Pizzitola Recipe
Make Pizzitola Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Assembly
Herb-Garlic Finishing Oil & Optional Garnish
Method
Dough & Assembly
- 1
Preheat and prepare dough
Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature available. Lightly dust a pizza peel or work surface with flour or semolina. Stretch or roll the pizza dough into a 10–12 inch round, leaving a slightly thicker rim for the crust.
- 2
Make garlic oil
In a small bowl, combine 2 tablespoons olive oil and the minced garlic. Stir and let sit for 2–3 minutes to infuse. Reserve.
- 3
- 4
Layer meats and toppings
Arrange the thinly sliced ham evenly over the cheeses, then add the salami slices. Scatter the roasted red pepper strips and pepperoncini slices across the top. Sprinkle grated Parmesan, dried oregano, cracked black pepper, and sea salt evenly over the pizza.
- 5
Transfer and bake
Slide the prepared pizza onto the preheated stone or baking sheet (use a peel or the inverted sheet). Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and the cheese is bubbling and slightly browned. Rotate once halfway through baking for even color.
Herb-Garlic Finishing Oil & Optional Garnish
- 6
Prepare finishing oil
While the pizza bakes, whisk together 3 tablespoons extra-virgin olive oil, chopped parsley, basil (if using), and lemon zest (if using) in a small bowl. Taste and adjust salt if desired.
- 7