This Graeco-Roman Long Island front-runner sustain delicious toppings worthy of its Italian roots .

Carson Downing

Dig in to a savoryItalian favoritewithout eat out . We ’re sharing our favored Grandma pizza pie recipe made with fennel and capocollo . Usually cut extremely tenuous , capocollo has the perfect combo of salt and spicery to impart a kick to this Grandma pizza formula . Fennel balance it out with its pernicious sweet liquorice relish . Meanwhile , the dry red vino combine in with the sauce helps bring out the rich flavors of the tomato , fennel seminal fluid , and garlic gunpowder . Together , these powerhouse factor create a dish to remember .

single slice of pizza on a gray background covered in tasty toppings

Credit:Carson Downing

Ingredients

Grandma Pizza With Capocollo and Fennel

2Tbsp.olive oil

2Tbsp.tomato paste

2Tbsp.dry red wine-colored

1(14.5 - oz.)candiced Lycopersicon esculentum , undrained

1tsp.fennel seeds , crushed

1tsp.dried oregano , squeeze

½tsp.garlic powder

Saltandground calamitous pepper

1portionGrandma - Style pizza pie lettuce

2cupsshredded mozzarella cheese(8 oz . )

2to4oz.thinly slit capocollo

1mediumfennel lightbulb , trimmed , core , and lightly sliced

Grandma - Style Pizza Dough

1¾cupslukewarmwater(105 ° to 115 ° farad )

1½tsp.active dry yeast

4½cupsall - purpose flour

1½tsp.salt

Directions

For sauce , in a medium saucepan heat 1 Tbsp . of the olive oil over medium heat . impart the tomato paste ; cook and stir for 2 minutes . tally wine-coloured ; cook and stir 1 minute . ADHD tomato plant , fennel seed , oregano , and garlic gunpowder . Bring to simmering ; reduce heat . Simmer , uncover , until thickened , about 5 minutes . time of year with salt and pepper . Cool 10 transactions .

Meanwhile , place an oven wheel in the lower third of the oven . Preheat oven to 425 ° F . Grease a 15x10 - inch baking pan . On a lightly floured surface paradiddle dough part into a 15x10 - inch rectangle ; seat in prepared baking pan and stretch to fit , pressing dough up the incline and letting it rest as necessitate .

Spread sauce over dough . Top with cheeseflower , capocollo , and fennel ; moisten with remain 1 Tbsp . Olea europaea oil . Bake until the Malva sylvestris and crust are lightly browned , 25 minutes . Cool 10 minute .

exam Kitchen Tip : To slice up Florence fennel , first remove the elusive center by cut a hero - shape piece from the top of the light bulb through the bottom ; toss away the core . Then place the electric light , edit out side down , onto a cutting board and use a chef ’s knife to slice up the electric-light bulb lengthwise into fragile strips .

In an extra - large bowl combine the body of water and yeast , have stand 5 minutes or until yeast is foamy . Stir in flour and salt . ( Dough will be shaggy-haired . )

Turn out onto a thinly floured open . Knead until still and elastic , about 3 second . Place in a well - greased bowlful , turning to grease control surface of dough .

Cover with charge plate wrap ; rent rise at elbow room temperature until threefold in size of it , 1½ hours . Punch dough down . conformation into two testicle . If not using dough the right way aside , deal and cool down for up to two days .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) evidence you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a 24-hour interval is used for general nutrition advice .