The Best English Muffin Pepperoni Pizza

Ingredients

serves Makes 8 English muffin pizzas, active time 20 minutes, total time 30 minutes

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 tablespoon butter
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3 tablespoons finely chopped fresh parsley leaves, divided
• 3 tablespoons finely chopped fresh basil leaves, divided
• pinch red pepper flakes
• 1/2 teaspoon dried oregano
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 1 stick pepperoni, preferably natural casing, cut into 32 slices
• 4 English muffins, split in half
• 4 ounces grated Mozzarella cheese
• 2 ounces grated Parmesan cheese, plus more for serving

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 500°F. Heat oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, 1 tablespoon parsley, 1 tablespoon basil, pepper flakes, and oregano and cook, stirring frequently until aromatic, about 1 minute. Add tomatoes and sugar. Bring to a simmer and cook, stirring occasionally, until lightly thickened, about 15 minutes total. Season to taste with salt and pepper and stir in another tablespoon of parsley and a tablespoon of basil.
   
2. While sauce is cooking, heat half of pepperoni slices in a large non-stick skillet over medium-high heat until cupped and crisp around edges, about 2 minutes. Transfer to a large plate, leaving rendered fat in pan. Add four English muffin halves cut-side-down to skillet and swirl to pick up all fat. Cook until well-toasted, about 2 minutes. Transfer to a foil-lined baking sheet. Repeat with remaining pepperoni and English muffin halves.
   
3. Coat each English muffin half with sauce. Spread half an ounce of mozzarella on each English muffin, followed by 1/4 ounce of Parmesan cheese. Place 4 pepperoni slices on top of each pizza and top with a little bit more grated Parmesan.
   
4. Bake until English muffins are crisp underneath and cheese is melted and just starting to brown, about 5 minutes. Top with extra Parmesan cheese immediately after removing from oven. Drizzle with olive oil, sprinkle with remaining parsley and basil, and serve.

Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella

Special equipment

Wood and metal pizza peels, Baking Steel, pizza cutter (see note above)

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
• Kosher salt
• 1 pound fresh mozzarella, torn into rough chunks and drained
• 8 medium cloves garlic, thinly sliced
• 2 pints cherry tomatoes, split in half
• 4 to 6 ounces grated Parmesan cheese
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of garlic slices, 1/4 of cherry tomatoes, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Repeat steps 4 through 6 for remaining pizzas.

Pizza With Figs, Mozzarella, and Goat's Milk Feta

Special equipment

Wood and metal pizza peels, Baking Steel

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 12 ounces fresh mozzarella, torn into rough chunks and drained
• 20 ripe figs, cut into quarters
• 8 ounces goat's milk feta cheese
• Kosher salt
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of figs and 1/4 of goat's milk feta. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Drizzle hot pizza with 1 tablespoon honey. Slice and serve immediately.
   
7. Repeat steps 4 through 6 for remaining pizzas.

Sausage and Radicchio Pizza

Special equipment

Wood and metal pizza peels, Baking Steel

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
• Kosher salt
• 1 pound fresh mozzarella, torn into rough chunks and drained
• 12 ounces bulk sweet Italian sausage
• 1 medium head radicchio, roughly chopped
• 4 to 6 ounces grated Parmesan cheese
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of sausage over pizza in small chunks. Spread 1/4 of radicchio and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Repeat steps 4 through 6 for remaining pizzas.

Ramen Crust Pizza

Special equipment

10-inch cast skillet

Ingredients

serves Serves 3 to 4, active time 10 minutes, total time 30 minutes

• 2 packages instant ramen noodles, noodles only
• 3 tablespoons extra-virgin olive oil
• 12 ounces grated mozzarella or Jack cheese
• 3/4 cup homemade or store-bought pizza sauce
• 2 ounces grated parmesan cheese, divided
• Toppings, as desired

Procedures

1. Adjust oven rack to center position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Add noodles and cook, breaking them apart with tongs, until flexible but not completely softened, about 2 minutes. Drain carefully.
   
2. Heat olive oil in a 10-inch cast iron skillet over medium heat until shimmering. Add noodles and press with the bottom of a spatula into an even later that completely covers the bottom of the skillet. Reduce heat to low.
   
3. Spread half of mozzarella or Jack cheese evenly over noodles, then spread sauce, going all the way to the edge of the pan. Spread remaining mozzarella or jack on top along with half of parmesan. Top pizza as desired, then place in oven. Bake until top is browned and bubbly, about 20 minutes. Sprinkle with remaining parmesan. Allow to cool slightly, then use a thin metal spatula to loosen edges from skillet. Carefully slide pizza out onto cutting board. Slice, and serve immediately.