Thursday, June 18, 2009

Triple-Tomato Pizza

I don't like a lot of meats on my pizza. In fact, my favorite pizza has very little other than tomato-based products.

  • 1 recipe pizza dough from Tuesday
  • 1 tablespoon plain olive oil
  • 1/2 onion, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon garlic, minced/pressed fine
  • 1 can (14 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • a hunk of Parmesan cheese rind (off of a real hunk of parmigiano reggiano, if you can get it)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated mozzarella cheese
  • 1/4 cup sun-dried tomatoes, chopped (if packed in oil, drain and rinse off the oil)
  • 5 Roma tomatoes, sliced
  • 2 tablespoons basil, finely chopped
  • 1/4 cup grated Parmesan cheese (from the aforementioned hunk!)

Prepare the dough through the rise step, but do not shape it. Heat the plain olive oil over medium heat and sweat the onions with the salt and red chili flakes. When the onions are soft and translucent, add the garlic and cook for 30-45 seconds, until fragrant. Add the tomato sauce and oregano and reduce heat to medium-low. Add the cheese rind and cook for 5-10 minutes at a low simmer, reducing heat if it starts to boil.

Shape the dough according to Tuesday's recipe and place on the pizza peel as instructed. Remove the cheese rind from the sauce and discard. Brush the dough with the extra-virgin oil and spoon on 2-3 tablespoons of sauce. Spread the sauce to evenly cover the crust. Sprinkle on the sun-dried tomatoes. Evenly spread the mozzarella and cover with Roma tomatoes. Bake as instructed on Tuesday. When the pizza is done, pull from the oven and sprinkle on the basil and Parmesan cheese.

1 comment:

Passi said...

That pizza sounds amazing i cant wait to try it out
and parmigiano makes everything taste better!!