This post was entirely inspired by a sauce that my two best friends kept talking about and being a food blogger, I obviously had all the questions. I found out it was a company in Syracuse, New York (which is where they both went to school) that makes this incredibly tasty, and slightly spicy sauce.Pasta’s Daily Spicy Hot Tomato Oil or it’s nickname, “Hot Tom“, is a sauce made with tomatoes, olive oil, honey, garlic, spiced oil, salt and chili peppers and…like my friends, I too am now obsessed with this sauce. First, it looks nothing like the traditional pasta sauce you find in grocery stores. As its name gives away, Spicy Hot Tomato Oil has much more oil in it (a spiced, pure olive oil) than normal, which is just part of why this sauce is so amazing.
You can literally just take some great bread and dunk away in this sauce as-is. But, use it in my pizza recipe and you will love me for it!
I tried to really incorporate my Italian roots into this recipe, with the quality pepperoni, freshly sliced provolone cheese and pepperoncini peppers (which are similar to banana peppers).
The "Spicy Italian" Pizza
- 1 bag fresh pizza dough or frozen dough, thawed if you cannot find fresh
- 1 jar Spicy Hot Tomato Oil order here!
- 1/4 pounds sliced provolone cheese
- 1 stick quality pepperoni
- 1 small red onion sliced thin
- About 4-6 pepperoncini peppers sliced thin (Tip: you can save some and top with fresh peppers when the pizza is done!)
- 1 tablespoon olive oil
- All purpose flour
Preheat oven to 500 degrees (or the highest your oven will go!)
Take a baking sheet (cookie sheet pan) and drizzle it with about a teaspoon of olive oil. Taking a paper towel, spread the oil so it coats the pan.
On a clean, large surface sprinkle some flour and then place the pizza dough on top. Sprinkle some more flour over the top of the dough and flatten the dough out with your hands. Move the dough to the pan and using the tips of your fingers begin to flatten the dough out even more and spread it out so that it reaches the edges of the baking sheet.
Using a spoon, mix up the Spicy Hot Tomato Oil so that the oil and tomato sauce are well combined. Then start spooning some of the sauce onto the dough, coating the top (minus the edges) with a relatively thin layer. Add the provolone cheese (I like to layer them so about 1/2 of each is on top of the other creating a double layer of cheesy goodness), top with sliced pepperoni, red onions, and pepperoncini peppers.
Bake in the oven for approximately 10-15 minutes, depending on how hot your oven gets. Once the crust starts to brown a little start checking to make sure the bottom doesn't start to burn. Once the dough is cooked through, remove, sliced and enjoy!