Ricette

Ingredients

1 package pizza dough by Gastronomia Piccinini
7 ounces (200 gr.) tomato puree or crushed canned peeled tomatoes
2 fresh mozzarella balls, sliced and drained in a colander
7-8 fillets anchovies
6-8 black olives, pitted and cut in half
a scant handful of fresh baby spinach leaves
5-6 fresh basil leaves
1 tbs toasted pine nuts
2 tbs EVO oil
1 garlic clove, crushed
1 tbs grated parmesan cheese
1 tsp dried oregano

Products used

Pasta per pizza

1. Get the pizza dough out of its bag, leave it at room temperature for at least an hour.
2. Prepare a tomato sauce simmering the garlic in a tbs olive oil for a minute or two, then add the tomatoes, a pinch of salt and the basil. Cook for 1 minute.
3. Spread dough onto two 12-inch round trays, let it rest for 30 minutes covered with a cloth.
4. Spread tomato sauce over the dough and set the trays into a pre-heated oven at 420 F for 15 minutes.
5. Get the trays out and add the mozzarella, anchovies, olives and oregano. Bake an additional 10 minutes.
6. Finish off pizza with the spinach leaves, the toasted pine nuts, the grated parmesan and a little oil.

Try this with a glass of white Tokay.