Red Flip Flop Recipe

Prepare and stretch dough

If using refrigerated dough, bring to room temperature for 30–60 minutes. Lightly dust a work surface with 1/4 cup flour. Gently press the dough into a 10–12 inch round using your fingertips, then stretch with your hands or a rolling pin to a roughly 12-inch disk about 1/8–1/4 inch thick, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a well-floured pizza peel or an oiled sheet of parchment for easier transfer to the wood-fired oven. Brush the outer crust lightly with 1 tablespoon extra virgin olive oil.

Make the flip flop sauce while the dough rests. In a small bowl combine 1/2 cup tomato passata, 1 teaspoon red pepper paste (or roasted red pepper purée), 1 clove minced garlic, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1/4 teaspoon dried oregano, 1/8 teaspoon crushed red pepper flakes, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon extra virgin olive oil. Taste and adjust balance — it should be bright, slightly sweet, mildly tangy, and a little spicy. Set aside at room temperature.

Prepare the ricotta: if the ricotta is very wet, drain it in a fine-mesh sieve for 10–15 minutes or fold in 1 tablespoon of grated Parmesan to firm it slightly. Stir the ricotta gently to make it spreadable. In a small pan, warm 2 tablespoons extra virgin olive oil over low heat, add 2 cloves minced garlic and cook until fragrant but not browned (20–30 seconds). Remove garlic from heat and let garlic-infused oil cool for 1 minute.

Toss the thin red onion slices with a tiny pinch of salt (optional) to take the raw edge off. Tear or slice the mozzarella into small pieces so it melts evenly. Separate basil leaves and set aside for finishing.

Preheat the wood-fired oven to 750–900°F (400–480°C) if available. If you're using a home oven with a pizza stone, preheat to its highest setting (500–550°F / 260–290°C) for at least 45 minutes.

Spread: Spoon 3–4 tablespoons of the flip flop sauce onto the center of the stretched dough and use the back of the spoon to spread it in a thin, even layer, leaving the outer rim bare. The sauce should be a light smear, not a heavy puddle.

Dot and distribute: Using a spoon, place small dollops of ricotta (about 3–4 tablespoons total, distributing evenly) over the sauced area. Scatter the torn/sliced fresh mozzarella evenly so the pizza will have good melt coverage (about 6 oz). Sprinkle the 2 tablespoons grated Parmesan evenly across the cheese.

Arrange toppings: Tuck the thin slices of capocollo across the top in a single layer (3 oz total). Distribute the thin red onion slices evenly so they cook quickly and lightly char. Lightly drizzle the garlic-infused olive oil (strained if you prefer) over the pizza, focusing on the cheese and onions but avoiding over-saturating the crust.

Transfer the pizza to the preheated oven: In a wood-fired oven, cook directly on the oven floor or stone at 750–900°F; the pizza should take 60–90 seconds — rotate every 15–20 seconds for even charring. In a home oven on a pizza stone, bake at 500–550°F for 6–10 minutes until the crust is blistered and charred in spots and the cheese is melted and bubbling. Watch closely to avoid burning.

Remove from oven when crust is puffed, charred in spots, and cheese is melted with slight golden spots.

After the pizza comes out of the oven, immediately scatter fresh basil leaves over the hot pizza so they wilt slightly but retain brightness (about 8–10 leaves). Drizzle 1 teaspoon extra virgin olive oil over the top and season with 1/4 teaspoon flaky sea salt and a pinch of freshly cracked black pepper.

Slice the pizza into 6 slices. Serve hot with extra flip flop sauce on the side for dipping if desired.