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!
Friday, September 2, 2016
POMODORI PIZZA WITH FOUR CHEESES
If you want a delicious
crunchy pizza crust, it is best to make it a day or two before you want to bake
the pizza. If you love fresh cherry tomatoes and lots of grated cheese,
you will love this pizza. You can find multi-colored cherry tomatoes in
the super markets these days. If you can only find red cherry tomatoes,
that will be perfectly delicious too. These tomatoes came from my vegetable
1 recipe Casa Pizza Dough (in my
cookbook or you can buy )
Divide the dough into 2 balls and then roll or spread with your
hands into oblong shapes on two oiled sheet pans.
4 cups (1 litre) mixed cherry tomatoes
2 cloves garlic, minced
¼ cup (60 ml) extra-virgin olive oil
1 small bunch fresh basil leaves, chopped or torn
Salt and freshly ground black pepper
Place the chopped tomatoes in a
medium bowl and add the garlic and olive oil.
Add the basil leaves and season
to taste with salt and pepper.
Set aside to let the
One package of store bought arugula or basil pesto
8 oz (250 g) mozzarella cheese, thinly sliced
4 oz (125 g) grated asiago cheese
4 oz (125 g) fontina cheese, thinly sliced
2 oz (60 g) grated Parmigiano-Reggiano or Pecorino Romano cheese
Preheat oven to 425 F (220 C)
Spread each pizza dough with
pesto and top with cheeses.
Bake in oven for 15 minutes.
Remove from oven and top with the
tomato-basil salad and cut into 8 pieces.