Sandwich-Inspired Pizzas Three Ways
- Level: Intermediate
- Total: 2 hr 30 min (includes rising time)
- Active: 45 min
- Yield: 1 pizza (4 servings)
- Level: Intermediate
- Total: 2 hr 30 min (includes rising time)
- Active: 45 min
- Yield: 1 pizza (4 servings)
Ingredients
Pizza Dough:
Italian Sub Pizza:
Shrimp Po’ Boy Pizza:
Breakfast Sandwich Pizza:
Directions
Special equipment:
a pizza stone, optional- For the pizza dough: Whisk 2/3 cup warm water (105 to 110 degrees F) and the sugar in a medium bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and 3/4 teaspoon salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon, starting from the inside of the well and working your way out, to make a rough dough.
- Turn out the dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into a ball. Brush a large bowl with olive oil, add the ball of dough and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes. If not making pizza immediately, at this point you can wrap the dough in plastic and freeze for up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature before rolling out.
- One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
- Place the ball of dough on a large piece of parchment that's been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or a second inverted baking sheet. Top as desired and bake following the instructions below.
- For the Italian sub pizza: Spread the pizza sauce on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the banana peppers, roasted red peppers, the remaining mozzarella and a pinch of oregano. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Top with the salami, capocollo, prosciutto, a drizzle of balsamic glaze, another pinch of dried oregano and a sprinkle of Parmesan. Let cool 1 to 2 minutes before slicing.
- For the shrimp po’ boy pizza: Stir together the butter and 2 tablespoons of the hot sauce in a small bowl, then brush on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the shrimp and remaining mozzarella. Sprinkle with the Cajun seasoning. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Meanwhile, make a remoulade sauce by stirring together the mayonnaise, mustard, pickles, lemon juice, remaining 2 teaspoons hot sauce and a pinch of salt and pepper in a small bowl. Top the pizza with the lettuce and drizzle with the remoulade sauce. Let cool 1 to 2 minutes before slicing.
- For the breakfast sandwich pizza: Stir together the olive oil and grated garlic in a small bowl, then brush on the pizza dough, leaving a 1/2-inch border. Top with half of the mozzarella, then add the bacon and remaining mozzarella. Crack the eggs on top of the pizza, leaving about 1 inch between each egg, then sprinkle with a pinch of salt and several grinds of black pepper. Slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 10 to 12 minutes. Top with the chopped chives. Let cool 1 to 2 minutes before slicing.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
