Cappadocia Pizza Recipe

Preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that cannot reach 500°F, preheat to the highest temperature available (475°F/245°C).

On a lightly floured surface (use the 0.25 cups flour), stretch or roll the pizza dough into a 12-inch round. Aim for an even thickness with a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a pizza peel dusted with flour or semolina.

Brush the outer rim lightly with 1 tbs olive oil to promote browning and flavor.

Make quick pomodoro

Heat 1 tbs extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and minced shallot and sauté for 30–60 seconds until fragrant and softened but not browned.

Stir in 1 tsp tomato paste and cook 30 seconds to deepen flavor. Add 1 cup crushed tomatoes, 0.5 tsp dried oregano, 0.25 tsp black pepper, 0.5 tsp salt, and 0.25 tsp sugar if using. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes to reduce slightly, stirring occasionally. Taste and adjust seasoning.

Remove from heat and let cool slightly before spreading on the dough. Yield is about the right amount for one 12-inch pizza.

Spread a thin, even layer of the pomodoro sauce over the dough, leaving a 1/2-inch rim uncovered for the crust. Less is more — avoid over-saucing to keep crust crisp.

Distribute 8 oz fresh mozzarella evenly over the sauced surface. If using slices, tear them slightly and leave small gaps so the cheese melts evenly.

Scatter the thinly sliced sujuk across the pizza in an even layer. If you prefer crispier edges, place some slices closer to the outer rim.

Sprinkle 2 tbs grated Parmesan over the cheese and sujuk. If you like heat, lightly dust 0.25 tsp red pepper flakes over the top.

Place 3 sliced pepperoncini evenly over the pizza for bright, piquant bites.

Using the parchment, transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (or highest oven temp) for 8–12 minutes, until crust is golden and blistered, cheese is bubbling and sujuk edges are slightly crisp. Oven times vary—start checking at 7 minutes.

Remove the pizza from the oven and let rest 1–2 minutes. Carefully slide pizza onto a cutting board.

Toss 1 cup arugula with 1 tsp olive oil and 0.5 tsp lemon juice and a pinch of salt. Scatter dressed arugula over the hot pizza. Finish with a light sprinkle of extra grated Parmesan if desired.

Slice into 6–8 slices and serve immediately.