Capicola Pizza
Capicola Pizza features rich, spicy capicola paired with onions, roasted red peppers, and cheeses, offering a bold and flavorful twist on traditional pizza.
Servings 2 people
Ingredients
- 1 Red Onion
- 1 Yellow Onion
- 3 Garlic Cloves
- Fresh Basil
- 1/2 cup Parmesan Cheese
- 16 oz Mozzarella Cheese
- Banana Peppers
- Roasted Red Peppers
- 2 tbsp Sugar
- 1 tbsp Salt
- 2 tbsp All-Purpose Flour
- 1/2 cup Red Wine
- 28 oz Crushed Tomatoes
- 16 oz Pizza Dough
- 8 slices Capicola Slices
- 1 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper Flakes
Instructions
Make Sauce
- Finely dice the white onion and thinly slice the red onion. Mince the garlic cloves.
- Wash and coarsely chop the fresh basil leaves.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced white onions and cook until translucent and fragrant, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
- Pour in 1/2 cup of red wine to deglaze the pan, scraping up any browned bits from the bottom.
- Let the wine simmer and reduce by half, approximately 5 minutes.
- Stir in a 28 oz can of crushed tomatoes.
- Add 1 tablespoon of sugar, 1 teaspoon of dried oregano, and 1/2 teaspoon of crushed red pepper flakes.
- Season with 1 tablespoon of salt and adjust to taste.
- Allow the sauce to simmer on low heat for 15-20 minutes until it thickens slightly.
- Stir in 1/2 cup of grated Parmesan cheese until melted and well incorporated.
- Add the chopped fresh basil leaves, stirring to distribute evenly. Remove from heat and set aside.
Prep Dough
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- Lightly dust a clean work surface with flour to prevent sticking.
- Place the 16 oz pizza dough on the floured surface and use a rolling pin to roll it out to approximately 1/4-inch thickness.
- Transfer the rolled dough onto a pizza peel or an inverted baking sheet if using a pizza stone. Alternatively, place it on a parchment-lined baking sheet.
- For a crispier crust, you can pre-bake the dough for about 5 minutes before adding toppings.
Add Toppings
- Use a ladle or large spoon to evenly spread the prepared tomato sauce over the rolled-out dough, leaving about an inch of space around the edges for the crust.
- Sprinkle 16 oz of shredded mozzarella cheese evenly over the sauce.
- Add 1/2 cup of grated Parmesan cheese for an extra layer of flavor.
- Evenly distribute the thinly sliced red onions, banana peppers, and roasted red peppers over the cheese.
- Layer the 8 slices of capicola evenly across the pizza, ensuring each slice has a good balance of toppings.
- Sprinkle an additional teaspoon of dried oregano and a pinch of crushed red pepper flakes for extra flavor and heat, if desired.
Bake Pizza
- Place the prepared pizza in the preheated oven on the pizza stone or baking sheet.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and let it cool for a few minutes.
- Sprinkle additional fresh chopped basil over the top for a burst of color and freshness.
Enjoy Your Capicola Pizza
- Slice the pizza using a sharp pizza cutter or large knife.
- Serve hot, enjoying the combination of crispy crust, savory capicola, tangy vegetables, and melty cheese.