Recipe courtesy of Daniel Orr

Indiana Puttanesca Pizza

  • Level: Intermediate
  • Total: 4 hr 40 min (includes rising times)
  • Active: 1 hr 25 min
  • Yield: 1 pizza
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Mediterranean Spice Blend:

2 tablespoons dried rosemary

1 tablespoon dried lavender flowers

2 tablespoons dried basil

4 tablespoons dried chervil

2 tablespoons dried oregano 

2 tablespoons dried savory

2 tablespoons dried minced shallots

2 tablespoons dried tarragon

2 tablespoons dried thyme

1 tablespoon dried and minced garlic


1 cup warm water 

1 tablespoon sugar 

1/4 ounce dry yeast 

1 cup cake flour 

1 tablespoon sea salt 

2 tablespoons extra-virgin olive oil, plus more for oiling bowl


1 cup extra-virgin olive oil 

15 cloves garlic, crushed 

2 to 3 sprigs fresh rosemary

3 large yellow onions, chopped 

2 tablespoons dried oregano

2 tablespoons sugar

1 tablespoon red chili flakes 

8 sprigs fresh thyme 

1 can whole peeled tomatoes 

1 can tomato juice 

1 can tomato sauce 

1/2 can tomato paste 

25 large fresh basil leaves 

Salt and freshly ground black pepper

Pizza Toppings:

8 ounces sausage, such as Fiedler Farm

1/4 cup diced carrots

1/4 cup diced onions

1/4 cup diced bell peppers

1 tablespoon olive oil, plus more for brushing

Salt and freshly ground black pepper

4 ounces fresh goat cheese, such as Capriole Farms

Fresh basil leaves

5 ounces grilled local chicken

1/2 tablespoon capers 

8 pitted black olives, roughly chopped 

3 grape tomatoes, cut in half horizontally 

1 tablespoon grated Parmesan


Special equipment:
Special equipment: pizza stone
  1. For the mediterranean spice blend: Break up the rosemary and lavender flowers with a mortar and pestle. Mix together with the basil, chervil, oregano, savory, shallots, tarragon, thyme and garlic. Store in an airtight container in a cool, dark place.
  2. For the dough: Combine the warm water, sugar and the yeast and let sit until foamy, 5 minutes. Mix the cake flour and sea salt in the bowl of a mixer with a dough hook, then add the foamy mixture and 2 tablespoons of olive oil. Knead on low speed for 10 minutes, and then transfer to an oiled bowl and cover. Leave at room temperature for 2 hours. Divide into smaller balls. Let rise again, covered, for 1 hour.
  3. For the sauce: Start by infusing the olive oil with the garlic by slowly heating together in a stockpot until the garlic is lightly browned. Remove from the heat and add the rosemary. Let infuse for 10 minutes.
  4. Cook the onions gently in the infused oil until translucent. Add the oregano, sugar, chili flakes, thyme, tomatoes, tomato juice, tomato sauce, tomato paste and 1 tablespoon of the Mediterranean spice blend. Bring to a simmer for 1 hour, stirring so the sauce does not scorch or stick.
  5. Remove from the heat and add the basil leaves. Puree in a blender while still warm, adjusting the consistency with tomato juice or stock. Finish with salt and black pepper to taste. Add more sugar if it is too acidic. Set aside 1/4 cup for the pizza, and use or freeze the rest for another recipe.
  6. For the pizza: Place a pizza stone on the bottom shelf of the oven and preheat to 375 degrees F. Fry the sausage over medium heat until browned. Toss together the carrots, onions, bell peppers, olive and some salt and black pepper. Place on a baking sheet and roast for 10 minutes.
  7. Turn the oven to 450 to 500 degrees F. Roll out the pizza dough and brush with olive oil. Spoon over the reserved sauce and top with the goat cheese and basil leaves (put under the other ingredients or they will discolor and dry out). Finish with the chicken, capers, olives, tomatoes and Parmesan. Bake the pizza on the pizza stone until the crust is browned or lightly charred on the edges and crisp throughout, 10 to 15 minutes.

Cook’s Note

Cook's Note: This sauce can be used for pastas, more pizza and anything else!

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