Monday, 26 January 2009

Pizza Rossa

This is called 'La Pizza Rossa' in Apples For Jam, and the topping is a simple tomato sauce. I added a few toppings and sort of managed to keep the red theme - I added ham, cabanossi and a little cheese.

The base is exactly the same as the focaccia (see below), but instead of brushing with the oil/water/salt mixture after the second rise, a tomato topping is carefully spread over and the pizza is cooked in a hot oven for 20 mins or so until it has crisped up.

The edges were crispy and the middle was softer - if I had cooked it for longer the middle would probably have been more crispy, but I didn't want to burn the topping and I had hungry people waiting for their dinner!

Ingredients for topping:

4 tbsp olive oil
1 large garlic clove, peeled and squashed a bit
800 g tinned diced tomatoes
a few basil leaves, torn
1 tsp salt
plus I added a little sugar

Heat oil and garlic in a pan until you can smell the garlic, add the tomatoes, basil and salt and simmer rapidly for 15 mins or so until the sauce thickens.


Coby said...

LOL you had to get it on the table before they started gnawing on knuckles Arista? Know the feeling! It looks lovely too - and I'm a fan of TK, especially AfJ which is my fave. I've never thought of adding extra toppings to this, what a great idea:) How many serves does it make with the extras on top?

arista said...

It was quite filling Coby, because the base is so substantial. It fed 5 of us with some herb bread and salad veg too. It's a big pizza, about 25 x 35cm

Oh my! Apple pie! said...

Arista I am forever wishing food would cook faster so I can get those tummies filled.
I love the look of this, it would go down a treat in my house, very adaptable too.