Love buffalo chicken pizza but hate blue cheese? Then the ranch dressing-infused Hot Wing, Syracuse Style pizza is for you!
Some think dough acrobatics is all for show. But Garrett explains that tossing the dough helps to keeps air in the crust. His dough always comes out round and even...plus the kids love the show.
Sauced to Taste
There is no exact recipe for the hot sauce-ranch dressing sauce; it requires intuition. Begin with your favorite hot sauce—Garrett, and pretty much everybody, swears by Frank’s Red Hot—and add a pinch of red pepper flakes, black pepper and a drizzle of honey.
Ring O' Sauce
Circle the crust with rings of sauce. Don't use too much or your pizza will come out greasy!
When the mood strikes (or when he’s making the popular Grandma pizza) Garrett brushed the crust with olive oil and sprinkles it with Pecorino.
Chicken 'n' Cheese
Toss bite-size chunks of grilled chicken with the hot sauce-ranch blend and let them marinate for at least 30 minutes. Add the chicken on top of the sauce. Too much chicken will weigh down the pizza—at Tomato Pie Pizza Joint they aim for 1-2 chunks per bite. Then cover the pie with a generous handful of shredded mozzarella.
Crank it Up
Into the oven it goes! Tomato Pie's deck oven is set to 650º F, but with all the opening and closing, it maintains a consistent temperature closer to 575. It takes a pizza between 8-12 minutes to bake to a crispy brown.
At home, your pie may take up to 15 minutes. When the cheese is fully melted, remove the pizza and dust with finely chopped Italian parsley.
Add a good drizzle oil and minced garlic to a saucepan and let it sizzle (but not burn). Toss together chunks of onions, bell pepper, mushrooms, and zucchini, and sauté until cooked through. Allow to cool and drain off any leftover moisture.
Scatter the cooled veggies evenly over the bed of spinach. Bake at your oven's highest temperature for 8-15 minutes until the crust is brown and cooked through.
The Blue Cheese Incident
Once out of the oven, dollop the pizza with ranch dressing and crumbled gorgonzola. Or not!