Monica Recipe

Prepare Oven and Dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a pizza stone, heat for at least 30 minutes. Lightly dust a pizza peel or baking sheet with cornmeal or semolina. Stretch or roll the pizza dough to a 12-inch round (about 0.25–0.5 inch thick). Brush the dough edge lightly with 1 tbs extra-virgin olive oil mixed with 1 tsp chopped rosemary.

Make the quick red sauce: in a small saucepan over medium heat, warm 1 tsp olive oil. Add the minced garlic and cook 20–30 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, salt, black pepper, and red pepper flakes (if using). Simmer gently 8–10 minutes until slightly thickened. Taste and adjust seasoning, then remove from heat.

To caramelize onions: thinly slice 1 large onion (to yield about 1 cup cooked). Heat 1 tbs olive oil in a skillet over medium-low heat. Add onions and a pinch of salt. Cook slowly, stirring occasionally, 20–30 minutes until deep golden and sweet. Remove from heat and cool slightly before using.

Spread about 1/2 to 2/3 cup of the prepared red sauce over the stretched dough, leaving a 1/2-inch border for the crust.

Evenly sprinkle 1 cup shredded mozzarella over the sauce as the primary melting cheese.

Distribute toppings evenly: scatter the ham (0.75 cup), pineapple chunks (0.5 cup), artichoke hearts (0.5 cup), black olives (0.5 cup), mushrooms (0.75 cup), diced tomatoes (0.5 cup), sliced bell peppers (0.5 cup), jalapeño slices (1), and caramelized onions (0.75 cup) across the pizza surface. Keep the bleu cheese (0.25 cup) crumbles sparsely placed so pockets of tangy flavor remain rather than overpowering the whole pie.

Season the assembled pizza lightly with 1/4 tsp salt and 1/4 tsp black pepper, distributed evenly.

Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and thickness of dough.

While the pizza bakes, make the rosemary olive oil: combine 2 tbs olive oil and 1/2 tsp finely chopped fresh rosemary; warm for 20–30 seconds in the microwave or in a small pan—do not boil—then let sit 1 minute to infuse.

As soon as the pizza comes out of the oven, sprinkle the French's fried jalapeño strips (0.5 cup) over the top so they stay crisp. Drizzle the rosemary olive oil lightly across the pizza (about 1 tbs worth).

Let the pizza rest 2–3 minutes, then slice into 6–8 pieces. Serve hot.