This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Sunday, May 17, 2015
RUSTIC PEPPERONI & ITALIAN SAUSAGE PIZZA
Pizza is easy to make and you control the amount of oil and fat added to your pizza. This is my husband's favorite pizza.
1 recipe for pizza dough
1 (28 oz) can whole peeled Italian tomatoes, preferably San Marzano 2 T extra-light olive oil
3 cloves garlic, sliced
6 leaves basil, chopped
1 t sea salt
½ t freshly ground black pepper
1 t freeze-dried or fresh oregano
½ t red pepper flakes (peperoncino) A pinch of sugar 2 t chopped fresh basil
Place the tomatoes in a bowl and hand-crush them, removing the hard center cores.
Alternatively, use an immersion blender to finely chop the tomatoes.
In a saucepan over medium-low heat, add the oil and garlic and saute for 1 minute. Add the crushed tomatoes, basil, salt, pepper, oregano, pepper flakes, and sugar.
Bring to a simmer and cook, stirring occasionally until thickened, about 30 minutes.
Stir in chopped basil and set aside to cool.
Toppings (for 2 pizzas)
½cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese 16 oz grated or chopped whole-milk mozzarella cheese
8 oz Italian sausage, casings removed, and cooked in a skillet, until no longer pink.
8 oz pepperoni slices
Extra-virgin olive oil, for finishing
Preheat oven to 425 degrees. F
Divide the pizza dough into two balls.
Place a ball of dough on a lightly oiled sheet pan and stretch the dough to an 8 by 14-inch rectangle. Do the same with the other ball of dough.
Sprinkle on some grated cheese, a ladle of the tomato sauce, and mozzarella.
Add the cooked Italian sausage and pepperoni slices.
Place pan on the bottom rack of oven and bake 5 to 7 minutes; then place the pan on the middle shelf and bake for another 10 to 12 minutes.
Drizzle with a little extra-virgin olive oil, and sprinkle with a little more grated cheese.