by: Tieghan Gerard
Cook Time
15 minutes
Prep Time
10 minutes
Total Time
15 minutes
Prep Time
10 minutes
ingredients
- Pizza Ingredients
- 1/2 pound pizza dough, at room temperature
- 1/2 cup Nutty Roasted Red-Pepper Sauce or store-bought romesco
- 2 tablespoons pickled hot peppers, chopped
- 4 ounces low-moisture whole milk mozzarella cheese, torn
- 1/2 cup grated parmesan cheese
- 1 ounce spicy salami, thinly sliced
- 1 shallot, quartered
- 2 teaspoons extra-virgin olive oil
- Fine pink Himalayan salt
- Fresh basil leaves, torn, for serving
- Raw honey, for drizzling
- Nutty Roasted Red-Pepper Sauce Ingredients:
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup toasted walnuts
- 1/4 cup tomato paste
- 2 garlic cloves, finely chopped or grated
- 2 tablespoons fresh parsley
- 1/2 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons raw honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cayenne pepper
- Fine pink Himalayan salt
directions
- At least 30 minutes and preferably 1–2 hours before baking, preheat the oven to 500°F with a rack positioned in the upper third of the oven. If you have a baking stone, preheat it at the same time.
- On a lightly floured work surface, roll out the pizza dough to 1/4-inch thickness. Carefully transfer the dough to parchment paper.
- Spread the red-pepper sauce evenly over the dough, leaving a 1-inch border. Layer on the pickled peppers, mozzarella and parmesan. Arrange the salami on top.
- Separate the layers of the shallot quarters into single “leaves” and place in a small bowl. Add the olive oil and a pinch of salt and toss to coat. Arrange the shallots all over the pizza. Carefully transfer the parchment paper to the preheated baking stone or a baking sheet.
- Bake for 10 minutes, then rotate the pizza and bake until the crust is golden and the shallots are charred, 3–5 minutes more. Top with fresh basil and drizzle with honey. Slice and serve.
- To make the sauce: In a blender or food processor, combine all sauce ingredients plus a generous pinch of salt. Blend until smooth, about 1 minute. Store refrigerated in an airtight container for up to 1 week. Makes 2 cups.
