Elisa pizza
Instructions
Blanched tomatoes, rinse under cold water and sbucciateli; cut them into four, remove the seeds and liquid, chop the pulp.
Do heat four tablespoons of oil in a pan, add the tomato pulp, salt and pepper and cook for 25 minutes over low heat, mashing tomatoes with a fork or wooden spoon.
Meanwhile, Peel and chop the onions.
Browse the Rosemary.
Melt the butter in a pan and let cook onion and Rosemary until onions are slightly browned.
Remove from heat and set aside.
Prepare five or six thin slices of mozzarella.
Cut the slices of prosciutto in half lengthwise.
Drained anchovy fillets, cut in two lengthwise and roll them up around the olives.
You heat the oven to 2000 (thermostat 6).
Brush with olive oil pizza base and sprinkle with a tablespoon of grated Parmesan cheese.
When the tomato sauce is thick, add the onions and Rosemary, 2 tablespoons Parmesan cheese, salt and pepper.
Mix and spread this mixture on the pasta.
Move over alternate the slices of mozzarella and prosciutto.
Decorated with the anchovy fillets rolled and pour on pizza a little oil.
Put the pizza in the oven and cook for about 30 minutes.
Ingredients and dosing for 6 persons
- 1 base for pizza of 22 cm in diameter
- 4 tomatoes
- 2 onions
- 1 sprig of rosemary
- 175 g of mozzarella
- 3 tablespoons of grated parmesan cheese
- 4 thin slices of parma ham
- 8 anchovy fillets in olive oil
- 8 pitted black olives
- 2 tablespoons of tomato paste
- 40 g of butter
- Olive oil
- Salt
- Pepper