Ortolina and Fresh Tomato Pizza

Preparation Time: 10 minutes

Start to Finish Time: 30 minutes

Use a 12 inch pizza pan if you don't have a cast iron skillet

• Ingredients

  • 1/2 Pizza Dough (see my quick pizza dough recipe)

  • 3 tablespoons Ortolina - the most famous tomato sauce in a tube

  • 1 cup diced tomatoes (colourful cherry tomatoes or plum tomatoes)

  • 2 cloves garlic
    2 green onions, finely sliced. (separate the white and green parts)

  • 1/2 teaspoon hot pepper flakes or fresh, optional
    1 teaspoon Aurora dry oregano

  • 1/4 cup freshly grated Parmigiano cheese

  • Pietro Coricelli Extra Virgin Olive Oil

  • Ponti Balsamic Glaze
    

  • Aurora Kosher salt
    

  • freshly ground black pepper

• Directions

  Lightly oil a 12 inch cast iron skillet and spread the pizza dough.

  Squeeze 2-3 tablespoons of Ortolina on top of the pizza dough then drizzle with a tablespoon of EVOO. With the back of a spoon, evenly spread the Ortolina and oil over the dough.

  Place the diced tomatoes in a bowl. If using plum tomatoes, make sure to remove the seeds. Pour in a tablespoon of EVOO and mix. Add in the onion (white part only), garlic, hot pepper (if using), Aurora dry oregano, salt and pepper. Mix well and spread evenly over the pizza. Top with Parmigiano cheese and bake in center of the oven for 20-24 minutes or until crispy and to your doneness.

  To finnish, drizzle with balsamic glaze and remaining green onion. Enjoy!

  Yield: 1 medium pizza