Saturday, June 18, 2016


Classic Pizza Genovese has a topping of thinly sliced potatoes. My version contains spicy Genoa salami and a few spoonfuls of pesto sauce. To make it even easier, buy a good quality pesto sauce at your supermarket or Italian market. I made 3 (8-inch/20 cm) personal pizzas.

Follow my directions for Pizza Dough on my post for Pizza Calabrese.

Simple Pizza Sauce
1 T (15 ml) extra-light olive oil
2 cloves garlic, pushed through a garlic press
1 (24 oz/680 ml) bottle strained tomatoes 
1 t (5 ml) fresh or freeze-dried oregano
1 t (5 ml) chopped fresh or freeze-dried basil
Sea salt and freshly ground black pepper

In a saucepan over medium heat, add the oil and sauté the garlic for one minute.
Pour in the strained tomatoes and add the oregano and basil.
Season to taste with salt and pepper.
Simmer 20 to 30 minutes.

Pizza Assembly
Simple Pizza sauce
¼ cup (60 ml) grated Parmigiano-Reggiano cheese
1 lb (500 g) fresh mozzarella, broken into pieces
15 to 20 thin slices spicy Genoa salami 
Pesto sauce (store bought or homemade)
Fresh basil leaves

Preheat oven to 425 F (220 C) degrees.

Preheat a pizza stone in middle rack of oven for 15 minutes. 
Alternatively, you can just bake pizzas on pizza pans.

Spread a ladle of tomato sauce on each pizza dough.
Sprinkle each with a tablespoon or two of Parmigiano cheese.
Add about 6 chunks of the fresh mozzarella to each.
Add 5 slices of spicy Genoa salami to each.

Place one pizza pan on bottom rack and bake for 5 minutes.

Slide the crust directly onto the stone and bake for another 10 minutes.
In the meantime, place another pizza on bottom rack after the first pizza has been cooking on the stone for 5 minutes.
I do an assembly-line of pizzas this way, definitely using a timer.

Remove from oven and add a few tablespoons of pesto sauce and garnish with basil leaves.

Makes 2 to 4 pizzas

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