No matter how creative we like to be with our pizzas, we also have a big place in our hearts for the classics such as this—essentially a pepperoni pizza with roasted chiles added for extra kick.

　　

Ingredients

makes 1 pizza (serves 1)

　　1 round of Nancy’s Pizza Dough (page 126)

　　1 tablespoon extra-virgin olive oil

　　Kosher salt

　　1/4 cup Passata di Pomodoro (page 25) or tomato sauce

　　1 heaping tablespoon Roasted Fresno Chiles (above)

　　3 ounces low-moisture mozzarella, cut into 1/2-inch cubes

　　3/4 ounce thinly sliced spicy hard salami (10 to 12 slices)

　　

Step 1

Prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).

　　

Step 2

Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the roasted chiles and mozzarella cubes over the pizza, and lay the salami slices on top. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and serve.

　　

Suggested Wine Pairing

Step 3

Ciro Rosso Classico (Calabria)

　　The Mozza Cookbook