| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Cheese |
4 |
Servings |
INGREDIENTS
| 320 |
g |
Pizza dough |
| 300 |
g |
Ricotta cheese (ricotta romana if possible) |
| 1 |
cn |
Pelati or pureed tomatoes |
|
|
Salt and pepper to taste |
|
|
Some olive oil |
INSTRUCTIONS
From: alfredo@nexus.org (Alfredo E. Cotroneo)
Date: Fri, 3 Nov 1995 04:21:39 GMT
(Anna on Alfredo's computer - Sorry for the English, I'm Italian) Press the
dough into a pizza pan then put the spread the tomatoes (they should be
quite "watery" as ricotta cheese is too dry to get the right consistency
for your pizza) , salt and some olive oil. Put in a preheated oven and cook
for half the time it takes to be ready. Take the pan out and spread
ricotta and pepper. Finish cooking. If you have a special pizza oven you
can spread all the ingredients before cooking, as it takes much less time
to cook the pizza and the cheese doesn't get "burned".
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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