Pull-Apart Pizza

Chef Amy Smith

Miller’s Ale House

Orlando

This plant-based pizza is made with dairy-free mozzarella shreds and veggie pepperoni. Instead of forming the dough into the traditional circle, Chef Amy Smith of Miller’s Ale house divides it into disks that are shaped to pull apart and dip into marinara sauce. It’s a fun, shareable take on pizza that can go from lunch to tailgate snack to a catered event.

Steps

1. Preheat oven to 400 F. Set aside a large baking sheet.
2. Divide dough into three balls. Coat one ball generously with flour and place on well-floured surface. With fingertips, gently flatten ball into 6-inch disk.
3. With hands, gently stretch disk into 8-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to floured parchment paper and stretch into 10-inch round; set aside to rest and repeat with remaining two dough balls.
4. Working with first dough disk, invert a 10-inch round cake pan on top and press down lightly to make a circular outline. Remove pan and spread ½ cup marinara sauce evenly within the circle. Add half the mozzarella shreds and peppersoni slices. Place another pizza dough disk on top and repeat all steps. Cover with third disk.
5. Place the round cake pan on top and with sharp knife, cut away excess dough from edges. Place a small 3-inch bowl upside down in the middle. Working from the bowl outward, cut dough circles into 12 equal parts while leaving center intact.
6. Grasp each “petal” and gently twist 360 degrees twice in opposite directions with fingertips. Repeat twisting for remaining sections.
7. Carefully lift parchment paper onto baking sheet. Combine olive oil, garlic and parsley; brush mixture over top of dough to evenly coat.
8. Bake for 20 to 25 minutes at 400 F. or until golden brown. Warm remaining 1 cup marinara sauce and serve on the side for dipping.

Photo courtesy of Bel Brands Nurishh Mozzarella