Note: I was sent a non-stick pro pizza pan, complete grate & slice set, and a 4″ pizza wheel from OXO to make this post. All opinions are my own.
My husband grew up on Long Island, so it’s probably no surprise that one of his favorite foods is pizza. I’ve made a few different types of pizza on my blog, including this yummy pan pizza. This time, with the help of OXO, I decided to make a thin crust pizza.
OXO has a bunch of tools to make pizza making super simple. Their Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability. The Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. The set helps prep all your toppings for your pizza including slicing veggies and grating both hard and soft cheeses. I actually used the julienne slicing surface for this salad I made last week. The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.
Pizza is a great weeknight meal, and can be made in under 30 minutes!
We decided to keep it relatively simple, but you can add whatever you’d like on top. This pizza is topped with a homemade pizza sauce, mozzarella and fontina cheese, and prosciutto slices. After cooking, I garnished it with some freshly grated parmigiano reggiano, and thinly sliced fresh basil.
Ingredients:
- store-bought pizza dough
- 1 cup tomato puree
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 3 oz shredded mozzarella cheese
- 1 oz shredded fontina cheese
- 1 oz prosciutto
- 1 tablespoon freshly grated parmigiano reggiano
- 1 tablespoon fresh basil, thinly sliced
To make, follow the instructions on your store bought pizza dough to prepare it (mine had to sit on the counter at room temperature for 1 hour, for example.) When ready to cook, preheat your oven to 500 degrees F.
Add the tomato puree to a small pot over medium high heat. Add the garlic powder, onion powder, dried basil, dried oregano, and bay leaf, stirring to combine.
Simmer over medium-high heat for 10 minutes. Set aside. Grate your mozzarella and fontina cheese (If using the OXO grate and slice set, use the orange grater. I grated them both into the lid.)
When your oven is preheated, roll out the pizza dough into a thin circle on the pizza pan. (The OXO pan is 15″ in diameter, so my pizza is about 12″ in diameter.)
Top with the tomato sauce, leaving a 1 inch crust around the edge.
Top with the mozzarella-fontina mixture.
Tear the prosciutto into thin slices and add to the pizza.
Bake at 500 degrees F for 12-15 minutes or until the crust is lightly browned and crispy. Remove from the oven and let stand for 2 minutes.
While waiting for the pizza to cook, grate your parmigiano reggiano using the yellow grater.
Sprinkle the pizza with the parmigiano reggiano and basil slices.
Use the pizza cutter to slice the pizza into 8 slices and serve.
The sauce has some nice flavor from the spices, which is further highlighted by the fresh basil. The prosciutto gets crispy in the oven and adds nice saltiness to the pizza. I love using three different cheeses to bring different flavors to the pizza.
The pizza pan crisps the crust up nicely. I found it to be a lot easier to use than a pizza stone; no need to preheat and it can be washed almost immediately after use (instead of waiting hours for it to cool down.) The grate set is awesome. I love how compact it is for storage purposes. It would also be great for slicing mushrooms, onions, and other yummy pizza toppings. And this pizza wheel is the best I’ve ever used. I didn’t have to fight to get this pizza sliced at all! Not to mention, it’s safe to use on the non-stick pan!
Ingredients
- 1 store-bought pizza dough
- 1 cup tomato puree
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 3 oz shredded mozzarella cheese
- 1 oz shredded fontina cheese
- 1 oz prosciutto
- 1 tablespoon freshly grated parmigiano reggiano
- 1 tablespoon fresh basil, thinly sliced
Instructions
- To make, follow the instructions on your store bought pizza dough to prepare it (mine had to sit on the counter at room temperature for 1 hour, for example.) When ready to cook, preheat your oven to 500 degrees F.
- Add the tomato puree to a small pot over medium high heat. Add the garlic powder, onion powder, dried basil, dried oregano, and bay leaf, stirring to combine.
- Simmer over medium-high heat for 10 minutes. Set aside. Grate your mozzarella and fontina cheese (If using the OXO grate and slice set, use the orange grater. I grated them both into the lid.)
- When your oven is preheated, roll out the pizza dough into a thin circle on the pizza pan. (The OXO pan is 15″ in diameter, so my pizza is about 12″ in diameter.)
- Top with the tomato sauce, leaving a 1 inch crust around the edge.
- Top with the mozzarella-fontina mixture.
- Tear the prosciutto into thin slices and add to the pizza.
- Bake at 500 degrees F for 12-15 minutes or until the crust is lightly browned and crispy. Remove from the oven and let stand for 2 minutes.
- While waiting for the pizza to cook, grate your parmigiano reggiano using the yellow grater.
- Sprinkle the pizza with the parmigiano reggiano and basil slices.
- Use a pizza cutter to slice the pizza into 8 slices and serve.
What do you think?