National Pizza Day is coming up on Tuesday Feb 9th and tomorrow is Super Bowl Sunday. So, to get you ready sisters Amy & Kelli Freeman from The Greatest Tomatoes from Europe are back to get our taste buds excited with great recipes for Pizza and other dishes.
This time are around Amy and Kelli are joined by Francesco Zimone, owner and designer of L’Antica Pizzeria da Michele in Hollywood. “Here is a man who refuses to be called a Restauranteur. “I prefer to the idea of being “an experience maker”. The reason behind this is because I believe in the experience of going out and trying food while spending good time with loved ones. It’s not really all about food”. ~ Francesco Zimone
The Greatest Tomatoes from Europe have given us a delicious pizza recipe to share...
TIME 1h 30m DIFFICULTY Medium SERVES 4
For the pizza dough:
- 16 oz strong plain flour
- 1/2 oz fresh yeast
- 7floz water
For the topping:
- 14 oz can peeled plum tomatoes
- 2–3 thinly sliced garlic cloves
- 2–3 teaspoons dried oregano
- 3 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
Dissolve the yeast in warm water.
Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel.
In the meantime, drain a 14 oz can of peeled plum tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them. Roll out the dough evenly and place it on a greased baking sheet or pizza pan.
Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over 2–3 thinly sliced garlic cloves and 2–3 teaspoons dried oregano. Drizzle generously with 3 tablespoons or so of olive oil. Season with salt and freshly ground black pepper. Bake in the center of a preheated oven at 230°–240°C (450°–475°F/Gas 8–9) for 8–10 minutes until crisp.