My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook

Rosa Pie

Rosa Pie MAKES ONE 10- TO 12-INCH PIZZA

With my Rosa pizza, I boost that basic Tomato Pie on page 37 with garlic and chili along with some fresh oregano (if it’s available). And, with just those small additional touches, something quite distinct is created. You get more bite, more complexity. The Rosa is terrific for entertaining because it’s surprisingly satisfying and extremely easy-allowing you to expend most of your energy on a subsequent pie or two requiring greater concentration.

Recipe

1. Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)

2. With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Sprinkle with salt and chili flakes. Distribute the garlic evenly over the pie. Drizzle with oil.

3. With quick, jerking motions, slide the pie onto the stone. Broil for 3 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.

4. Using the peel, transfer the pizza to a tray or serving platter. Sprinkle with the oregano, if using. Slice and serve immediately.