Spianata (tomato-dappled Pizza Blanca)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 ea Recipe pizza dough
- -- chopped
- 2 tb Olive oil
- 1 ea Garlic clove, minced
- 1 lb Juicy tomatoes, peeled &
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Warm olive oil over low heat in a saute pan. Add garlic & 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″ by 1/8″ circle. Place each on an oiled baking sheet or pizza pan. Dimple the dough & brush the tops with the tomato mixture. Preheat oven to 425F. Bake until the crusts are crisp, about 20 to 25 minutes.
Plating
Cookware for this recipe
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Frying pan
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Baking tray
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Chef's knife
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Cutting board
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Vegetable peeler
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Rolling pin
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Pastry brush