Pan Con Tomate Pizza
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
20 min
This recipe for Pan Con Tomate Pizza is so simple but so so delicious, it's sure to be your new favourite recipe of the summer! You can decide to make your own pizza dough, or use ready proofed pizza dough from your favourite local store to make this recipe even more simple. Bake the dough in the smoker in a cast iron pan with olive oil, fresh rosemary and salt. Top with tomatoes that have been hand crushed with a cheese grater, mixed with minced garlic, fresh lemon juice, olive oil salt and pepper, then add green olives and anchovies, finally, drizzle with parsley oil. You have a crisp pizza dough that soaks up the juicy tomato, parsley oil and a hit of saltiness from the the olives and anchovies, it's the perfect bite.
By:Chef Matt Basile
Ingredients
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Pizza dough, pre proofed & ready made
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3 tbsp olive oil
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2 sprigs fresh rosemary
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½ bunch Italian parsley
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½ cup olive oil
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1 tbsp balsamic vinegar
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2 tomatoes
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2 cloves garlic
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2-3 tbsp olive oil
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Juice from two lemons
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Salt
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Pepper
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Green olives
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Anchovies
Parsley oil
Tomato
Toppings
Instructions
Set smoker to 375F-400F
Place a cast iron pan on the flattop with a drizzle of olive oil to heat up.
Flour your work surface and shape out your dough into a large circle and desired thickness. Place in the hot cast iron and use your fingertips to make small divots in the dough. Drizzle with olive oil, sprinkle with the fresh rosemary and salt. Place in the smoker for about 20 minutes, or until dough is golden and baked through.
To make the parsley oil, roughly chop your parsley and place in a bowl or container. Add the olive oil and balsamic vinegar. Using an immersion blender, blend until smooth and then strain the mixture and transfer the oil to a squeeze bottle.
Grate the tomatoes into a bowl. Using a microplane, grate in the garlic then add the olive oil and lemon juice, mix. Season with salt and pepper and mix. Pit your olives.
Remove the dough from the smoker and remove from the pan. Spoon on the tomato mixture and top with anchovies and olives, drizzle with parsley oil.