Food & Cooking Recipes Dinner Recipes Roman-Style Thin-Crust Pizzas By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 10, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Yield: 2 9-by-15-inch oval pizzas Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations. Ingredients 1 recipe Classic Pizza Dough Semolina flour or fine cornmeal, for dusting Kosher salt and freshly ground pepper ⅔ cup Quick Alfredo Sauce Extra-virgin olive oil, for drizzling Ricotta-Peas-Prosciutto 1 cup whole-milk ricotta (9 ounces) ⅔ cup fresh peas, blanched and drained; or frozen peas, thawed (3 ½ ounces) 3 ounces thinly sliced prosciutto, cut into 1-inch strips Spinach-Parmigiano-Pepper Flakes 4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried ½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup) Red-pepper flakes, for serving Potato-Red Onion-Arugula 8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife ½ cup very thinly sliced red-onion rounds (from 1 small) ½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup) Baby arugula, for serving Directions 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. 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. 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. 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. 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. Paola + Murray Print