Ann Kim's Amalfi Coast Pizza
Here's How to Make Ann Kim's Amalfi Coast Pizza from the Netflix Show "Chef's Table: Pizza". This one is all about the Italian flavors. It is spicy, but approachable.
Servings: 1 12"-14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
- 1 Mandoline Slicer optional
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Pizza Sauce
- 5-6 oz Jar Goods Classic Spicy tomato sauce https://jargoods.com/collections/tomato-sauce/products/classic-spicy-tomato-sauce
Pizza Toppings
- ½ cup Parmigiano-Reggiano Fine grated
- 6 cloves Garlic Chopped
- 3 oz Sliced Calabrian Chili Peppers
- 10 Sicilian Olives Halved lengthwise
- 1 small handful Fresh Basil Fine chopped
- ¼ Red Onion Sliced thin on a mandolin, then slices cut in half to form little half moons.
- Colatura di Alici (Italian fish sauce) For drizzling after the bake.
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza (Pre-bake)
- Spread the pizza sauce with a ladle
- Sprinkle the Parmigiano Reggiano over the dough
- Drop chopped garlic
- Spread out the Calabrian chilis, leaving spaces in between for olives.
- Place the Sicilian olives cut side down.
- Spread the red onions in a random order.
- Sprinkle fine chopped basil
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
Topping the Pizza (Post-bake)
- Slice the pizza first
- Drizzle Italian Fish Sauce
- Serve
Notes
I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
I went for 7 minutes on the stone on the bottom, and then switched to high broil, and moved the pizza to the steel on the top rack for 1-2 minutes - turn it 90 degrees half way through. (Keep an eye on it though. It may need more or less time on broil.)
If you only have a stone, just keep it on the bottom rack the whole time. If you only have a steel, keep it on the top rack, and just switch to broil at the end.
The prep time does not include making and fermenting the dough, which is linked in a separate recipe.