PIZZA NIGHT

All the classic pies have made our cut—meat lover’s, deluxe and vegetarian, plus a spicy puttanesca version that’s sure to impress the pizza aficionado in your life.

RECIPES THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING LARA MCGRAW

FIVE-INGREDIENT PIZZA SAUCE

MAKES 3 CUPS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

3 tbsp extra-virgin olive oil 1 clove garlic, minced 2 398 ml cans Mutti Finely Chopped Tomatoes (Polpa) 1 tsp granulated sugar pinch salt

In saucepan, heat oil over medium heat; cook garlic, stirring, for 15 to 30 seconds. Add tomatoes, sugar and salt; cook, stirring occasionally, until slightly thickened, 25 to 30 minutes.

PER ⅔ CUP about 146 cal, 6 g pro, 9 g total fat (1 g sat. fat), 10 g carb (6 g dietary fibre, 7 g sugar), 0 mg chol, 285 mg sodium, 538 mg potassium. % RDI: 1% iron, 9% vit A, 45% vit C.

MEAT LOVER’S PIZZA

Finish with finely grated Parmesan cheese.

VEGGIE DELIGHT PIZZA

Use a vegetable peeler to thinly slice zucchini.

DELUXE PIZZA

MEAT LOVER’S PIZZA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 35 MINUTES

half batch The Ultimate Pizza Dough (see recipe, page 12) ⅔ cup Five-Ingredient Pizza Sauce (see recipe, page 99) 1½ cups shredded mozzarella cheese, divided 2 strips bacon, cooked and chopped 1 Italian sausage (casing removed), crumbled and cooked ¼ cup jarred roasted red peppers, drained and cut in chunks 10 slices pepperoni

Position rack in bottom third of oven; preheat to 500°F. On lightly oured work surface, roll out The Ultimate Pizza Dough to 16- x 10-inch rectangle; transfer to baking sheet. Evenly spread with Five-Ingredient Pizza Sauce; top with 1 cup of the mozzarella, the bacon, sausage, red peppers and pepperoni. Sprinkle with remaining mozzarella. Bake until crust is golden, 12 to 15 minutes.

PER EACH OF 6 SERVINGS about 302 cal, 14 g pro, 15 g total fat (6 g sat. fat), 26 g carb (2 g dietary fibre, 2 g sugar), 35 mg chol, 609 mg sodium, 228 mg potassium. % RDI: 12% calcium, 14% iron, 8% vit A, 33% vit C, 30% folate.

VEGGIE DELIGHT PIZZA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

half batch The Ultimate Pizza Dough (see recipe, page 12) ⅔ cup Five-Ingredient Pizza Sauce (see recipe, page 99) 2 cups shredded smoked or regular cheddar cheese half zucchini, halved crosswise and thinly sliced 15 cherry tomatoes, halved 8 pitted black olives, sliced ⅓ cup thinly sliced red onion 1 tsp dried oregano 8 to 10 basil leaves

Position rack in bottom third of oven; preheat to 500°F. On lightly oured work surface, roll out The Ultimate Pizza Dough to 14-inch circle; transfer to pizza pan. Evenly spread with Five- Ingredient Pizza Sauce; top with cheddar, zucchini, tomatoes, olives and red onion. Sprinkle with oregano. Bake until crust is golden, 12 to 15 minutes. Top pizza with basil.

PER EACH OF 6 SERVINGS about 289 cal, 13 g pro, 15 g total fat (7 g sat. fat), 27 g carb (3 g dietary fibre, 3 g sugar), 29 mg chol, 466 mg sodium, 272 mg potassium. % RDI: 20% calcium, 16% iron, 13% vit A, 17% vit C, 34% folate.

DELUXE PIZZA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

half sweet green pepper, sliced half batch The Ultimate Pizza Dough (see recipe, page 12) ⅔ cup Five-Ingredient Pizza Sauce (see recipe, page 99) 1 cup shredded Fontina cheese 2 cremini mushrooms, sliced 15 slices pepperoni

Position rack in bottom third of oven; preheat to 500°F. In dry cast-iron skillet, arrange green pepper in single layer; cook, without stirring, over high heat for 3 minutes. Stir once; cook until charred, about 2 minutes. Transfer to bowl.

On lightly oured work surface, roll out The Ultimate Pizza Dough to 14-inch circle; transfer to pizza pan. Evenly spread with Five-Ingredient Pizza Sauce; top with Fontina, mushrooms, pepperoni and green pepper. Bake until crust is golden, 12 to 15 minutes.

PER EACH OF 6 SERVINGS about 277 cal, 12 g pro, 14 g total fat (6 g sat. fat), 26 g carb (3 g dietary fibre, 2 g sugar), 31 mg chol, 532 mg sodium, 248 mg potassium. % RDI: 11% calcium, 14% iron, 8% vit A, 33% vit C, 30% folate.

TEST KITCHEN

TIP

If you don’t have a pizza pan, use a heavy baking sheet instead. On a lightly floured work surface, roll out the dough to a 16- x 10-inch rectangle, then transfer it to a large baking sheet. Add your desired toppings, then bake in a 500°F oven until the crust is golden, 12 to 15 minutes.

TEST KITCHEN TIP

For easy portioning, cut the pizza with kitchen shears—just like Italians do!

That’s Amore

Puttanesca (pronounced “poot-tah-NEHS-kah”) is a spicy Italian tomato sauce usually served with pasta, but we love it as a base for homemade pizza, too. Though anchovies and spicy pepperoncini bring big avour to the sauce, it’s the quality tomatoes that truly make it fantastico.

TEST KITCHEN TIP

This sauce is ready when a wooden spoon dragged along the base of the saucepan parts the sauce to reveal the pan bottom.

SPICY PUTTANESCA PIZZA SAUCE

MAKES 2¼ CUPS HANDS-ON TIME 5 MINUTES TOTAL TIME 20 MINUTES

3 tbsp olive oil 3 anchovy fillets, finely chopped 1 clove garlic, minced 2 398 ml cans Mutti Finely Chopped Tomatoes (Polpa) ½ cup basil leaves, torn 1 tsp granulated sugar pinch salt 2 tsp pepperoncini picante

In saucepan, heat oil over medium heat; cook anchovies and garlic, stirring, for 15 to 30 seconds. Add tomatoes, basil, sugar and salt; cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat; stir in pepperoncini.

TEST KITCHEN TIP

To blanch Broccolini, bring a saucepan of salted water to boil. Add Broccolini; cook for a minute. Remove; immerse in ice water until cool. Drain and pat dry.

SPICY PUTTANESCA PIZZA

MAKES 2 PIZZAS, EACH ABOUT 6 TO 8 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 40 MINUTES

1 batch Artisanal Pizza Dough (see recipe, page 15) ⅔ cup Spicy Puttanesca Pizza Sauce (see recipe, opposite) 2 125 g balls fresh mozzarella, drained, patted dry and sliced 4 slices sopressata or spicy capocollo salami 4 pieces blanched Broccolini or rapini 2 tsp pepperoncini picante (optional)

Place pizza stone or inverted heavy baking sheet in oven; preheat to 500°F. Sprinkle two 12-inch squares of parchment paper with flour. Place 1 ball of the Artisanal Pizza Dough, bottom side up, on 1 square of prepared parchment; using 2 fingers, press edge to create 1-inch border. Using palms, toss dough back and forth between hands without touching border; using fisted knuckles, stretch out dough to 12-inch circle.

Return dough to prepared parchment; evenly spread with scant cup of the Spicy Puttanesca Pizza Sauce, leaving 1-inch border. Top with half of the mozzarella; let stand for 5 minutes.

Transfer pizza with parchment to pizza stone; bake until cheese is golden and crust is browned, 12 to 13 minutes, adding 2 slices of the salami during last minute of baking. Remove from oven; top with 2 pieces of the Broccolini and 1 tsp of the pepperoncini (if using). Repeat with remaining ingredients.