Sheet-Pan Pizza with 'Nduja, Ricotta, and Cherry Peppers | America's Test Kitchen

Name: Sheet-Pan Pizza with 'Nduja, Ricotta, and Cherry Peppers | America's Test Kitchen
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 2 teaspoons instant or rapid-rise yeast; 2 teaspoons sugar; 1⅓ cups water; 1 teaspoon table salt; ¼ cup extra-virgin olive oil; ¾ cup room-temperature 'nduja , divided; ½ cup whole-milk ricotta cheese; 1¼ cups canned crushed tomatoes; 2 garlic cloves , minced; 1½ teaspoons dried oregano; 1 teaspoon sugar; ½ teaspoon red pepper flakes , plus extra for sprinkling; ½ teaspoon table salt; 1 ounce (28 grams) Pecorino Romano cheese , grated (½ cup), plus extra for sprinkling; 12 ounces (340 grams) whole-milk block mozzarella cheese , shredded (3 cups); ⅓ cup shredded fresh basil; ⅓ cup thinly sliced jarred hot cherry peppers

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You’re just a few hours away from a crowd-pleasing pie with lacy edges and a crispy, airy, focaccia-like crust.

Keywords

Pork
Cheese
Main Courses

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Ingredients

3 cups (15 ounces/425 grams) all-purpose flour
2 teaspoons instant or rapid-rise yeast
2 teaspoons sugar
1⅓ cups water
1 teaspoon table salt
¼ cup extra-virgin olive oil
¾ cup room-temperature 'nduja , divided
½ cup whole-milk ricotta cheese
1¼ cups canned crushed tomatoes
2 garlic cloves , minced
1½ teaspoons dried oregano
1 teaspoon sugar
½ teaspoon red pepper flakes , plus extra for sprinkling
½ teaspoon table salt
1 ounce (28 grams) Pecorino Romano cheese , grated (½ cup), plus extra for sprinkling
12 ounces (340 grams) whole-milk block mozzarella cheese , shredded (3 cups)
⅓ cup shredded fresh basil
⅓ cup thinly sliced jarred hot cherry peppers