Well it was another Saturday night and I had decided to make my famous cheeseless pizza… truly delicious. Although this is kind of a re-blog I want to show the photos of this bad-boy pizza because it is so flipping good and I used multi-colored cherry tomatoes because I’m fancy that way…! (Yes you can skip using the anchovies, but why would you?) And can you also sprinkle Parmesan on top while eating, I give you permission.
My favorite pizza in Italy was the ones with roasted tomatoes on top with a light sprinkling of red pepper flakes, anchovies and with no cheese. –Yes, fellow Americans, I said no cheese on the pizza! Okay, at first, when I was in Italy I hesitated to eat pizza with no cheese, but I gave in one day after a few glasses of wine (change is not easy for me, especially when it comes to my pizza) Anyway, after devouring three ridiculously scrumptious slices and realizing change is not such a bad thing, I was converted and so I am here today to tell you the next time you make pizza make one with no cheese, its outrageously, magically delicious.
Here is how I do it:
Spread pizza dough in a heavily olive oiled pan, then cover it for 45 minutes with a dish towel and let it sleep. Meanwhile, fill a sheet pan full of cherry tomatoes and toss them in salt, olive oil and chop garlic and let them party and roast in the oven until they are soft, deeply red, brown in areas, and crinkly, but not mushy! (the smell of them roasting is sublime). Then spread an extremely thin layer of tomato puree on the dough and top it with the roasted tomatoes, a lite sprinkling of hot pepper flakes, and if you like place a few dried cured olives on top and when done it should look like a Chagall painting, ha ha ha…. Bake the red masterpiece until done (you’ll know when) –This pizza is perfection, plain and simple. Enjoy!