Cup N’ Crisp Pepperoni, Artichoke and Arugula Pizza cooked in an Outdoor Pizza Oven
Entertaining Jump to RecipeIngredients
| Neapolitan Pizza Dough | |
|---|---|
| 2 | cups ‘00’ pizza flour or bread flour |
| 1 | teaspoon salt |
| ⅛ | teaspoon instant yeast |
| ¾ | cup warm water |
| Pizza | |
|---|---|
| ¼ | cup crushed canned tomatoes such as San Marzano, seasoned with salt, divided |
| 1 | cup marinated artichoke hearts, quartered and drained |
| 8 | ounces fresh mozzarella, torn, divided |
| 1 | (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp |
| 1 | cup arugula |
Directions
For the Neapolitan Pizza Dough
In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl. Allow to rise at room temperature 12 hours.
Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls.
Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.
For the Pizza
Preheat pizza oven according to manufacturer’s instructions. Let pizza stone heat to 800°F, about 20 minutes.
On lightly floured surface, roll out 1 pizza dough ball into a 10 to 12-inch round. Transfer dough to floured metal pizza peel. Spread 2 tablespoons crushed tomatoes evenly on the dough, leaving a 1/2-inch border uncovered. Top with half each of the artichoke hearts and mozzarella, then top with half of the pepperoni.
Using pizza peel, transfer pizza to the preheated pizza stone. Bake 1 to 3 minutes, rotating pizza with metal peel for even cooking, or until crust is charred and crisp and cheese is bubbly.
Using the pizza peel, transfer the pizza to a cutting board. Top with half of the arugula. Cut into slices and serve immediately. Repeat with the remaining ingredients. Makes 2 pizzas.