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Restaurants›Il Vicino Wood Oven Pizza - Santa Fe›Build Your Own Pizza Recipe

Build Your Own Pizza Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes BUILD YOUR OWN PIZZA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pieces store-bought pizza dough (or homemade); 0.25 cups all-purpose flour (for dusting); 1 tbs olive oil; 0.75 cups pizza sauce (tomato); 0.25 cups pesto (optional); 1 tbs garlic oil (olive oil + minced garlic); 2 cups mozzarella, shredded; 0.25 cups parmesan, grated; 0.5 cups ricotta (optional dollops); 20 pieces pepperoni slices; 0.5 cups cooked Italian sausage, crumbled; 0.5 cups cooked chicken, shredded; 0.25 cups red onion, thinly sliced; 0.25 cups bell pepper, thin strips; 0.5 cups mushrooms, sliced; 1 cups spinach or arugula (fresh); 0.25 cups olives, sliced; 1 pieces roma tomatoes, thinly sliced; 1 tsp crushed red pepper flakes; 1 tsp dried oregano; 6 pieces fresh basil leaves; 0.25 tsp sea salt; 0.25 tsp freshly ground black pepper

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time35m

Serves4

Make Build Your Own Pizza Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base

1 pieces store-bought pizza dough (or homemade)

1/4 cups all-purpose flour (for dusting)

1 tbs olive oil

Sauces

3/4 cups pizza sauce (tomato)

1/4 cups pesto (optional)

1 tbs garlic oil (olive oil + minced garlic)

Cheeses

2 cups mozzarella, shredded

1/4 cups parmesan, grated

1/2 cups ricotta (optional dollops)

Proteins

20 pieces pepperoni slices

1/2 cups cooked Italian sausage, crumbled

1/2 cups cooked chicken, shredded

Vegetables & Toppings

1/4 cups Red onion, thinly sliced

1/4 cups bell pepper, thin strips

1/2 cups Mushrooms, sliced

1 cups spinach or arugula (fresh)

1/4 cups olives, sliced

1 pieces roma tomatoes, thinly sliced

Finishes & Seasoning

1 tsp Crushed red pepper flakes

1 tsp Dried oregano

6 pieces Fresh basil leaves

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Method

Dough & Base

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round, dusting with flour as needed. Transfer the stretched dough to a piece of parchment paper or a lightly oiled pizza peel. Brush the outer 1/2-inch crust with 1 tablespoon olive oil.

Sauces

Add sauce

Spread 3/4 cup pizza sauce evenly over the dough leaving a 1/2-inch border for the crust. If using pesto or garlic oil instead of or in addition to tomato sauce, use up to 1/4 cup pesto in a contrasting pattern or brush garlic oil lightly over the base before or after sauce as preferred.

Cheeses

Layer cheeses

Sprinkle 2 cups shredded mozzarella evenly over the sauced dough. Dollop 1/2 cup ricotta in small spoonfuls across the pizza if using, then finish with 1/4 cup grated parmesan scattered on top to add saltiness and depth.

Proteins

Add proteins

Distribute the pepperoni slices evenly across the cheese layer. Scatter 1/2 cup crumbled cooked Italian sausage and 1/2 cup shredded cooked chicken in desired spots so every slice will have some protein.

Vegetables & Toppings

Arrange vegetables

Place the sliced mushrooms, bell pepper strips, red onion, sliced olives, and tomato slices on top of the cheese and proteins in a single layer where possible. Save the fresh spinach or arugula to add after baking (or add before baking if you prefer it wilted).

Finishes & Seasoning

Season

Lightly sprinkle 1 tsp dried oregano, 1 tsp crushed red pepper flakes (or to taste), 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper evenly over the pizza. Tear fresh basil leaves and scatter a few on top, reserving some for after baking if desired.

Bake & Finish

Slide the pizza (on parchment or peel) onto the preheated pizza stone or onto a baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and starting to brown in spots. If you used thicker toppings or a chilled dough, bake toward the longer end of the range and check periodically.

Remove the pizza from the oven. If you reserved fresh greens or basil, scatter the fresh spinach/arugula and remaining basil leaves over the hot pizza now so they wilt slightly. Let rest 2–3 minutes, then slice and serve. Optionally finish with an extra drizzle of olive oil or garlic oil.