Home Made Pizza Topped With Baked Penne Pasta ( New York style Pizza and Pizza Sauce )

For the Baking partners , May month’s challenge was Newyork style Pizza crust and pizza sauce. Baking Partners is a group of enthusiastic bakers , started by Swathi of Zesty South Indian Kitchen. I have tried this pizza recipe Suggested by Priya of Ennveetu Kitchen and it turns out great. But for the first time when I place pizza along with topping in the oven for baking , somehow it gets burnt . Next time I first prepared the base alone and then bake it again with topping. I have cutted the recipe in half and used baked penne pasta for topping. It was a complete meal and enjoyed by all with a glass of chilled coke. My husband said he had never tested a Pizza that is so soft inside and crusty outside. So let’s start the recipe. Yum

Pizza with Pasta Topping

Pizza with Pasta topping

Recipe Source : http://www.pizzamaking.com/newyorkstyle.php

Ingredients:

For Dough Recipe

1 1/2 cup high-gluten flour , plus more for dusting

3 ounces warm water or as required

1/2 tablespoon classico olive oil

1 teaspoon instant yeast

1/4 teaspoon salt

For Pizza Sauce

28 oz (1 can) whole peeled tomatoes (Redpack brand preferred) or fresh tomatoes

1 clove garlic, minced

1 teaspoon dried oregano flakes

For topping

1 cup penne pasta

1 cup tomato purée

1 teaspoon ginger garlic paste

1/4 teaspoon Rosemary

1 tablespoon processed cheese

1 teaspoon oregano powder

1/2 teaspoon rosemary

1 teaspoon salt

Method:

For Dough:

In a stand mixer fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough or mix all ingredients in a bowl.

Pizza dough

Add olive oil and mix for a few seconds longer until it’s incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Or knead a smooth dough with hands.

Pizza dough

Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 -48 hours.

Pizza Dough

For sauce:

Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).

Pizza Sauce

For Topping:

Boil or microwave penne asta with a pinch of salt and water. Drain excess water and place under running water to avoid extra starch.

Boiled Penne

In a baking try or tin add boiled pasta , tomato purée , ginger garlic pâste and rosemary leaves. Bake at 200 degree for 30 minutes.

Penne Pasta

Baked Penne

Making Pizza:

When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature.

Preheat oven (with pizza stone) to 550°F one hour prior to making pizza.

Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use fingers or the palm of hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle.

Floured Pizza Dough

Place the dough on a pizza peel which was been dusted with flour or semolina flour.

Pizza

Bake at 200 degree for 25 minutes from both sides .

Pizza Base

Remove from oven , Add sauce, topping pasta and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Spread rosemary , oregano and salt .