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