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 mozarella and a basket of cut up focaccia or ciabatta to accompany it. This recipe is courtesy of Rolando Beramendi, author of Autentico.

8
Servings
172
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
11g
16%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
3mg
1%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
49mg
5%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
93mg
13%
Selenium, Se
5µg
9%
Sodium, Na
454mg
30%
Water
76g
3%