Ricette

Ingredients

1 package pizza dough by Gastronomia Piccinini
10 ounces (300 gr.) tomato puree or crushed peeled tomatoed
2 balls mozzarella cheese
a small bunch of fresh rocket
10-12 fresh basil leave
1 garlic clove, crushed
5-6 cherry tomatoes, cut in two
2-3 tbs EVO oil
½ tsp dried oregano
2-3 tbs. EVO oil
a pinch of salt

Products used

Pasta per pizza

1. Get pizza dough out of its bag and leave it at room temperature for an hour.
2. In a skillet simmer garlic in a little olive oil then add tomato puree or crushed canned peeled tomatoes, a little salt and some basil.
3. Slice mozzarella and set it in a colander to shed excess liquid.
4. Spread the dough in two 12-inch round trays, let it rest for an hour covered with a kitchen cloth.
5. Set oven temperature at 420 F. Spread tomato sauce over dough and put it into the oven for 15 minutes.
6. Get it out of the oven and spread over it mozzarella, oregano, some basil, a few halved cherry tomatoes and olive oil.
7. Bake for an additional 10 minutes.
8. As soon as you get out the pizza shower it with fresh rocket.

It will go great with a cold beer.