Spianata (Tomato-Dappled Pizza Blanca)
Yield
2 pizzasPrep
20 minCook
35 minReady
1 hrsLow 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
|
|
| 1 | pound |
tomatoes
peeled, chopped |
|
| 1 | x |
pizza dough
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
|
|
| 453.6 | g |
tomatoes
peeled, chopped |
|
| 1 | x |
pizza dough
|
* |
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 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.
