Nonna's Pizza
A thick-crust pizza topped with tomato, mozzarella (optional), pecorino cheese, garlic, and oregano leaves.
Ingredients
Focaccia Dough (see page 114)
1 recipe
chopped tomatoes (see Note)
3 cups
mozzarella (coarsely grated or diced, optional)
1/2 cup (about 3 oz/75 g)
Pecorino Romano cheese (finely grated)
1/2 cup (about 2 oz/50 g)
garlic clove (cut into paper-thin slices)
1 large
dried oregano leaves
1 tsp
olive oil
3 tbsp
Instructions
1
Step 1
When the dough is almost finished rising, place a rack in the lower third of the oven and preheat to 425°F (220°C).
2
Step 2
Uncover the dough and, using your fingertips, gently press dimples into the surface every 1–1.5 inches (4 cm).
3
Step 3
Evenly scatter the tomatoes over the dough, followed by the mozzarella (if using), Pecorino, garlic slices, and oregano leaves. Drizzle with the olive oil.
4
Step 4
Bake the pizza until it is fully puffed and the topping is dry and just beginning to color, about 30 minutes. Rotate the pan front to back halfway through baking.
5
Step 5
Let the pizza cool on the pan on the rack for 5 minutes, then slide it onto a cutting board with a wide metal spatula. Cut and serve immediately.
