Make a pizzeria-quality pie at home with this recipe.
Recipe courtesy of Rachael Ray Make Your Own Takeout
|2 tablespoons EVOO (extra-virgin olive oil)||1/2 cup chopped good-quality pitted black olives|
|3 garlic cloves, finely chopped||Handful of fresh flat-leaf parsley leaves, chopped|
|2 tablespoons anchovy paste or 6 flat anchovy fillets||1 Boboli thin-crust pizza shell|
|1/2 teaspoon crushed red pepper flakes||2 cups shredded scamorza cheese (smoked aged mozzarella)|
|1 (28-ounce) can fire roasted diced tomatoes||2 tablespoons capers, drained|
Preheat the oven to 425°F.
Heat a medium skillet over medium heat. Add the EVOO, garlic, anchovy paste, or anchovies, and red pepper flakes.
When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes, add the tomatoes, olives, and parsley. Simmer the sauce for 3 to 4 minutes.
Top the pizza crust with the sauce and then the cheese. Bake the pizza until the cheese melts and the crust is crisp, about 10 minutes.
Garnish with the capers, cut, and serve.
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