When I heard New England beach pizza called "America's worst pizza," I knew I had to give it a try. With a thin crust, a very sweet sauce, no toppings but a scant sprinkle of mozzarella and full slices of provolone—well, it does deserve a certain reputation. I admit that it is good in a guilty-pleasure sort of way, and a really fun experiment.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.25 cups tomato paste
- 2 cups marinara sauce
- 0.25 cups water
- 0.25 cups white sugar
- 0.25 teaspoons dried oregano
- 0.25 teaspoons chili flakes
Instructions
-
1
Preheat the oven to 475 degrees F (245 degrees C).
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2
Heat olive oil in a saucepan over medium heat; sauté garlic until fragrant, about 30 seconds. Stir in tomato paste, and cook, stirring, for another 30 seconds. Add marinara, water, sugar, oregano, and chili flakes. Bring to a simmer, and cook, stirring occasionally, for 10 to 15 minutes. Taste for seasoning and adjust if need be. Turn off heat and reserve.
-
3
Roll and stretch dough into a rectangle about 15x10 inches. Rub a 13x18-inch half sheet pan with olive oil and transfer dough on. Push, pull, and stretch dough to cover pan. If dough pulls back from the edge, let it rest for a few minutes, and then continue shaping.
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4
Top dough with a light layer of sauce (the recipe will make extra sauce). Top with mozzarella cheese.
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5
Bake in the preheated oven until the crust is cooked through, and the bottom is golden brown, 15 to 20 minutes.
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6
As soon as pizza comes out of the oven, top with slices of provolone. Pizza can be served immediately, or placed back in the oven for a few minutes to melt provolone even more.
Nutrition Facts
Per serving
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