Portuguese pizza

Yield: 4 servings

Measure Ingredient
1.00 recipe basic pizza dough; see * note
2.00 tablespoon olive oil
½ cup portuguese tomato sauce; see * note
1.00 cup shredded mozzarella cheese; to 2 cups
1.00 tablespoon red pepper flakes; to 2 tbsps

* Note: See the “Basic Pizza Dough” and “Portuguese Tomato Sauce” recipes which are included in this collection.

Heat a stovetop grill over high heat. Roll dough into 4 thin rounds and brush with olive oil. When grill is hot, add round and grill first side until grill marks appear. Using tongs, flip round and spoon tomato sauce over top, leaving a ½-inch border. Sprinkle with cheese and red pepper. Grill until edges brown and cheese melts over top. Cut into wedges and serve immediately. Repeat with remaining dough, sauce and cheese. Alternatively, preheat oven to 400 degrees and oil a 9- or 10-inch cast-iron skillet with 1 tablespoon of olive oil. Roll dough to size of skillet and fit into pan. Drizzle remaining tablespoon olive oil over dough. Spoon tomato sauce over top of dough, leaving a ½-inch border uncovered. Sprinkle with cheese and red pepper flakes. Bake 15 minutes, until top of pizza is browned in places and edges of dough are crisp. Cut into wedges and serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site -

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

03-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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