Pizza aficionados and hosts of Cooking Channel’s “Pizza Cuz,” Francis Garcia and Sal Basille show you their secret recipe that was inspired by the original sold at America’s first pizzeria, Papa’s Tomato Pies in Trenton, New Jersey.
The New York City-born cousins own the growing Artichoke pizza empire, and this trendy, tangy pie is on the menu at one of their NYC joints, Lions & Tigers & Squares Detroit Pizza.
So how did mustard pizza even become a thing in the first place? “A guy came in there, he was drunk,” says Francis. “He was asking for a mushroom pizza, but slurring... They misheard him and said, ‘ok, mustard pie? Give it to him!’ They put the mustard on the pie with the tomato sauce and it was a hit.”
- 1 cup water
- 1 tablespoon dry yeast
- 2 1/2 teaspoons salt
- 1/4 cup olive oil, plus more for bowl
- 3 1/2 cups flour, preferably high-gluten
- One 20-ounce can Italian peeled plum tomatoes, preferably San Marzano
- 3 pinches salt
- 4 tablespoons olive oil
- Pizza Dough, proofed and prepped
- 1/2 to 3/4 cup spicy brown mustard
- Pizza Sauce
- 10 ounces whole-milk mozzarella, cut into 1-inch cubes
- 1/4 cup grated Pecorino Romano cheese
Position oven rack at the bottom of the oven and set a pizza stone or quarry tiles on top. Preheat oven at the highest temperature (550˚F to 600˚F) for at least 1 hour.
For the dough, in a large bowl, combine the water, yeast, salt and oil. Mix in the flour by hand until it forms a ball and looks smooth. Remove from bowl, add a little oil to the bowl, then place the dough ball back into the bowl (the oil will keep it from sticking). Cover the bowl with a dish towel or something that will allow the dough to breath and let it sit until doubled in size, about 1 hour.
Meanwhile, for the pizza sauce, pour tomatoes in a bowl and smash with your hand until the consistency of a chunky sauce. Add salt and olive oil.
For the pizza, prepare a pizza peel or any piece of cardboard that’s a 16-inch square. Flour your peel, then begin stretching your dough. Start by pressing dough from the outside and working your way into the middle, trying not to press out all of the air. Once it’s flattened, pick it up and gently toss it back and forth. Try not to let the center get thin; it’s important the dough is even. Stretch into a 16-inch circle, then put it on the floured peel.
Spread mustard evenly on top of the dough, then spread the pizza sauce. Scatter mozzarella cheese evenly on top, then sprinkle generously with the Pecorino. Carefully slide the pizza on top of your pizza stone or tiles and let cook until cheese has melted and started to brown, 12 to 15 minutes. Remove pizza from oven and let cool, then slice and serve.