Pisaladiere
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe basic pizza bread; formed into large rectangle | |
| 2 | cups | Basic tomato sauce |
| 1 | cup | Tiny genovese olives |
| 15 | Salt-packed anchovy fillets; soaked overnight in milk | |
| 1 | medium | Onion; sliced paper thin |
| ½ | cup | Capers; rinsed and drained |
| ½ | cup | Extra virgin olive oil |
Directions
Preheat oven to 415 degrees F. Lightly oil a large (16-inch by 30-inch) cookie sheet, or 2 smaller (11-inch by 17-inch) sheets. Using a rolling pan or your hands, flatten dough to fit in your cookie sheet. Using finger tips, poke indentations across entire surface. Spread a thin layer of tomato sauce over surface. Sprinkle with olives. Lay anchovy fillets out into a pattern. Sprinkle with onions, capers, and drizzle with extra virgin olive oil. Place in oven and bake 15 to 20 minutes, until golden brown on bottom. Remove and serve hot or cold.
Yield: 4 servings
Notes: Recipes for #ME1A09 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO # ME1A09 Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@...> on Jan 26, 1998