Lazio
Hockey rink pan pizza
Makes
6
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella blends the tomatoes, presses the dough into the pan, spreads the sauce and places toppings with Dad, then watches it bake.
Ingredients
Pizza dough, wet pan style: about 1 1/4 pounds, risen in the pan
Olive oil: 3 tablespoons, for the pan
Whole peeled tomatoes: one 28 oz can, blended smooth
Salt: 1 teaspoon
Low moisture mozzarella: 12 oz, sliced into squares
Extra tomato sauce: 1/4 cup, in a squeeze bottle for the red lines
Pepperoni: 8 slices
Red bell pepper: 1, cut into thin rings
Cherry tomatoes: 4
Black olives: 8
Method
Heat the oven to 475°F with a rack in the lower third.
Oil a half sheet pan. Press the dough out to the corners. If it springs back, rest it 10 minutes and press again.
Blend the tomatoes with an immersion blender and stir in the salt.
Spread the sauce over the dough with the back of a spoon. Leave a small rim.
Lay the mozzarella squares over the sauce.
Squeeze lines of sauce across the cheese, one down the middle, like the red line on a rink.
Set pepper rings on top as face-off circles with a cherry tomato in each. Add the olives and pepperoni.
Bake 20 to 25 minutes, until the edges are crisp and golden. A grown-up handles the hot pan.
Cool 5 minutes and cut into squares.
