Pizza King Thin-Crust Pizza

Notebook notes: hand-shredded cheese, finely sliced vegetables, cubed pepperoni, slow-cooked sausage, and no salami.

Ingredients

Crust

• 2½ cups all-purpose flour
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon baking powder
• 1 teaspoon salt

Sauce

• 1 can (6 ounces) tomato paste
• 6 ounces water

Toppings

• 8 ounces ground pork sausage
• 1 teaspoon dried rosemary
• ¼ teaspoon fennel seed
• ½ teaspoon dried dill, plus another ½ teaspoon for the cheese
• ½ cup chopped pepperoni
• ½ cup finely chopped onion
• ½ cup finely chopped mushrooms
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped red bell pepper
• 1 cup shredded mozzarella
• 1 cup shredded provolone

Instructions

1. Preheat the oven and a pizza stone to 450°F.
2. Combine the flour, baking powder, and salt. Slowly stir in the water and olive oil to form a dough, then rest it for 10 minutes.
3. Roll the dough on a floured surface to a thin 16-inch round. Transfer it to the hot pizza stone and par-bake for 5 minutes.
4. Stir together the tomato paste and water, then spread the sauce to the edges of the crust.
5. Brown the sausage over medium heat, breaking it into very small pieces.
6. Crush the rosemary, fennel seed, and ½ teaspoon dill; stir them into the sausage and cook for 1 minute more.
7. Spread the cheeses over the sauce and sprinkle with the remaining dill. Add the sausage, pepperoni, onion, mushrooms, and peppers.
8. Reduce the oven to 425°F and bake for 15–18 minutes. Cut into squares.

A store-bought fresh pizza dough can be substituted. Roll it thinly, prick it with a fork, and follow its package temperature instructions.