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
Share This Recipe

Ingredients

Mediterranean Spice Blend:

Dough:

Sauce:

Pizza Toppings:

Directions

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!

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.