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Categories:
extra-virgin olive oil garlic tomatoes basil tomato puree cabbage butter cream cheese Parma ham Parmesan cheese
Viewed: 19 - Published at: 9 years agoIngredients
- 1 10-inch pizza shell already prepared (see above)
- 2 to 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, peeled and sliced lengthwise
- 1 14-ounce can plum tomatoes
- 1/4 cup basil leaves
- 1/4 cup tomato puree
- 4 ounces cooked cabbage
- 1 tablespoon softened unsalted butter (optional)
- 3 ounces cream cheese
- 4 ounces Parma ham
- 2 tablespoons freshly grated Parmesan cheese
Method
- Preheat oven to 500 degrees for one hour.
- To make the pizza sauce, heat the oil in a saucepan and add the garlic and cook for two to three minutes without coloring.
- Add the tomatoes and the basil.
- Simmer for 15 to 20 minutes.
- Over moderate heat, thicken the sauce with tomato puree.
- Spread the sauce over the pizza shell (leftover sauce will keep a week in the refrigerator).
- Place the cabbage in the center of the sauce-covered pizza dough.
- Dot with softened butter.
- Place dots of the cream cheese in a circle around the cabbage.
- Layer the outer edge in a circle with slices of Parma ham.
- Sprinkle the ham generously with freshly grated Parmesan cheese.
- Slide the pizza onto the pizza tile and bake in preheated 500-degree oven for 10 minutes.
