Andrew’s Amazing New York Pizza
This recipe comes from The Scramble founder Aviva Goldfarb's husband, Andrew. A native of New York, he knows his pizza.
- 1 pizza dough
- 1/8 cup flour to keep dough from sticking
- 1 tsp. cornmeal if using a pizza peel the paddle-shaped tool used to slide pizzas in and out of the oven
- 2-3 Tbsp. olive oil
- 2 cloves garlic minced, about 1 tsp., or use 1/2 tsp. garlic powder (optional)
- 1 cup red pasta sauce or tomato sauce
- 8 oz. fresh or shredded mozzarella cheese diced if using fresh
- 1 - 2 cups sliced fresh mushrooms, white onion, or black olives if using onion, finely dice it (optional)
- 10 fresh basil leaves sliced (optional)
- Take the pizza dough out of refrigerator at least half an hour before making the pizza (for ease in rolling it out). Preheat the oven to 500 degrees (if you’re using a pizza stone and peel, preheat the stone on the bottom shelf of the oven and spread the cornmeal on the peel). If you’re using a cookie sheet or pizza pan, brush or spray it with a thin layer of olive oil.
- Sprinkle the flour on a clean counter or pastry board. Cut the dough in half, and roll or press each half into about a 12-inch thin circle. Sprinkle flour as needed on dough and/or rolling pin to prevent sticking.
- Place the crust on the baking sheet or pizza peel, and brush a thin layer of olive oil on top. If using garlic, spread it evenly around the crust.
- Spread the tomato sauce on each pie, leaving 1/2-inch rim around edges.
- Spread the cheese on each pie, followed by the toppings of your choice.
- Bake the pies for 8-9 minutes, rotating once, until the bottom of the crusts are golden brown. Watch carefully so the bottoms don’t burn.
- Remove the pizzas from the oven and let them cool for a few minutes before slicing them with a pizza cutter.
Note: To make your own pizza dough in the bread machine, combine 2 cups bread flour, 3 Tbsp. sugar, 1 tsp. salt, 3 Tbsp. olive oil, 2/3 cup water, and 1 1/4 tsp. active dry yeast and prepare it on the “dough” setting in the bread machine. Do Ahead or Delegate: Prepare the pizza dough if making your own, peel the garlic, dice the mozzarella and the onion if needed. Scramble Flavor Booster: Top the pizza with crushed red pepper flakes. Tip: If you tend to overeat when you have pizza (as I often do!), eat your salad first as that will help to take the edge off your hunger before you dig into the pizza. Nutritional Information per serving (% based upon daily values): Calories 315, Total Fat 13.5g, 21%, Saturated Fat 5.5g, 27%, Cholesterol 22.5mg, 7.5%, Sodium 840mg, 34.5%, Total Carbohydrate 31.5g, 10.5% Dietary Fiber 1.5g, 6% Sugar 3g, Protein 18g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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