A Pizza Without Crust

Pizza Senza Crosta
Editor
A Pizza Without Crust
Laurie Frankle

Pizza senza crosta is like a cross between fondue, mozzarella sticks and pizza, a rich tomato sauce, with big wedges of mozzarella and a basket of cut up focaccia or ciabatta to accompany it. This recipe is courtesy of Rolando Beramendi, author of Autentico.

8
Servings
246
Calories Per Serving
Deliver Ingredients

Notes

q.b. stands for quanto basta which, in Italian, means "as much as is needed" or "as much as is enough"

Ingredients

For the pizza without a crust

  • 2 Cups Salsa di Pomodoro (see recipe below)
  • q.b. coarse sea salt and crushed Tellicherry black peppercorns
  • 2 or 3 basil sprigs, plus more to finish
  • 1 ball (225 g) mozzarella di bufala, sliced into 12 equal pieces
  • Focaccia, ciabatta, or rustic Italian bread, cut or torn into pieces
  • Bowls of olives, anchovies, pepperoncini, or cruschi, for serving

For the salsa di pomodoro

  • 1/4 Cup medium extra- virgin olive oil
  • 2 large white onions, finely chopped (about 2½ cups)
  • 2 Cups passata di pomodoro
  • 6 sprigs basil
  • q.b. coarse sea salt and crushed Tellicherry black peppercorns

Directions

For the pizza without a crust

In a large straight-sided skillet, warm the tomato sauce over medium-low heat. When the sauce begins to bubble, season with salt and pepper and stir in the basil and mozzarella slices. Cover and heat until the mozzarella is partially melted (you want some stringy pieces), about 8 minutes. Remove the pan from the heat and scatter additional basil over the top. Serve immediately with bread and condiments.

For the salsa di pomodoro

In a large saucepan, combine the olive oil and onions and sauté over medium heat until the onions are transparent, 12 to 15 minutes. Add the passata and basil and bring to a simmer. Cook until the sauce has reduced by one-third, 15 to 20 minutes. Remove and discard the basil sprigs and season with salt and pepper. Use immediately or reheat before serving. Salsa di Pomodoro will keep in an airtight container in the refrigerator for up to 5 days.

Recipe excerpted with permission from Autentico by Rolando Beramendi (St Martin’s Griffin, 2017)

Nutritional Facts

Total Fat
8g
12%
Sugar
31g
N/A
Saturated Fat
1g
5%
Protein
4g
8%
Carbs
43g
14%
Vitamin A
37µg
4%
Vitamin B6
0.3mg
13.6%
Vitamin C
12mg
21%
Vitamin E
3mg
16%
Vitamin K
18µg
23%
Calcium
50mg
5%
Fiber
3g
14%
Folate (food)
28µg
N/A
Folate equivalent (total)
34µg
9%
Folic acid
4µg
N/A
Iron
2mg
10%
Magnesium
33mg
8%
Monounsaturated
5g
N/A
Niacin (B3)
2mg
10%
Phosphorus
74mg
11%
Polyunsaturated
0.9g
N/A
Potassium
557mg
16%
Riboflavin (B2)
0.1mg
6.4%
Sodium
544mg
23%
Zinc
0.6mg
3.7%