I had fun making this one.
I’ve started to think of food in terms of colors – it gives you visual permission to play with ingredients you may not have mingled together otherwise.
None of the toppings here are too far off in terms of what you expect to go on a pizza – tomato-based sauce, tomatoes, peppers and cheese. But each of the keystone ingredients is tweaked a bit into something unexpected.
It all started and ended with a run of the produce section to seek out any orange veggies, and I walked out of there with sweet peppers and sunrise grape tomatoes. Easy enough, and suitable for a pizza. Orange cheese? Cheddar, obviously. And smoked gouda, that’s orange right? Perfect.
And let’s not forget the festive orange color – Halloween is right around the corner. Cut into squares, I imagine this would be a fun party appetizer. Add some crushed black peppercorns, and you’re serving orange and black pizza.
From the picture, you’ll notice this pizza also received the buffalo sauce treatment, Hankerings-style. Depending on how much you like spicy condiments on your pizza, I’d recommend this route.
Moving through the rainbow, what do we think about a green pizza? Pesto base, asparagus, herb-y goat cheese? My mouth’s already watering…
I N G R E D I E N T S
Makes 1 large pizza.
- Pizza dough, recipe below.
- 1 1 / 2 cup sunrise orange grape tomatoes, halved
- 1 cup orange sweet peppers, sliced crosswise
- 1 cup orange sharp cheddar cheese, shredded
- 1 cup smoked gouda, shredded
- 1 / 2 cup vodka tomato sauce*
- Buffalo hot sauce for topping, if desired
*Rao’s tomato sauces are wonderful. I’d recommend them in any recipe where you want to use a store-bought brand. They’re sold in most grocery stores.
F o r t h e P i z z a D o u g h ( A d a p t e d c / o t h e B a r e f o o t C o n t e s s a )
- 2 / 3 cups warm water
- 1 package yeast
- 1 / 2 tablespoon honey
- 1 1 / 2 tablespoons olive oil
- 2 cups flour, plus extra for kneading
- 1 teaspoons salt
D I R E C T I O N S
- Preheat oven to 500*.
- Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 1 / 2 cups flour, then the salt, and mix.
- While mixing, add 1/ 2 more cup of flour.
- Knead the dough on low speed for 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- Remove the dough and put on a floured board or stone countertop, and knead by hand a dozen times.
- Place the dough in an oiled bowl and turn it several times to cover it lightly with oil.
- Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Roll and stretch the ball into a rough 16-inch circle using a rolling pin, and place it on a pizza baking sheet.
- Brush the vodka sauce across the pie. Topping with the shredded cheeses, then the peppers and the cherry tomatoes.
- Put the pizza in the oven, baking for about 15 minutes, until the crust is browned and the cheese is bubbling hot.
- Let rest for 5 minutes or so, topping with buffalo hot sauce, if desired, then slice and serve immediately.