Put a twist on pizza with a ripple crust
Yes, I’m Sicilian. Yes, I love pizza. Even when I probably shouldn’t be eating pizza because bathing suit season is around the corner, I am.
And you know what? I love pizza so much I have even invented interesting ways to eat it. May I present to you — ripple pizza. For whatever reason, the fullness of the dough when it is folded over on itself makes it taste so much more satisfying. The inside is very soft and the outside develops a nice crust.
If you like this idea of diverse textures with your pizza, try it! Ripple pizza is also quite shocking looking (I think) which makes it a fun eatable conversation piece. And that is priceless.
Ripple Pizza Makes four servings
For the pizza: Store-bought pizza dough, enough for four people All-purpose flour for dusting
For the toppings: 12 ounces mozzarella cheese, finely shredded 2 tablespoons olive oil, for sautéing the onions 2 small white onions, ends removed, peeled and finely chopped 5 shallots bulbs, peeled, end removed and finely sliced Handful of fresh parsley leaves, rinsed, pat dry and finally chopped Place the oven rack on the lowest shelf of the oven and heat the oven to 500 F for at least 10 minutes.
Transfer the dough to a clean surface and begin kneading. If the dough becomes sticky, dust it and the work surface with a little flour. Cut the dough in half and roll out half the dough with a floured rolling pin to form a long, linear pizza. Continue to roll the dough until it is super thin, or about 1/ 8 inch. Transfer the dough on to the greased sheet pan.
To create the ripples, lift up the pizza dough by grasping it on either side ( widthwise) a 1/ 2 inch off the sheet pan. The dough should slide underneath it so that when you let go of the dough, it forms a ripple. Make ripples every inch of so and with every ripple you make the pizza will get shorter and shorter. Be careful that when you pick up your pizza it doesn’t shift and lose the ripples you already made. Prepare the second half of the dough in the same fashion ( or store it for another time).
Split the cheese and sprinkle each pizza with it, covering every inch. Place the pizza into the oven to bake for seven minutes or until the cheese melts and the curst turns golden.
Meanwhile, prepare the toppings. In a medium skillet over medium heat, slick the pan with 2 tablespoons of olive oil. Sauté the onions and shallots until golden brown, or about seven minutes. Move the onions and shallots around the pan so they don’t burn.
To assemble the pizza, remove it from the oven and transfer it to a cutting board. Evenly divide up the toppings between two pizzas and serve with a healthy sprinkle of parsley. Serve immediately with a knife and fork.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.