The Toppings

Chicken: I can't figure out why most BBQ chicken pizzas are made with boneless, skinless chicken breast. For my version, I use boneless, skinless thighs, which have a deeper chicken-y taste and don't dry out as easily. Grilling gives them even more flavor and locks in their moisture, so they don't get rubbery and overcooked after they're baked on the pizza.

Barbecue sauce: If you're limiting sugar or want a more tomato-forward vibe, make a batch of my Barbecue Pizza Sauce. If not, grab your favorite store-bought brand. (More on that below)

Cheese: A mix of low-moisture mozzarella and smoked cheddar (or any other melty, semi-firm cheese) adds cookout notes without overwhelming your palate. Feel free to play around with different ratios and types—and let me know your favorites in the comments!

Onion: My son, Jack, will not eat anything with obvious onion slices on it. So, I made one version with the raw red onion I wanted, then another with caramelized onion. Both were delicious!

Scallion: Balance, balance, balance. A garnish of chopped fresh scallion brightens up the color, texture, and taste, undercutting the pizza's richness and enhancing the flavor of the red onion.

What's the best barbecue sauce for BBQ Chicken Pizza?

Vinegary, mustard-based, and white barbecue sauces each have a time and place, but for this pizza, thick, sweet, Kansas City–style barbecue sauce is your best bet. Thankfully, it's the most commonly stocked in grocery stores, and there are lots of options (my favorite being Sweet Baby Ray's).

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BBQ Chicken Pizza

I'll say it. This barbecue chicken pizza is better than anything you'll get at a pizzeria. Cooking chicken thighs on the grill locks in their moisture and flavor, smoked cheddar gives backyard cookout vibes, and red onion and fresh scallion bring texture, color, and a welcome zing.

Course Main Course

Cuisine American, Mediterranean

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 1 (12 to 14-inch) pizza

Cost $12

Equipment

• Cutting board and knife
• Grill pan, grill, or cast-iron skillet
• Nonstick skillet (optional)
• Box grater
• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Pizza peel (optional)

Ingredients

• 2 boneless, skinless chicken thighs (½ pound total), excess fat removed
• 1 tablespoon olive oil, divided
• ¾ teaspoon kosher salt
• Freshly ground black pepper
• ⅓ cup plus 2 tablespoons barbecue sauce, divided
• 1 (14- to 16-ounce) ball pizza dough, at room temperature
• ⅔ cup shredded low-moisture mozzarella cheese
• ½ cup shredded semi-firm cheese, such as smoked or regular cheddar, smoked or regular gouda, or smoked mozzarella
• ¼ medium red onion, thinly sliced
• 1 small scallion, thinly sliced (for garnish)

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for about 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Place a grill pan or cast-iron skillet over medium-high heat or fire up your outdoor grill. In a medium bowl, combine the chicken, ½ tablespoon olive oil, the salt, and a few grinds of black pepper. Smush everything together with your hands until both chicken thighs are evenly coated, then lay them on the grill pan or grill and cook for 3 to 4 minutes per side, just until the chicken is no longer pink in the middle. Immediate transfer the chicken to a cutting board.
• Slice or chop the chicken into bite-size pieces, put them in a bowl, and mix with 2 tablespoons of barbecue sauce, making sure every piece is coated.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• In a medium bowl, mix together the two different cheeses.
• Brush the stretched- or rolled-out dough with the remaining ½ tablespoon of olive oil, making sure to get it all the way to the edges. Next, pour the barbecue sauce onto the dough and use the back of a spoon to spread it out evenly, leaving a ½-inch border all around. Top with the sauce-coated chicken, then the cheese, and finally the raw onion.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese and toppings have browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven, let it cool down for 5 minutes or so, then sprinkle with scallions, slice, and serve.

Notes

Caramelized Onion Variation

If raw onion is not your thing, use caramelized onion instead: Cut half a red onion into thin slices. Set a nonstick skillet over medium-low heat and add 1 tablespoon olive oil, the sliced onion, and a pinch of kosher salt. Cook for 25 to 30 minutes, stirring frequently, until the onion gets really soft and starts to turn a light brown color. Transfer the caramelized onions to a small bowl and let them cool before using.

Choosing Cheeses

My ideal balance is ⅔ cup shredded low-moisture mozzarella and ½ cup shredded smoked cheddar, but feel free to experiment with different ratios and cheeses. Want to drive home that BBQ flavor? Use equal parts mozzarella and smoked gouda. Not a fan of smoked cheeses? Go with all mozzarella instead.

Need more pizza recipe inspiration? Check out pizzafied classics, popular toppings, and kid-friendly pizzas. A few fan favorites:

• Sloppy Joe
• Bacon, Egg, and Cheese
• Meat Lover's
• Garlicky White
• Veggie Supreme

For screen-free cooking and endless pizzabilities, order a copy of my new book, PIZZA RULES, today.

The post The Best BBQ Chicken Pizza with Red Onion appeared first on Thursday Night Pizza.

Let me save you a trip to the specialty food store.

You've been reading pizza recipes, or watching pizza videos, or maybe just falling down a Reddit rabbit hole about Neapolitan dough at 11pm (no judgment—I've been there), and somewhere along the way someone said you *need* 00 flour to make real pizza. That without it, your crust won’t billow up and brown around the edges. That the texture won’t be right. That you might as well just order out. Here's my honest take, after more than a decade of weekly pizza making: 00 flour is wonderful, and it has a specific job. But for most home pizza bakers, most of the time, bread flour is the better choice. And I'll tell you why.

What Does "00" Actually Mean?

The "00" (double zero or doppio zero in Italian) refers to how finely the flour has been milled—not its protein content or flavor. Italian flour is classified by coarseness on a scale from 00 to 2, with 00 being the most finely ground and 2 being the coarsest.

If you have all three in the pantry, test it for yourself. Put some all-purpose flour, bread flour, and 00 flour in separate ramekins and dip your fingertips into each one. You won’t notice much difference between all-purpose and bread flour (more on that later), but the 00 flour will feel noticeably lighter, softer, more powdery than the other two. But not all 00 flour is the same. Its protein content ranges from 9 to 13%, depending on the brand and purpose, and that can make a big difference in your dough. Protein = gluten = structure and chew. Lower amounts of protein yield looser gluten networks (like those in cakes and pastries), while higher amounts of protein yield more developed gluten networks, resulting in springy breads and those sturdy-yet-pillowy pizza crusts you’re aiming for.

How is 00 flour different from bread flour and all-purpose flour?

Bread flour (which I use for the majority of my pizza doughs) typically contains 12 to 13% protein. It's coarser than 00 flour, absorbs water enthusiastically, and produces a dough with a sturdy, elastic gluten structure. The result is a crust that's chewy, well-risen, and deeply flavored—especially after a longer ferment.

All-purpose flour (a worthy substitute if you run out of bread flour) contains slightly less protein than bread flour (9 to 12%) and results in doughs that are thinner and a little less structured than those made with bread flour—though I doubt you’d be able to tell the difference in a pinch.

Pizza-grade 00 flour has a similar protein range to both bread and all-purpose flour (12 to 13%), but the finer milling produces a dough that's notably softer and more extensible. It stretches more easily with less spring-back. It browns differently in the oven—faster, with more of that characteristic charring and leopard-spotting you see on Neapolitan pizza. And it results in a tender, more delicate crust with less chew than all-purpose and bread dough creates.

When 00 Flour Is Worth It

Here's where I'll give 00 flour its due.

If you're making Neapolitan pizza—the Italian thin-crust, char-spotted, airy-rimmed style meant for high-heat pizza ovens, 00 flour is the traditional choice for good reason. The extensibility of the dough makes it easier to hand-stretch very thin without tearing, which allows the crust to brown on the outside and bake on the inside in a short amount of time. (Crucial when the oven reaches 1,000F!) And if you simply enjoy the process of making Neapolitan-style dough and want to use the O.G. ingredients, go for it. I’ll never fault you for being a purist (just don't be snobby about it).

When Bread Flour (or All-Purpose) Is the Better Call

For home oven pizza (which I make most frequently), bread flour is my go-to.

Its higher protein content produces sturdier doughs that can withstand longer baking times at temps between 500°F and 550°F. Plus, unlike 00 flour, bread flour works in just about any pizza dough recipe—from thin, delicate Neapolitan to thick, bready Sicilian—and it's easy to find.

All-purpose flour is also a good choice for home oven pizza dough, though I have found that it makes slightly less puffy crusts.

Can You Substitute One for the Other?

Yes, with some adjustments.

Substituting all-purpose for bread flour: Use the same amount, but know that all-purpose flour has less protein than bread flour and will result in a pizza crust that's a little flatter and slightly less chewy.

Substituting bread flour for 00 flour: If the recipe calls for 00 flour and all you have is bread flour (or all-purpose), use the same amount but let the dough rest for 30 minutes longer at room temperature before stretching.

Substituting 00 flour for bread flour: If the recipe calls for bread flour and you want to play with 00 instead, start with the same measurements, mix the dough, and sprinkle in a little more flour as needed. Bread flour absorbs water more readily than 00 flour does, so you might find 00 flour makes a stickier dough when used in the same proportions.

The Verdict

Do you *need* 00 flour for good homemade pizza? No. Bread flour will take you very far—it's my flour of choice for a reason.

Is 00 flour worth trying if you're making Neapolitan-style dough or cooking in a high-heat pizza oven? Absolutely. It's the right tool for that specific job, and it's genuinely pleasurable to work with. The bigger variables in your pizza—fermentation time, oven temperature, how well you've shaped the dough, topping amounts and quality—will matter more than which flour you used. Get those right first¹. Then, if you want to geek out on flour, be my guest.

1. My newest book, PIZZA RULES: A QUICK-START GUIDE TO MAKING PIZZA AT HOME, includes a whole chapter on toppings—with suggested amounts, dos and don'ts, and handy mix-and-match ingredient charts. ↩︎

The post What Is 00 Flour — And Do You Actually Need It for Pizza? appeared first on Thursday Night Pizza.

If there's one part of the homemade pizza process that trips people up, it's this one. Not the dough-making. Not the sauce. The stretching.

You've done everything right. You made your dough, you let it rise, you pulled it out of the fridge. And now you're standing at your counter with a cold, tight lump of dough that keeps snapping back like a rubber band, no matter how lovingly you coax it. Maybe you get it to stretch but then it rips right in the center. Maybe, despite your best efforts, your stretched-out dough looks less like a pizza and more like a map of Italy.

Been there. Done that. Have the misshapen pizzas to prove it.

Here's the thing: stretching dough is a skill, and skills take practice. But there are some simple rules that can help you bypass the biggest pitfalls, and once you understand what's actually happening inside the dough, you can fix most problems before they start.

Let me walk you through the process, one step at a time.

What makes pizza dough stretchable?

First of all, only relaxed dough will stretch. (We can all relate there.)

Here's why: Flour contains two main proteins, glutenin and gliadin. When you hydrate the flour (mix it with water), those proteins change their shapes and link together to form an elastic, net-like formation called gluten. And in recipes like pizza dough, where yeast is added to interact with the sugars in the flour and create carbon dioxide, the gas gets trapped in the gluten network and causes the dough to expand (rise) as it ferments (rests).

The tricky thing is getting that gluten network just right. Kneading helps strengthen gluten so it can hold the CO2 gas inside to create those perfect crust bubbles you know and love, but just like your body needs to cool down after a rigorous workout to prevent cramping or muscle pulls, pizza dough needs to rest after mixing and kneading so its gluten network is loose enough to stretch without breaking.

Then, of course, there's temperature to consider. Many doughs (like Neapolitan and New York–style) get their superior elasticity from long ferments in the refrigerator. (Cold temperatures slow the process, allowing gluten networks to develop naturally without the fear of overfermentation.) The problem is that cold typically makes things rigid, not pliable, so with these recipes you'll need to build in extra time to bring the dough to room temperature before stretching.

First Things First

To set yourself up for stretching success:

• Choose the right recipe—and follow the instructions. The longer a dough ferments, the more relaxed its gluten network will be. So, if you're nervous about stretching dough, choose a recipe that's bound to be nice and pliable, such as Overnight, Neapolitan, or New York–style. If 1-Hour Pizza Dough is your go-to, just add an extra hour to the first (bulk) rise, then ball it up and let the balls rest under an upside-down bowl for another 30 minutes or so before stretching.
• Knead the dough only as instructed. There's a reason my recipes give specific instructions for mixing and kneading. If you work it too much, the gluten network may become too rigid, resulting in dough that springs back when you try to stretch it out.
• Start with room-temperature dough. Take refrigerated dough out of its container, ball it up, put it on a floured surface, and cover it with an upside-down bowl 1 to 3 hours before you plan to stretch it for pizza. If it feels cold, it'll be difficult to stretch.

How to Stretch Pizza Dough, Step by Step

1. Make sure your dough is at room temp.

If your dough was refrigerated, take it out of the fridge and let it sit on the counter under an upside-down bowl for 1 to 2 hours or until it comes to room temperature.

2. Preheat the oven and stone or steel (if using).

Place your baking stone or steel plate on the center rack of your oven and preheat to 550˚F, then switch the oven setting to Broil on high. If you don't have a baking stone or steel plate, preheat your oven to 500˚F with a rack in the center position and grab a dark metal pizza pan or heavy duty large baking sheet.

3. Dust a clean work surface with flour.

I use a large marble slab, but any big cutting board or empty span of countertop will work great. Use the same flour called for in your dough recipe—or all-purpose, bread, or "00" flour if you've got a ball of store-bought dough. Think dust, not dump. You need just enough flour to keep the dough from sticking to your surface; start with less than you think and add more as needed.

4. Even it out.

Use your fingertips to pat the ball of dough into a flat round that's 4 to 6 inches in diameter, pressing from the center outward. This will help maintain an even thickness as you stretch.

5. Turn it like a steering wheel.

Once you have a thick, flat disk of dough, pick it up with both hands at the top edge. Hold it there briefly, allowing the dough to sag down from your hands, then move your grip in a clockwise direction, slowly rotating the dough like the steering wheel of a car (with your hands at 10 and 2, just like you learned in driver's ed), until you have a nice circle shape that's somewhere between 8 and 10 inches in diameter.

6. Drape it over your fists and/or forearms.

Take off your rings, make a fist with one hand, and lay the dough over top so your fist is in the center. Then, ball up your other fist and bring it next to your other one under the dough. Very slowly separate your fists, allowing the dough to stretch between them. Rotate your fists under the dough and repeat, spending extra time with any parts of the dough that seem thicker than others. If it's more comfortable or if you're worried about ripping the dough with your fists, drape it over your forearms and stretch it that way. (Watch the video demo if you're a more visual learner.) Keep going, nice and slow, and Zen-like, until the dough reaches your desired diameter. I usually go for 12 to 14 inches.

7. Finish shaping on the counter.

Lay the stretched-out dough on your floured counter top or work surface, check that it's the size you want, and gently stretch out any thicker spots or misshapen sections. (Again, watch how I do this in the video demo.)

8. Transfer, top, and bake.

If using a baking stone or steel plate: Sprinkle a pizza peel lightly with flour and lay the stretched-out dough on top. Add sauce and whatever other toppings you like, then shimmy the topped dough onto the hot stone or steel in the oven and bake until the bottom is evenly browned all the way across and the crust is golden and charred in spots, 5 to 7 minutes.

If using a pizza pan or baking sheet: Lay the dough on the pan, add your toppings, and bake for 7 to 12 minutes, until the bottom is evenly browned.

What Can Go Wrong + How to Fix It

The dough keeps springing back.

This is the most common problem, and the fix is simple: Stop, cover the dough with an upside-down bowl, and walk away for 10 to 15 minutes. Gluten that's been worked needs time to relax before it'll stretch again. Don't try to muscle through it. You will lose that battle.

The dough tears.

It happens. Pinch the hole closed or take a small piece of dough from the edge (somewhere it won't be missed) and press it over the tear, pinching it gently to seal. Then let the whole thing rest for 5 minutes before continuing. The patch won't be pretty, but it'll hold.

If your dough always seems to tear, it's usually a sign that it's either too cold or was overworked during mixing. Next time, pay extra attention to the recipe and make sure the dough is at room temperature before using.

The pizza is shaped like an amoeba.

Some irregularity is normal and fine. If it's really lopsided, it usually means you're stretching more in one direction than another—which happens when you forget to rotate. Build the rotation habit into your stretching from the start, and your shapes will improve.

Also, a slightly oblong pizza tastes exactly the same as a round one. Just saying.

The dough sticks to the counter.

Lift it up, dust a little more flour underneath, and keep stretching. If it's sticking severely, your measurements might be a bit off. Next time, pay careful attention to the recipe!

Stretching dough is one of those things that feels awkward the first few times and then, suddenly, clicks. After a few dozen Thursday nights, your hands will know what to do before your brain catches up. That's the goal.

If you're new to homemade pizza and looking for a dough to practice on, I'd start with my Overnight (a.k.a. Slow-Rise) Dough—it's easy to make, forgiving, and ferments at room temperature, so you won't have to add that extra step of warming it up. Once that feels comfortable, try the Sour Dough version for a little more complexity. And when you're ready to really push yourself, the Neapolitan is waiting.

Good luck out there. You've got this.

For more detailed advice, tips, and recipes for making pizza at home, check out my new book, Pizza Rules. (Get a signed copy here!)

The post How to Stretch Pizza Dough (without tearing it) appeared first on Thursday Night Pizza.

I resisted hot honey longer than I should have.

It felt like a trend. The kind of thing that shows up on every restaurant menu for 18 months and then quietly disappears, like cauliflower crust or charcoal everything. I was skeptical. I kept my distance. I continued making pizza without it.

Then, one Thursday night, I had a pepperoni pizza coming out of the oven and an open bottle of Mike's Hot Honey sitting on the counter—a gift from a friend who'd been telling me to try it for months—and I thought, fine. Fine. I'll drizzle a little on one slice.

Welp . . . after drizzling it on all my slices, I squeezed some in a ramekin and dunked my crust, too.

Hot honey belongs on pizza. Not as a novelty, not as a trend—as a genuinely excellent ingredient that does something no other topping does: it hits sweet, spicy, and savory all at once, and it makes the whole pie taste more like itself. The pepperoni gets spicier. The cheese gets richer. It's a small addition with an outsized effect, and I've been putting it on pizzas ever since.

Here's everything you need to know about this magical condiment:

What is hot honey?

Hot honey is exactly what it sounds like: honey that's been infused with hot peppers (a.k.a. chiles). The result is a condiment that's floral and sweet upfront, with a slow, building heat that lingers in the back of your throat. It's not searingly spicy, but it has enough kick to be interesting. And the best part? It's easy to make—and customize—yourself.

Why Hot Honey Works So Well on Pizza

Pizza is a salty, fatty, savory thing. Hot honey introduces two elements that are almost entirely absent from a standard pie: sweetness and moderate heat. Both of those things amplify the flavors already present rather than competing with them.

The sweetness does what sweetness always does in a savory context—it rounds out the edges, brings the salt into focus, and makes the whole thing more complex. The heat builds slowly and keeps your palate interested from one bite to the next.

There's also something happening with fat and spice that's worth understanding. Capsaicin, the compound that makes chili peppers hot, binds to fat molecules, which is why spicy food tastes more intense alongside rich, fatty ingredients. Cheese is fat. Pepperoni is fat. Sausage is fat. All of that richness becomes a carrier for the heat in a way that makes the spice feel more present and more satisfying without being overwhelming.

In short: hot honey on pizza is not a gimmick. It's flavor science.

How to Make Hot Honey at Home

Store-bought hot honey is convenient and consistent, but homemade is faster than you think and more customizable than any bottle on the shelf.

To make basic hot honey: Bring honey and fresh or dried chiles to a simmer in a small saucepan, turn off the heat, let it steep for 15 to 45 minutes, strain, and stir in a splash of cider vinegar.

For an even easier version: Combine honey and a tablespoon of hot sauce in a glass measuring cup, microwave for 20 to 30 seconds, and stir.

That's it!

A Few Important Notes

• The honey you start with matters. A floral, lightly flavored honey—wildflower, orange blossom, clover—works best here. Save the really assertive stuff (buckwheat, dark wildflower) for other uses; it can compete with the chile instead of supporting it.
• Drizzle hot honey on pizza AFTER, not before baking. This is non-negotiable. Honey burns at high heat, so its natural sugars will caramelize into bitterness and smoke long before your pizza is done. Drizzle it on right as the pizza comes out of the oven, while the cheese is bubbling and the crust is hot. The warmth of the pizza will thin the honey slightly and help it run into all the right crevices.
• Less is more. Start with a lighter drizzle than you think you need, then taste and add more as desired. Too much hot honey will drown out the other flavors and ruin the texture of the pizza. Use a squeeze bottle for extra control.
• Explore uses beyond pizza. This is a pizza blog and I stay in my lane, but hot honey on a cheese board, over fried chicken, on a biscuit, in a salad dressing—it's a genuinely versatile condiment. Make a big batch and you'll find uses for it everywhere.

My favorite pizzas to pair with hot honey:

• Detroit-Style Pepperoni
• Pepperoni and Broccoli Rabe
• Meat Lover's
• Garlicky White Pizza
• 3-Cheese Broccoli
• 3-Cheese White Pizza

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DIY Hot Honey, Three Ways

Add a sweet-hot kick to pizza, pasta, meats, fried foods, or even ice cream with this easy, choose-your-path recipe. Want brighter flavor? Make it with fresh chiles (habaneros are my favorite). Craving more traditional pizza vibes? Use classic red pepper flakes instead. Don't feel like steeping? The quickest version requires nothing but honey, hot sauce, and a microwave.

Course Condiment, Topping

Cuisine American, Italian, Mediterranean

Keyword hot honey, pizza topping

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Infusing time 20 minutes minutes

Total Time 28 minutes minutes

Servings 0.5 cup

Cost $5

Equipment

• Small saucepan
• Cutting board and knife
• Glass jar or airtight container
• Squeeze bottle (optional)

Ingredients

Flavor/heat options (choose one):

• ½ to 1 small to medium habanero, Fresno, jalapeño, serrano, cayenne, or other hot pepper (a.k.a. chile), sliced with seeds
• 1½ to 2 teaspoons dried chile flakes, such as red pepper flakes, Urfa, Aleppo, or Sichuan pepper flakes
• 1 tablespoon hot sauce, such as Tabasco, Frank's RedHot, or Cholula

For the hot honey:

• ½ cup light-colored honey
• ¾ teaspoon apple cider vinegar (if you’re using dried chile flakes or fresh chiles)

Instructions

To make hot honey with fresh or dried chiles:

• Measure your honey into a small saucepan, add the chiles, and put the pan over medium heat. When the honey loosens up and you see little bubbles around the edges, after about 3 minutes, turn off the heat. Grab the handle and give the honey a good swirl, then let it infuse for 15 minutes. Taste the honey; if it’s too mild, add more dried chile flakes or sliced fresh chile and let it steep for another 15 to 20 minutes.
• If you used fresh chiles: Strain the honey through a fine-mesh sieve into a clean glass jar or airtight container and mix in the vinegar. Transfer to a squeeze bottle if you have one ready. Store in the refrigerator for up to 1 week.
• If you used dried chile flakes: Taste the honey and strain it if you like. (I prefer to keep the dried chile flakes in there, since they steep more gradually than fresh and add additional flavor and heat as the honey sits.) Transfer the infused honey to a glass jar or airtight container and mix in the vinegar. Transfer to a squeeze bottle if you have one ready. Store at room temperature for up to 3 months.

To make quick hot honey with prepared hot sauce:

• Measure your honey into a glass measuring cup or microwave-safe bowl and stir in the hot sauce. (No need for vinegar here, since hot sauce already contains it.) Microwave on high for 25 seconds, stir it up, let cool, and store in an airtight container or squeeze bottle in the refrigerator for up to 2 weeks.

Video

Notes

• This is not the place for fancy, expensive honey. Use the cheapest, lightest-colored kind you can find—or whatever’s in your pantry (as long as it’s unflavored).
• Habaneros yielded the best results for the fresh chile version, since they’re spicy enough to cut through the flavor of the honey but not so hot that they’d overpower the pizza. If you opt for a milder chile like jalapeño or serrano, use the whole pepper, seeds and all. If you get your (hopefully gloved) hands on a ghost pepper or Carolina reaper, start with half and add more, if desired, after steeping.
• Dried chile flakes made the mildest hot honey of the group right after steeping, but both versions (red pepper flakes and Urfa pepper) intensified after one day in the pantry. Unless you want a very mild hot honey, keep all or some of the flakes in the honey when you store it.
• Play with different hot sauces! Start with a standard—Cholula, Frank’s RedHot, Tabasco, etc.—then explore other options like chipotle, green hot sauce, or any other vinegar-based hottie you find at the farmers’ market or your favorite specialty food store. You can even make quick hot honey with the sauce from a jar of chipotle peppers!

Want to master homemade pizza? Check out my latest book, PIZZA RULES: A QUICK-START GUIDE TO MAKING PIZZA AT HOME. It really is the only pizza book you need.

*As an Amazon Associate, I earn from qualifying purchases

The post Popular Pizza Toppings: How to Make Hot Honey appeared first on Thursday Night Pizza.

The Toppings

Here's what you need (in addition to pizza dough, of course):

• Dijon mustard
• Extra-virgin olive oil
• Thinly sliced prosciutto, torn into bite-size pieces
• Very thinly sliced (a.k.a. shaved) Brussels sprouts
• Shredded Gruyère cheese
• Salt and pepper
• Heavy cream

Tips for Making Brussels Sprout and Prosciutto Pizza

1. Tear up the prosciutto. Big pieces of prosciutto are difficult to eat on pizza. A bunch of evenly dispersed little pieces, on the other hand, means just enough in every bite.
2. Sliver those sprouts. To ensure they they cook up nice and tender on the pizza, slice the Brussels sprouts as thinly as you can with a chef's knife or shred them in the food processor.
3. Trust the process. Fresh cream drizzled right on the pizza?!?! Believe it or not, this technique creates a light-yet-decadent white sauce that might change your life. If you need a visual, check out the step-by-step video tutorial in this post.

Love Brussels sprouts? Try these pizza recipes next:

• Old Bay Brussels Sprout Pizza with Cream and Sriracha
• Brussels Sprout and Red Grape Pizza

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Brussels Sprout and Prosciutto Pizza with Mustard and Gruyere Cheese

Sink into the coziest fall vibes with this perfect balance of Dijon mustard, crisp-tender Brussels sprout leaves, torn prosciutto, Dijon mustard, and Gruyère—all tied together with a drizzle of heavy cream.

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword Brussels sprouts, Fall Pizza, prosciutto, white pizza

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 (12 to 14-inch) pizza

Cost $10

Equipment

• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Rolling pin (optional)
• pastry brush
• Cutting board and knife
• Pizza Cutter

Ingredients

• 1 (14 to 16-ounce) ball pizza dough
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 3 to 4 thin slices prosciutto (about 2 ounces), torn into bite-size pieces
• 1 heaping cup shaved (very thinly sliced) Brussels sprouts
• ¾ cup shredded Gruyère cheese
• Kosher salt
• Freshly ground black pepper
• ¼ cup heavy cream, divided

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Drizzle the dough with the olive oil and use a pastry brush to spread it out all the way to the edges in a thin, even layer (add a little more if you need it). Next, plop the mustard onto the dough and spread it out evenly with the pastry brush. Top with the torn prosciutto and shaved Brussels sprouts, sprinkle on the cheese, and season with a big pinch of salt and a few grinds of black pepper. Slowly drizzle half of the cream over all the toppings in a spiral or zig-zag pattern.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese and toppings have browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven and immediately drizzle with the remaining cream. Let it rest until the cream congeals, 2 or 3 minutes, then slice and serve.

The post Brussels Sprout and Prosciutto Pizza with Mustard and Gruyere appeared first on Thursday Night Pizza.

Jack-o'-Lantern Pizza Ingredients

For this post, I made four personal-size pizz-o'-lanterns with different sauces and faces. If you're making this on a weeknight, though, you might want to stick with one or two different sauce-cheese-face options in the spirit of simplicity.

Here's what you need to get started:

• Pizza dough. Make one full recipe (I used 1-Hour Dough, but any one of these will work great) or buy two premade dough balls from the refrigerated section of your grocery store. You'll need two regular-size (14- to 16-ounce) balls of dough to make four 6-inch jack-o'-lantern pizzas. Divide each ball in half, ball up the pieces, and let them rest under an upside-down bowl while you preheat the oven and prep the rest of the ingredients.
• Sauce. You can't go wrong with marinara, slow-simmered pizza sauce, or store-bought pizza sauce. Other options: Pesto, herb oil, or Pumpkin Pizza Sauce.
• Cheese. Shredded low-moisture mozzarella works for most combinations. I also used shredded Gruyere cheese for my pumpkin sauce and kale face pizza-o'-lantern. Choose a cheese that can be shredded and spread out evenly so the faces stay in place.
• Toppings for the faces. I made my faces out of green bell pepper, jarred roasted red peppers, blanched kale, and thinly sliced sandwich-style (3-inch) pepperoni. Stand in front of the produce aisle, imagining which vegetables are or could be pliable and thin enough to be flattened out and cut into triangles and toothless grins, and no doubt you'll come up with even better/more creative ideas. (What about portobello and cremini mushrooms, olives, grilled or roasted zucchini, other dark-colored cured meats, or blanched red cabbage?)

Step-By-Step Directions

1. Preheat the oven and prep your dough, sauce, and cheese.
2. Make faces.
   • Blanch cabbage or leafy greens in boiling water for 2-ish minutes, shock them in a bowl of ice water to lock in their color, then drain and pat them dry. Take whole roasted red peppers out of the jar, cut them open on one side, open them up on a cutting board, and pat them dry on both sides with paper towels. Hold bell peppers by their stems on your cutting board, then cut downward from the stem, separating the flesh from the stem and seeds in big planks. If the bell pepper seems too thick to carve easily, lay the planks flat on the cutting board and cut them horizontally into thinner pieces. Lay slices of pepperoni or other cured meats on the cutting board.
   • Once the jack-o'-lantern pizza toppings are prepped and laid flat, cut eyes, noses, and mouths. (Keep it traditional or scroll this HGTV post for inspiration.)
3. Roll out and cut the dough into pumpkin shapes. Stretch or roll out each dough piece into a 6-inch round or oval. Next, decide where you want the top of your pumpkins to be and use a sharp paring knife to cut a stem into each one. (See the recipe video below if you need a visual of this.) Cover the formed dough pieces with damp kitchen towels so they don't dry out while you bake the first batch.
4. Assemble and bake the pizza jack-o'-lanterns.
   • Put a dough pizza on a floured pizza peel (if using a baking stone/steel) or on a dark-colored pizza pan or baking sheet (you can fit two pizz-o'-lanterns on a large baking sheet). Spread with sauce, sprinkle with shredded cheese, and arrange your jack-o'-lantern face on top. If your face is made of vegetables, brush the pieces with a little olive oil to keep them from burning.
   • Finally, transfer the topped pumpkin-shaped dough to the oven and bake as directed below.

Looking for more Halloween pizza ideas? Check out these other spooky creations:

• Ghost and Eyeball Pizzas
• Spider Web Pizza
• Mummy Pizza Braids

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Jack-o'-Lantern Pumpkin Pizzas

Celebrate spooky season with pumpkin-shaped jack-o'-lantern pizzas! Here, you'll find instructions for four different face ideas, ranging from super-simple pepperoni to slightly more complicated blanched kale. Use any sauce and cheese you like, experiment with other toppings and designs, and make them with family and/or friends. May the most creative pizz-o'-lantern win!

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword Halloween pizza, holiday recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (6-inch) pizzas

Cost $15

Equipment

• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Rolling pin (optional)
• Cutting board and knife

Ingredients

• 1 full recipe pizza dough or two balls premade pizza dough
• 1 to 1¼ cups marinara, pesto sauce, pumpkin sauce, or other sauce of choice
• 1 to 1½ cups shredded low-moisture mozzarella or cheese of choice

Face design materials

• 1 green bell pepper
• 2 or 3 leaves lacinato kale, curly green kale, or red cabbage
• 2 whole jarred roasted red peppers
• 2 to 4 thin slices deli-style (3- to 4-inch-diameter) pepperoni

Instructions

• Preheat the oven to 450°F (if using a baking sheet) or 500°F (if using a baking stone/steel) with a rack set in the middle position; if you're using a stone/steel, place it on the oven rack before you start preheating.
• Place the dough on a lightly floured work surface, and cut each ball in half (to make 4 smaller balls total). Cover the dough balls with an upside-down bowl or container while you prep the toppings.

To make the jack-o'-lantern faces (see recipe video)

• If using green bell pepper: On a cutting board, hold the pepper upright by its stem and cut the flesh away from the stem and seeds in wide planks. If the pepper flesh is very thick, lay it flat on your cutting board, skin-side up, and slice it horizontally. Use a sharp paring knife to cut out eyes, a nose, and a funny/scary grin.
• If using kale or cabbage: Bring a medium pot of water to a rolling boil. Fill a large bowl with ice water and place it near the stove. Drop the leaves into the boiling water and blanch them for 1½ to 2 minutes, then grab them with tongs and put them right in the ice water to lock in their bright color. Drain, pat dry, and use a sharp paring knife to cut out eyes, a nose, and a funny/scary grin.
• If using roasted red peppers: Cut a slit down one long side of each pepper, open it like a book, lay it flat on a cutting board, and pat both sides dry with paper towels. Use a sharp paring knife to cut out eyes, a nose, and a funny/scary grin.
• If using pepperoni: Lay the pepperoni slices on a cutting board and use a sharp paring knife to cut out eyes, a nose, and a funny/scary grin.

To bake the pizzas

• Working one at a time, stretch or roll a dough ball into a 6-inch round or oval. (If you're using a large baking sheet, you might be able to fit two at a time.) Use a sharp paring knife to cut a stem into the top of each (as shown in the recipe video below).
• Place one piece of pumpkin-shaped dough on a lightly floured pizza peel (if using a baking stone/steel) or heavy-duty, dark-colored baking sheet or pizza pan (two should fit on a large baking sheet). Top with sauce, cheese, and your jack-o'-lantern face(s). If you're using green bell pepper, roasted red pepper, or kale/cabbage faces, brush the tops of the vegetable shapes with olive oil to prevent them from burning.
• Transfer the pizza(s) to the oven and bake for 12 to 15 minutes (on a baking sheet) or about 8 minutes (on a baking stone/steel), until the bottom is evenly browned and the cheese has browned in spots.
• Repeat with the remaining dough and toppings.

Video

The post Jack-o'-Lantern Pizzas for Halloween appeared first on Thursday Night Pizza.

Obviously, this is only for olive lovers. If you're not a fan, browse seasonal pizza recipes or popular toppings for other ideas, or vent in the comments about how much you don't like olives (I'll take all the comments I can get!).

Why This Recipe Works

It's so easy, I hesitate to call it a recipe! A coating of olive oil stands in for pizza sauce, and a hearty sprinkle of everything bagel seasoning adds garlicky, salty flavor to every bite. The green olives bring texture and acidity that bridge the milkiness of mozzarella with everything's addictive, snacky vibes.

What's In Everything Seasoning?

Everything seasoning is a mix of dried garlic and onion, sesame seeds, poppy seeds, and salt first used in NYC bagel shops in the 1970s or 80s. Shockingly, it didn’t become an official seasoning until 2017, when Trader Joe’s released their jarred version, but now there’s no shortage of options in the spice aisle.

How to Use It (other than on bagels and pizza)

Sprinkle on/add to:

• Bagels with butter or cream cheese
• Breads and biscuits (use it instead of garlic salt or powder for garlic bread)
• Salads (sprinkle on lettuce and raw veggies to add extra flavor or stir into creamy dressings for coleslaw, egg salad, tuna salad, potato salad, or chicken salad)
• Dips (Stir some into guacamole or hummus, or make a quick everything dip with equal-ish parts sour cream and cream cheese and 1 to 2 tablespoons everything bagel seasoning.)
• Eggs (scrambled, fried, poached, deviled, egg salad)
• Avocado or ricotta toast
• Tomato sandwiches or BLTs
• Pasta (MAC & CHEESE!!!!!!!)
• Soups and stews
• Baked potatoes
• Breading for chicken cutlets
• Roasted veggies (either before or after roasting)
• Popcorn and crunchy snack mixes
• Roasted beef, pork, chicken, or salmon

How to Make Olive Pizza with Everything Bagel Seasoning

1. Stretch or roll out a ball of pizza dough and brush it with olive oil.
2. Sprinkle with everything bagel seasoning, then top with thinly sliced green olives and diced fresh mozzarella cheese.
3. Bake until evenly browned across the bottom and charred in spots on top.

Pro tip: Hit your slice with a few drops of hot sauce for extra flavor!

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Olive Pizza with Everything Bagel Seasoning and Mozzarella

This simple topping combo is based on one of my favorite bagel orders: everything with olive cream cheese. If you're a fan of green olives and everything seasoning, get ready for the best pizza night ever!

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword olives, Vegetarian Pizza, white pizza

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 (12- to 14-inch) pizza

Cost $15

Equipment

• Cutting board and knife
• Rolling pin (optional)
• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• pastry brush

Ingredients

• 1 (14- to 16-ounce) ball pizza dough
• Extra-virgin olive oil
• 1 to 1½ tablespoons everything bagel seasoning
• ½ cup (mounded) pitted green olives, thinly sliced
• 4 ounces fresh mozzarella, cut into ½-inch dice
• Freshly ground black pepper
• Hot sauce, for serving

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Stretch or roll out your dough to a 12- to 14-inch round, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Drizzle the stretched-/rolled-out dough with olive oil and use a pastry brush to coat the top in a thin layer, all the way to the edges. (You just want the top to be shiny; blot some off if you see pools forming.) Sprinkle the everything bagel seasoning all over the oiled dough, making sure you cover the edges, too. Scatter the olives on top, then the cheese, and season with a few grinds of black pepper.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese has browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven. Slice and serve with hot sauce.

The post Olive Pizza with Everything Bagel Seasoning and Mozzarella appeared first on Thursday Night Pizza.

Just like the Italian crostini, this recipe is only as good as its ingredients. If you can't find Romas, use any other ripe tomato, preferably from a farmers' market, specialty store, roadside stall, or backyard garden. Similarly, resist the urge to use jarred minced garlic or dried basil instead of fresh, and rummage through the pantry for that bottle of aged balsamic you hid for special occasions. THIS is the occasion you've been waiting for, to sink your teeth into a perfect summer bite.

Commercial-Grade vs. Aged Balsamic Vinegar

Yes, you really do need two different types of balsamic: the thin kind (commercial-grade/balsamic vinegar of Modena) for the tomato mixture, and the thick, syrupy kind (traditional/aged balsamic) for drizzling. Here's a quick breakdown of balsamic varieties (learn more here):

Commercial-Grade Balsamic is the easiest to find in grocery stores. It's thin and liquidy with acidic flavor and is best for marinades, vinaigrettes, sauces, and cooking. The highest-quality version of this type is balsamic vinegar of Modena (IGP), which contains only wine vinegar and grape must.

Traditional (a.k.a. Aged) Balsamic (aceto balsamico tradizionale) can be found in specialty stores and online. It's thick and syrupy, thanks to at least 12 years of aging, and it contains only grape must. To get the highest quality, look for a bottle with DOP on the label.

Balsamic Glaze is commercial-grade balsamic vinegar that has been cooked down to a syrupy consistency. Buy it at your local grocery store or specialty store, or make your own.

Recipe Notes for Tomato Bruschetta Pizza

• Larger tomatoes tend to contain more liquid than smaller ones. If you're using Beefsteaks or another large variety, shake off excess juice after dicing and make sure you get 2 cups of diced tomato.
• Can't find good-quality aged balsamic for drizzling? Store-bought or homemade balsamic glaze works great, too. Just choose (or make) one without added sugar.
• Don't be shy about heat. Follow the instructions below and bake the pizza until the bottom is evenly browned all the way across and the cheese has browned in spots. If you take it out of the oven too early, the liquid from the tomatoes won't cook off and you'll get soggy slices.

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Tomato Bruschetta Pizza

Based on the Italian crostini, this ultra-summery pizza features diced ripe tomatoes, garlic, basil, two kinds of balsamic vinegar, and fresh mozzarella.

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword summer, tomatoes, Vegetarian Pizza

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 1 (12- to 14-inch) pizza

Cost $15

Equipment

• Cutting board and knife
• Fine mesh sieve
• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Rolling pin (optional)

Ingredients

For the pizza

• 6 medium Roma tomatoes (¾ pound)
• 3 medium garlic cloves, divided
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon balsamic vinegar of Modena (or other thinner, commercial-grade balsamic)
• 1 tablespoon finely chopped fresh basil
• ¾ teaspoon kosher salt, plus more as needed
• ½ teaspoon freshly ground black pepper, plus more as needed
• 1 (14- to 16-ounce) ball pizza dough
• 4 ounces fresh mozzarella, cut into ½-inch dice
• 2 to 3 tablespoons finely shredded Parmigiano-Reggiano cheese

For garnish

• 4 to 6 leaves fresh basil
• Aged (a.k.a. traditional) balsamic vinegar (or balsamic glaze)

Instructions

• Cut the tomatoes into ½-inch dice (you should have 2 cups). Put them in a fine-mesh sieve, shake it over the sink to get rid of excess juice, then dump the tomatoes into a medium bowl.
• Mince, press, or finely grate two of the garlic cloves and add them to the tomatoes. Add 2 tablespoons of olive oil, the balsamic vinegar of Modena (a.k.a. thinner balsamic), chopped basil, salt, and pepper. Mix with a fork and let marinate at room temperature for about 30 minutes.
• Mince, press, or finely grate the remaining garlic clove and put it in a ramekin or small bowl. Add the remaining 2 tablespoons of oil, mix with a fork, and let the oil infuse at room temperature for about 30 minutes.
• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Brush the dough with the garlic oil (you won't need it all; just make sure you cover the whole surface, all the way to the edges). Use a slotted spoon or your hands to add the tomato mixture, leaving the accumulated liquid in the bowl. Spread the tomatoes evenly, then top with the diced fresh mozzarella and finely shredded parm. Season with a pinch or two of salt and a few grinds of black pepper.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese has browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven. Drizzle it with the thicker aged balsamic vinegar (or balsamic glaze), then tear the fresh basil leaves and scatter them on top. Slice and serve.

Video

The post Tomato Bruschetta Pizza: The New Margherita? appeared first on Thursday Night Pizza.

What is Balsamic Glaze?

The word glaze makes it sound like a fancy sauce, but it's way simpler than that. Balsamic glaze, also known as balsamic reduction or balsamic syrup, is simply balsamic vinegar that has been cooked down (reduced) to a syrupy consistency. Sometimes with honey or sugar, sometimes without.

(I skip the sugar in the following recipe because I like the intensity and sweetness of pure balsamic glaze as it is. If you feel the need to add some extra sweetness, do me a favor and try the recipe without it first — the natural sweetness will surprise you!)

My Favorite Pizzas to Drizzle it On

Balsamic glaze is a delicious post-bake garnish for just about any pizza. However, I find it tastes best on vegetarian or white pies, or those with delicate cured meats like prosciutto or pancetta.

• Tomato Bruschetta Pizza
• Pizza Margherita
• Ratatouille Pizza
• Prosciutto Pizza with Roasted Red Peppers
• Savory Peaches and Cream Pizza
• Fig and Prosciutto Pizza
• Vegan Eggplant Pizza
• Three-Cheese White Pizza
• White Pizza with Black Garlic and Ricotta

How to Enjoy Homemade Balsamic Glaze/Reduction (other than on pizza)

• On ice cream. I made this number-one on the list for a reason. Seriously. Drop everything, make a batch, and drizzle it over a few scoops of your favorite vanilla ice cream. *mic drop*
• With fresh fruit. Try it on any type of berry, or serve it as a dipping sauce with orange and apple wedges.
• To complement cheeses. Pour a little balsamic glaze into a ramekin and serve it on your next cheese board. It's especially delicious with aged parmesan, gouda, certain cheddars, and just about any goat or blue cheese.
• In vinaigrettes. Instead of regular vinegar, whisk some balsamic reduction with olive oil, salt, and pepper to make a simple salad dressing or marinade.
• Slathered on grilled meat and/or veggies. The deep richness of balsamic glaze might remind you a bit of barbecue sauce . . . so why not use it in a similar way?
• Tossed with roasted veggies (especially root vegetables and Brussels sprouts). Season a mix of chopped/cubed vegetables with olive oil, salt, and pepper, roast them until they're tender, and then drizzle them with some balsamic glaze before serving. Not only does the glaze add flavor, but it also gives the classic side dish some visual flair.
• Drizzled over homemade pasta, caprese salad, bruschetta, etc. Balsamic vinegar is an Italian thing, so it makes sense that the flavor goes especially well with Italian dishes.

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DIY Balsamic Glaze

This 1-ingredient recipe makes a delicious alternative to "fancy" aged balsamic, which is perfect for drizzling over homemade pizza.

Course Condiment

Cuisine American, Italian, Mediterranean

Keyword balsamic glaze, pizza garnish

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 0.25 cup (or up to .5 cup)

Cost $5

Equipment

• 1 Small saucepan
• 1 whisk or wooden spoon

Ingredients

• 1 cup commercial-grade balsamic vinegar (the thinner, more liquidy kind)

Instructions

• Pour the balsamic vinegar into a small saucepan and place it over medium-high heat.
• Bring the vinegar to a boil, then reduce the heat to medium-low and let it simmer (bubble gently) for 15 to 20 minutes or until it coats the back of a spoon and has reduced by at least half. The glaze will thicken up more as it cools.
• Remove the saucepan from the heat and let the glaze cool to room temperature before using. Refrigerate leftovers in an airtight container for up to 2 weeks.

The post Popular Pizza Toppings: How to Make Balsamic Glaze appeared first on Thursday Night Pizza.

The trick to getting perfect layers of crispy kale on top and tender kale just beneath is to massage the torn leaves with a mixture of extra-virgin olive oil, salt, and pepper. This process infuses flavor into the cooking green and breaks down its fibers, making it tender enough to easily bite through on a pizza slice.

The Ingredients

• Dough—Any "regular" homemade or store-bought pizza dough will work just fine for Crispy Kale and Pesto Pizza. However, I highly recommend using my Overnight Dough, New York Style Dough, 1-Hour Dough, or 100% Whole Wheat Dough, since all four of these recipes have exceptional flavor and are sturdy enough to handle the thick layer of kale and other toppings.
• Kale—You will need 4 moderately packed cups of torn kale leaves. I like to buy a big bunch of curly kale and tear the leaves off myself, but if you want to save time, you can buy a couple bags of already torn or chopped kale leaves at the grocery store.
• Extra-virgin olive oil—If you have a fancier "finishing" olive oil, this is a good time to use it. The flavor really does enhance the kale as you massage the oil into the leaves. In fact, you could amp up the flavors even more by using a lemon-, chile-, or garlic-infused olive oil.
• Pesto—Not all pesto sauces are created equal. Make sure to use one that tastes great, since this is the pizza's main flavor-enhancer. Follow these instructions to make your own with all basil, or choose a store-bought jar that looks nice and green and contains ingredients you recognize.
• Dried red chile flakes—Be honest. Are the red pepper flakes in your pantry even red anymore? For best results, use good-quality dried chile flakes, and increase the amount to ¼ teaspoon or even ½ teaspoon if you like it hot.
• Fresh mozzarella—Four ounces (half of an 8-ounce ball) might not seem like a lot, but when you cut it into ¼-inch dice, you'll have plenty for a 12- to 14-inch pizza. Again, the flavor will shine through, since you're only using a few ingredients to top your pizza, so choose the best-tasting one you can get.
• Parmigiano-Reggiano cheese—I especially like the combination of parmesan cheese and kale, so that's what I chose for this pizza recipe. However, if you have a hunk of fontina or pecorino lurking in the fridge, either of those would also be delicious.

How to Make Crispy Kale and Pesto Pizza

Massage the kale. Put the torn kale in a large bowl, add extra-virgin olive oil, salt, and pepper, and scrunch it with your hands until it darkens in color and starts to feel soft, almost like it's been cooked. (This step ensures that the kale gets nice and crispy when you bake it on the pizza.)

Prep the dough. Roll or stretch out a ball of pizza dough, prick it all over with a fork (to prevent big bubbles from forming in the oven), and put it on a floured pizza peel (if using a baking stone/steel) or baking sheet.

Spread the pesto on the dough. Scoop the pesto sauce onto the dough and use your hands, a spoon, or a pastry brush to spread it all the way to the edges in a thin, even layer.

Add the other toppings. Arrange the massaged kale on top of the pesto in an even layer, sprinkle with some dried red chile flakes, then add the diced mozzarella and Parmigiano-Reggiano cheeses.

Bake. Transfer the pizza to the preheated oven and bake as directed below.

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Crispy Kale and Pesto Pizza

Topped with massaged kale leaves, green pesto, fresh mozzarella, and Parmigiano-Reggiano cheese, this hearty vegetarian pizza is a feast for the senses.

Course Main Course

Cuisine American, Italian, Mediterranean

Keyword Fall Pizza, Vegetarian Pizza, winter

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 (12- to 14-inch) pizza

Cost $15

Equipment

• Large bowl
• Large rimmed baking sheet or baking stone/steel
• Pizza peel (optional)
• Rolling pin (optional)
• pastry brush

Ingredients

• 4 large stalks green curly kale
• 1½ tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 1 (14- to 16-ounce) ball pizza dough
• ¼ cup prepared basil pesto (or up to ⅓ cup)
• 1 pinch dried red chile flakes
• 4 ounces fresh mozzarella, diced
• 3 tablespoons finely shredded Parmigiano-Reggiano cheese (or up to ¼ cup)

Instructions

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
• Use your hands to rip the kale leaves off the stems in roughly 2-inch pieces. (You should have about 4 moderately packed cups.) Put the torn kale leaves in a large bowl, pour in the olive oil, and add the salt and a few grinds of black pepper. Massage the kale with your hands for 2 to 3 minutes, until it darkens in color and begins to feel softer, almost like it has been cooked.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Prick the dough all over with a fork. Scoop the pesto onto the dough and spread it out evenly, all the way to the edges. Place the massaged kale on top of the pesto, sprinkle with a pinch of red chile flakes, then add the diced mozzarella and finely shredded Parmigiano-Reggiano cheese.
• Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom, the kale is crispy but not burned, and the cheese has browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
• Take the pizza out of the oven and let it sit for a minute or two, then slice and serve.

The post Crispy Kale and Pesto Pizza appeared first on Thursday Night Pizza.