Pasta Pizza

Pasta Pizza

Recipe By :COOKING LIVE SHOW

CL8718

Serving Size : Preparation Time :

Categories :New Text Import

Amount Measure Ingredient -- Preparation Method -- -- --

For the sauce:

1 garlic clove, minced

2 tablespoons olive oil

28 ounce can Italian plum tomatoes, -- drained in a colander

1/2 onion, -- sliced thin

1 tablespoon minced fresh basil leaves

1/4 teaspoon dried hot red pepper flakes

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon sugar

1/4 pound dried capellini (very thin spaghetti)

1 tablespoon olive oil

1/2 small green bell pepper, -- sliced into thin rings

1/4 pound whole-milk mozzarella, -- sliced thin

10 thin slices of pepperoni

Fresh basil sprigs for garnish

Make the sauce:

In a saucepan cook the garlic in the oil over moderately low heat,

stirring, until it is just golden. Add the tomatoes, chopping them with a

spoon, and stir in the onion, basil, red pepper flakes, oregano, sugar, and salt to taste. Bring the mixture to a boil and simmer the sauce, stirring

occasionally, for 45 minutes, or until it is thick and almost all of the

liquid is evaporated.

While the sauce is cooking, in a kettle of boiling salted water cook the

6 to 8 minutes, or until it is just tender, and drain it

well. In a non-stick skillet measuring 10 inches across the bottom, heat

the oil over moderate heat until it is hot but not smoking. In it cook the

bell pepper rings for 30 seconds on each side, or until they are

crisp-tender, and transfer them with tongs to a plate. To the skillet add

the capellini, distributing it evenly and pressing it lightly. Cook it,

covered, over moderate heat for 25 minutes, or until the bottom is golden.

Invert an oiled baking sheet over the skillet, invert the capellini "crust"

onto the sheet, and slide it back into the skillet. Cook the capellini

crust, covered, for 10 minutes more, spread the sauce over it, leaving a

1/2-inch border, and arrange the mozzarella on top. Arrange the bell pepper

rings and the pepperoni on the mozzarella and cook the "pizza", covered,

over moderate heat for 3 minutes, or until the mozzarella is melted. Slide

the pizza onto a pizza pan or flat platter. Garnish it with the basil. With

a pizza wheel or sharp knife cut it into wedges.

Yield: 2 servings - - - - - - - - - - - - - - - - - -