Name: Roman-Style Thin-Crust Pizzas
Prep time: 15 min
Total time: 35 min
Yield: Makes two 9-by-15-inch oval pizzas
Ingredients: 1 recipe Classic Pizza Dough; Semolina flour or fine cornmeal, for dusting; Kosher salt and freshly ground pepper; 2/3 cup Quick Alfredo Sauce; Extra-virgin olive oil, for drizzling; 1 cup whole-milk ricotta (9 ounces); 2/3 cup fresh peas, blanched and drained; or frozen peas, thawed (3 1/2 ounces); 3 ounces thinly sliced prosciutto, cut into 1-inch strips; 4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried; 1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup); Red-pepper flakes, for serving; 8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife; 1/2 cup very thinly sliced red-onion rounds (from 1 small); 1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup); Baby arugula, for serving

Directions

1. Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
2. Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
3. Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
4. Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
5. Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.

Reviews

How would you rate this recipe?

hubertedonelle

2 JUN, 2018

I like thin crust and this one taste real good,love the texture and the crunch. It would be nice if there was a space where we could write down the name of the recipe we are looking for. I am looking for a quiche crust and I didn't found it yet. It takes to long to go threw all the recipes. Thank you.

Roman-Style Thin-Crust Pizzas

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