spatula and then use the food processor or your hands to knead the dough. Knead for at least 10 minutes (or let the food processor do the hard work). Do you want to test whether the dough is kneaded enough? There is an easy trick called the windowpane test. Stretch the dough as thin as you can and hold it to the light. When you can see the light coming through the dough is ready to rumble. Do not rip the dough, that is not the objective of this test. Let the dough rest for at least 1 hour until it has doubled in volume.
  • In the meantime, cut the red pepper as small as possible. Put the pepper pieces in a bowl with the honey. Stir and let it rest until serving. The longer the better.
  • Heat the oven to 250 degrees (482 degrees Fahrenheit).
  • Finely chop or crush the garlic clove. Mix in a bowl with the tomato fritto and the balsamic vinegar. Season with salt and pepper.
  • Remove the stem and seeds from the pointed peppers. Cut the flesh into rings.
  • Grease your pan(s) or oven tray with a little bit of oil.
  • Roll out the risen pizza dough until it is about ½ cm thick. We are not making thin pizzas with this dough.
  • Then divide the dough over the (2) pan(s) or over the oven tray. Make sure that the pizza(s) have a thicker edge.
  • Pour the tomato sauce on the bottom(s). Spread the pointed peppers and the blue cheese on top of the tomato sauce.
  • Bake the pizza(s) in the preheated oven for 15 - 20 minutes.
  • Serve the pan pizza(s) with the hot honey. Pour the hot honey over the pan pizza before eating and according to your own taste.
 

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