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.
3 comments:
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?
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
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.
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