Name: La Pizza Rossa
Yield: Cuts up into 12–15 pieces
Ingredients: 3 basil leaves, torn; 1 tablespoon olive oil; 1 teaspoon honey; 20 g(¾ oz) fresh yeast, crumbled, or 10 g(¼ oz) active dry yeast; 800 g(1 lb12 oz) tinned diced tomatoes; 1 large garlic clove, peeled and squashed a bit; 4 tablespoons olive oil; 600 g(1 lb5 oz/4¾ cups) plain (all-purpose) flour; 435 ml(15¼ fl oz/1¾ cups) warm (comfortable to your fingers) water

Preparation info

Cuts up into
12–15 pieces

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

Many times we have this plain, but, if you like, you could coarsely grate up 250 g (9 oz) of mozzarella and strew it here and there over the pizza about 10 minutes before the end of the cooking time. Often I do half red and the other half with mozzarella. You could also scatter a few thin slices