Are you feeling “Peppi”? Pizza for Dinner & Dessert


Our all-time favorite pizza comes from Engfer Pizza Works in Santa Cruz. It’s wood-fired and tastes amazing, especially with a pitcher of Santa Cruz Mountain Brewing IPA. My family eats at Engfer’s every Friday night (and has for 20-something years), and it’s also the place where we had our rehearsal dinner and more recently, a baby shower! Enough reminiscing. Let’s get to dinner. One of our favorite Engfer’s pizzas is called “Peppi-Tom” (pepperoni, tomatoes, feta, pesto, and garlic). This is our own version of Peppi-Tom. Of course our tiny Japanese oven doesn’t even come close to a wood-fired taste, but it’ll have to do until we come back to California. We used the recipe for Giada’s Pizza dough in my March issue of Bon Appetit. Gotta love Giada!

For the Dough (makes 2 medium pizza crusts)

3/4 cup warm water
1 envelope active dry yeast
2 cups (plus more) all purpose flour
1 tsp. sugar
3/4 tsp. salt
3 TBS. olive oil

The Toppings:

1/4 cup pizza sauce
1 cup shredded mozzarella cheese
pesto
cherry tomatoes, halved
feta cheese, crumbled
pepperoni or salami

  • Preheat oven to 475 F (that’s as hot as ours gets)
  • Pour 3/4 cup warm water into a small bowl. Stir in yeast and let stand about 5 minutes.
  • Brush a large bowl with olive oil.
  • In another bowl (or food processor, which I didn’t have) mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 TBS olive oil and mix until it forms a sticky dough.
  • Transfer dough to lightly floured surface, and knead until it’s smooth and doesn’t stick to your hands (add more flour by the tablespoon, if necessary).
  • Transfer dough to prepared bowl. Cover with plastic wrap and let rise in a warm draft-free area until doubled.
  • Punch the dough down. Roll out on a lightly floured surface to about a 13 1/2 x 8 1/2 inch rectangle. Transfer to a baking sheet.
  • Spread sauce over the pizza, leaving 1/2 inch border. Sprinkle with mozzarella cheese, then pepperoni, tomatoes, pesto and feta. Bake for about 15 minutes or until cheese is bubbly and the crust is as brown as you like it. A Japanese oven doesn’t really brown things, but an American will!  🙂


    But it didn’t end there. We still had another pizza crust to use, so we made a dessert pizza!

    Cinnamon & Sugar Dessert Pizza with Icing

    • After rolling out the dough and transferring it to a baking sheet, brush the top with melted butter.
    • Combine about 1/4 cup sugar with 2 tsp. (or more) of ground cinnamon. Sprinkle pizza generously with sugar and cinnamon. Bake for about 15 minutes.
    • While the pizza is baking, mix together 1/4 cup powdered sugar, 1 TBS melted butter, 1/8 tsp. vanilla, and 1-2 TBS milk. Adjust the amount of sugar and milk until you get the consistency you want. Cut the pizza and drizzle with the icing.

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