Focaccia romana pizza

Yield: 2 servings

Measure Ingredient
1 \N Focaccia Romana; see * Note
\N \N Italian Tomato Sauce; see * Note
\N \N (or use prepared tomato sauce)
\N \N Additional toppings; see below
\N \N Extra-virgin olive oil; for drizzling

* Note: See the "Focaccia Romana" and "Italian Tomato Sauce" recipes which are included in this collection.

Pizza dough: The best pizza dough I have ever come across is the bread dough for Focaccia Romana. Make a batch, then chose your topping. A single batch of dough will make two pizzas, each 13-inches by 18-inches. Follow the instructions for pressing out the dough, but do not use the toppings for Focaccia. Use other creative toppings instead.

Pizza toppings: Most of these call for an Italian Tomato Sauce topping.

Just brush a bit on the dough and then go ahead and create any of the following pizzas. In Rome the items are generally not mixed; only a single item is used on a pizza. However, don't let that stop your creativity. Once the topping is on and you are ready to bake, drizzle some good olive oil over the whole thing. Then into the oven! Zucchini, onions, potato, mushrooms or stuffed green olives may be sliced thin and arranged like tiles over a bit of Italian tomato sauce and grated cheese. Tomatoes -- do the same thing and add lots of black pepper. Two mushrooms -- dried mushrooms are soaked, drained, chopped and spread on the tomato sauce. Fresh mushrooms are then sliced and arranged on top.

Anchovies -- arrange in a neat pattern on a tomato pizza. No cheese on this one. Old Roman -- olive oil, garlic, pine nuts, fresh rosemary, kosher salt. No cheese or tomato on this.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-13-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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