Specialty Pizza Slice Recipe

Name: Newtown Road Italian Deli & Pizzas Specialty Pizza Slice Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 lb pizza dough (store-bought or homemade); 2 tbs olive oil; 1 tbs semolina or cornmeal (for dusting); 3 oz crushed tomatoes (or pizza sauce); 0.5 tsp garlic, minced; 0.25 tsp dried oregano; 0.125 tsp salt; 0.0625 tsp black pepper; 3 oz mozzarella, shredded; 1 oz provolone, shredded; 0.5 oz parmigiano-reggiano, finely grated; 12 each pepperoni slices; 1 oz roasted red peppers, julienned; 3 each fresh basil leaves, torn; 0.25 tsp crushed red pepper flakes; 0.5 tsp extra-virgin olive oil (for drizzle); 0.0625 tsp freshly ground black pepper

Inspired by Newtown Road Italian Deli & Pizza

Time35m

Serves1

Make Specialty Pizza Slice 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 lb pizza dough (store-bought or homemade)

2 tbs olive oil

1 tbs semolina or cornmeal (for dusting)

Sauce

3 oz crushed tomatoes (or pizza sauce)

1/2 tsp Garlic, minced

1/4 tsp Dried oregano

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Cheeses

3 oz mozzarella, shredded

1 oz provolone, shredded

1/2 oz parmigiano-reggiano, finely grated

Toppings

12 each pepperoni slices

1 oz roasted red peppers, julienned

3 each fresh basil leaves, torn

1/4 tsp Crushed red pepper flakes

Finish & Garnish

1/2 tsp extra-virgin olive oil (for drizzle)

0.063 tsp freshly ground black pepper

Method

Dough & Base

preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat for at least 30 minutes. If using a baking sheet, lightly oil it and dust with semolina or cornmeal.

On a lightly floured surface, stretch or roll 1 lb pizza dough into a rectangle or circle approximately 12–14 inches long for a single large slice or two smaller slices. Aim for about 1/8–1/4 inch thickness with a slightly thicker rim.

Brush the surface of the stretched dough lightly with 1–2 tbs olive oil, leaving the rim unbrushed to help browning.

Sauce

Combine 3 oz crushed tomatoes with 1/2 tsp minced garlic, 1/4 tsp dried oregano, 1/8 tsp salt and a pinch (1/16 tsp) black pepper in a small bowl. Mix until uniform. Taste and adjust seasoning lightly.

Spread a thin, even layer of the sauce over the oiled dough, leaving a 1/2–3/4 inch border for the crust. Use about 2–3 oz of sauce so the slice stays specialty-style and not soggy.

Cheeses

Evenly distribute 3 oz shredded mozzarella across the sauced dough, followed by 1 oz shredded provolone for creaminess. Reserve 1/2 oz grated Parmigiano-Reggiano to finish after baking.

Toppings

Arrange 10–12 pepperoni slices over the cheese in a single layer. Scatter 1 oz julienned roasted red peppers between the pepperoni.

Sprinkle 1/4 tsp crushed red pepper flakes evenly over the assembled pizza if you want a bit of heat.

Bake & Finish

Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway, until the crust is golden and blistered and the cheese is bubbling and slightly browned.

Remove the pizza from the oven. Immediately sprinkle the reserved 1/2 oz grated Parmigiano-Reggiano over the hot cheese so it melts slightly.

Tear and scatter 3 fresh basil leaves over the pizza. Drizzle 1/2 tsp extra-virgin olive oil across the surface and finish with a small grind (about 1/16 tsp) of freshly ground black pepper.

Let rest 1–2 minutes, then slice into a single specialty slice (or two smaller slices) and serve hot.