Jason Harley, chef and owner of Pici Enoteca in Beverly Hills
- Lightly add paprika oil (see paprika oil recipe below) so that it covers the entire pizza dough (which has been thinly rolled out)
- Season dough with black pepper
- Add tomato-basil sauce (personal recipe or store bought)
- Sprinkle with low-fat mozzarella and Israeli feta to cover
- Sprinkle with a handful of black olives
- Cook at 450 degrees for 8-10 minutes until golden and crispy
NOTE: Chef Harley puts the pan in the oven and lets it get very hot. When the pizza is prepped, he lightly oils the pan, and the raw pizza should sizzle when it hits the pan.
- 3 T paprika spice ground
- 1 c Extra Virgin Olive Oil
- Mix well and let stand in a cool, dark place for 1 week before using for maximum flavor.
Thin-Crust Pizza Dough
- 2 c sifted all-purpose flour
- 1 pkg. dry yeast
- 1 ½ c water
- Olive or vegetable oil
- 2 ½ tsp. salt
- In large bowl, combine 2 cups of the flour and the yeast. Blend water, 3 tablespoons of oil, and salt; heat to lukewarm. Add to flour mixture. Beat at medium speed for 3 minutes. Turn onto floured surface and knead until smooth. Place in greased bowl; turn once to grease entire surface.
- Cover; let rise until doubled, about 1 hour. Punch down. Let rest 10 minutes. Shape into 2 balls. Roll each to fit 15-inch pizza pan. Place dough in pans and form edges. Prick crust.
- Bake at 450 degrees for 15 to 20 minutes. Spread with pizza sauce and desired toppings. Return to oven for 10 minutes or until toppings bubbles and edges of crust brown.
NOTE: Chef Harley likes to roll out the dough and then round out the sides. He suggests you can freeze uncooked dough if desired.
Full story: How to make tasty, healthy thin-crust pizza