Ingredients
1 risen ball of Samuel Adams Boston Lager Infused Dough
1 jar diced pimemtos
1 clove raw garlic
1 tbsp. Sriracha hot sauce
1 tbsp. pine nuts
1 tbsp. extra-virgin olive oil
1 c. whole milk mozzarella
18 slice thin pepperoni
2 tbsp. grated Parmesan or Romano cheese
Preparation
Step 1Preheat the oven to 500 degrees F. In a blender, blend pimentos, garlic, Sriracha hot sauce, pine nuts, olive oil, and 1 tablespoon of the grating cheese into a slightly chunky paste. Transfer into a separate bowl, mix in mozzarella, and set aside.Step 2Stretch dough to desired diameter (12 inches for thicker crust, 14 inches for thinner crust), and lay on a lightly oiled cookie sheet, pizza pan, or screen.Step 3Apply an even layer of the pimento-mozzarella mixture to about 1/2 inch from the border of crust.Step 4Evenly distribute pepperoni slices.Step 5Evenly sprinkle second half of the grated cheese to the very border of the crust.Step 6Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.Step 7Out of the oven, let rest a few minutes. Then cut, serve, and enjoy.
Courtesy of Mark Bello (www.pizzaschool.com)
