Valerie Bertinelli’s Focaccia Pizza | Valerie’s Home Cooking | Food Network

Valerie creates a crisp and pillowy focaccia as the crust for this cheesy pizza with extra pepperoni!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Focaccia Pizza
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 3 hr
Active: 45 min
Yield: 6 servings

Ingredients

3 1/2 cups bread flour, spooned into measuring cups and then leveled off
1 1/2 teaspoons kosher salt
1 1/4 teaspoons instant yeast
1 1/2 cups lukewarm water
1 teaspoon honey
1/2 cup extra-virgin olive oil
Sauce, recipe follows
5 ounces sliced pepperoni
15 deli-style slices Monterey Jack cheese (about 8 ounces)
Dried oregano, for garnish
Red pepper flakes, for garnish
Freshly grated Parmesan, for garnish

Sauce:

One 14-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 clove garlic, finely grated

Directions

Special equipment: two 18-by-13-inch rimmed baking sheets

Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.

Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.

After 2 hours, preheat the oven to 500 degrees F.

Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).

Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.

Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.

Sauce:
Yield: About 1 cup

Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

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Valerie Bertinelli’s Focaccia Pizza | Valerie’s Home Cooking | Food Network

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