beefsteak tomato (about 4 ounces)
fresh ricotta, drained if necessary
coarsely grated grana
Neapolitan-style pizza base
dried chile flakes
fresh basil leaves
- Core the tomato, cut into 1⁄4-inch chunks, and place in a small bowl. Sprinkle with salt to taste, toss gently, and set aside at room temperature for at least 30 minutes or up to 2 hours. Place the ricotta in a separate small bowl, add 1⁄2 teaspoon salt, or to taste, and mix well.
- Evenly scatter the grana over the surface of the pizza base. With a sharp paring knife or a mandoline, slice the garlic into paper-thin slices and distribute them evenly over the pizza. Sprinkle with the chile flakes and basil leaves, and judiciously distribute the tomato and ricotta over the top. Bake as directed.
September 21, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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