Pepperoni, Peperoncini Peppers and Burrata Cheese Pizza
Ingredients
Instructions
-
If you're using traditional pizza dough, preheat conventional oven to 500* and place the stone into the oven and preheat it with the oven. For a cornmeal crust, line a cookie sheet with non-stick aluminum foil and preheat oven to 425*. Top either a premade cornmeal crust or a traditional homemade pizza dough crust with the pizza sauce. If you're using the homemade traditional crust, you'll want to use plenty of flour and dry polenta (which act like little ball bearings) under the dough as you roll it out so it'll slide off that peel or cutting board when you go to slide it into the traditional oven or pizza oven.
-
On top of the pizza sauce, place the sliced mozzarella--enough to cover the top of the pizza. Place the sliced pepperoni on top of that. Sprinkle with the sliced pepperoni peppers. Break apart the burrata ball and distribute atop the other toppings.
-
If you're using traditional pizza dough, using heavy oven mitts, carefully remove the pizza stone from the pre-heated oven and place it on a heatproof surface. Carefully slide the pizza off the pizza peel directly onto the pizza stone and (yet again, using heavy oven mitts to protect your hands form the branding-iron hot pizza stone) replace the pizza stone into the oven and bake for 8-10 minutes until the cheese is melty and getting brown in places.
-
Remove pizza onto a large cutting board and slice with a pizza slicer. Enjoy with a crisp, green salad and a nice chianti!
