Friday, May 22, 2009

Margherita Topping

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 1 sprig parsley, chopped
  • 1 large clove garlic, minced
  • 1/4 teaspoon oregano
  • 1-1/2 cups canned whole peeled tomatoes
  • 1/3 cup packed fresh basil leaves, torn
  • 3 ounces fresh mozzarella (in liquid), thinly sliced
  • 2 to 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper and salt
  • pepperoncino to taste

In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake as directed above.

Variation: In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.

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