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Homemade Spicy Pepperoni Pizza with Caramelized Onions photo

Spicy Pepperoni Pizza with Caramelized Onions

This Spicy Pepperoni Pizza with Caramelized Onions is a flavor explosion! Enjoy the perfect balance of heat and sweetness in every slice.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 package yeast
  • 1 cup lukewarm water
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 3/4 cups white flour
  • 1 3/4 cups semolina flour
  • 1 tablespoon olive oil
For the Sauce:
  • 1 small yellow onion chopped
  • 2-3 cloves garlic minced
  • Crushed red pepper to taste
  • 1 teaspoon fennel
  • 1 small can tomato sauce
  • 1 can diced tomatoes drained
  • 2 tablespoons tomato paste
  • 1 pinch sugar
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 3 tablespoons fresh basil chopped
For the Toppings:
  • TABASCO Original Red sauce
  • Pepperoni
  • Caramelized onions
  • Mozzarella cheese
  • Cornmeal for dusting the pizza peel

Equipment

  • Stand mixer with a dough hook
  • Medium pan for sauce
  • Heavy skillet for caramelizing onions
  • Pizza peel for transferring the pizza
  • Baking stone or baking sheet

Method
 

Cooking Spicy Pepperoni Pizza with Caramelized Onions: The Process
  1. Start by mixing the yeast in 1 cup of lukewarm water with a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy.
  2. In a stand mixer, combine the white flour, semolina flour, and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Mix until well incorporated.
  3. Attach the dough hook to your mixer and knead the dough for about 10 minutes.
  4. Remove the dough from the mixer bowl and place it in a greased bowl. Cover with a towel and let it rise in a warm place for about an hour.
  5. While the dough is rising, heat olive oil in a medium pan. Add chopped onion and minced garlic, sautéing until tender. Add crushed red pepper and fennel, sauté for an additional minute.
  6. Stir in the tomato sauce, drained diced tomatoes, and tomato paste. Season with sugar, salt, pepper, oregano, and fresh basil. Let simmer for about 30 minutes.
  7. Slice red onions into 1/4-inch wide rings. In a heavy skillet, melt butter over medium heat. Add sliced onions and a small amount of sugar. Cook slowly until caramelized, about 30-40 minutes.
  8. Preheat your oven to its highest setting, typically around 475°F (245°C). If you have a baking stone, place it in the oven.
  9. Once the dough has risen, punch it down and divide into two portions. Roll out one portion of the dough into about a 12-inch diameter.
  10. Transfer the rolled-out dough onto the pizza peel. Spread a generous amount of sauce over the base, sprinkle mozzarella cheese, add pepperoni, and top with caramelized onions.
  11. Carefully slide the pizza onto the preheated baking stone or baking sheet. Bake for about 10-15 minutes, or until the crust is golden and cheese is bubbly.
  12. Remove the pizza from the oven, let cool for a minute before slicing. Serve hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • For a crispy crust, pre-bake the dough for a few minutes before adding toppings.
  • Consider making the dough and sauce in advance and freezing them.