Scappata Pizza with Roasted Tomatoes
<i>Scappata</i> Pizza with Roasted Tomatoes
Rating: (1 rated)
  • 2.2 lb (1 kg) ripe tomatoes, cored
  • 3 garlic cloves, unpeeled
  • 2 tbsp (30 ml) olive oil
  • 1 ball buffalo mozzarella or 3.5 oz (100 g) bocconcini cheese, sliced
  • 1/4 cup (10 g) fresh basil
  • Country bread, sliced
  • Preparation
  • Preheat the oven to 425°F (220°C). Oil an oven-proof skillet or an 11-inch (28 cm) baking dish.
  • On a work surface, cut the tomatoes in half widthwise and place them cut-side down in the skillet. Add the garlic and oil. Season with salt and pepper and combine well (see note).
  • Bake for 30 minutes. Let cool before peeling the tomatoes and garlic. Return to the oven and bake for 1 hour or until the tomatoes are golden and the liquid has almost evaporated.
  • Using a potato masher, coarsely mash the tomatoes and garlic.
  • Arrange the cheese slices over the tomatoes and return to the oven for 5 minutes or until the cheese is melted. Remove from the oven and scatter the basil leaves overtop.
  • Serve immediately with the bread, letting each person dip their bread into the scappata.
  • Description
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