Spianata( Tomato-Dappled Pizza Blanca)
Yield
6 servingsPrep
20 minCook
25 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | pound |
tomatoes
juicy, peeled, chopped |
|
| 1 | each |
pizza crust dough
recipe |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 453.6 | g |
tomatoes
juicy, peeled, chopped |
|
| 1 | each |
pizza crust dough
recipe |
* |
Directions
Warm olive oil over low heat in a sauté pan.
Add garlic and after a minute or two, the tomatoes.
Cook over medium heat for 5 to 6 minutes.
Allow to cool.
On a lightly floured board, roll out each pizza ball to form a 12 inch by ⅛ inch circle.
Place each on an oiled baking sheet or pizza pan.
Dimple the dough and brush the tops with the tomato mixture.
Preheat oven to 425 degrees F.
Bake until the crusts are crisp, about 20 to 25 minutes.
