Detroit-Style Pizza by the Slice

Name: Detroit-Style Pizza by the Slice
Total time: 15 min
Ingredients: Olive oil for greasing; 1 5-inch square of Mark’s No-Knead Flatbread; 6 to 8 tablespoons tomato sauce (like this one); 1 packed cup grated mozzarella cheese (3 to 4 ounces); Chopped fresh herbs for garnish (like oregano or basil); Red pepper flakes to taste

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Makes 2 thick squares 1x

Time 15 minutes

Scale

Ingredients

Olive oil for greasing
1 5-inch square of Mark’s No-Knead Flatbread
6 to 8 tablespoons tomato sauce (like this one)
1 packed cup grated mozzarella cheese (3 to 4 ounces)
Chopped fresh herbs for garnish (like oregano or basil)
Red pepper flakes to taste

Instructions

Heat the oven to 450°F and grease a large skillet with a thin film of olive oil. After cutting the square of flatbread, split it carefully with a serrated knife like a bagel. Put the slices in the prepared pan cut side up. (This provides a crunchy crust for the bottom of both slices.)
Spread each slice with 3 tablespoons sauce, then decide if you want a little more. (If you’re using additional toppings, put them on now.) Top with the mozzarella, scattering a little over the sides and onto the pan to create a crisp cheese skirt.
Bake until the slices are as melty and crusted as you like, 8 to 12 minutes.Using a stiff spatula, immediately transfer the pizza to a plate. Garnish with the herbs and red pepper flakes and let cool for a couple minutes before digging in.

– Recipe developed by The Bittman Project for Bob’s Red Mill