Scappata pizza with roasted tomatoes
Prep
15 min
Total
1 hour 30 min
Serves
6
"Pizza escaped." Try Chef Ricardo's delicious Scappata Pizza recipe.
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The traditional recipe uses tomato sauce, but we decided to go fresh. Any variety or colour will work. Bonus: After roasting the tomatoes in the oven, you can easily remove the skins with your fingers.
Ingredients
2.2 lb
ripe tomatoes, cored
3
garlic cloves, unpeeled
2 tbsp
olive oil
1 ball
buffalo mozzarella
1/4 cup
fresh basil
country bread, sliced
Instructions
- 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.