"The Brooklyn" Sicilian-Style Pizza - Andrew Zimmern

Name: "The Brooklyn" Sicilian-Style Pizza - Andrew Zimmern
Ingredients: 1 parbaked Sicilian Dough; 12 ounces (340 grams) whole-milk mozzarella cheese, sliced (12 slices); 1-1/2 cups (370 grams) Sicilian Tomato Sauce (see accompanying recipe), at room temperature; Olive oil, for drizzling if needed; Grated Pecorino Romano cheese, for dusting; Dried oregano, for dusting; Garlic Oil (see accompanying recipe), for drizzling; 17 ounces (480 grams/2 cups) ground tomatoes, preferably 7/11 or DiNapoli; 8 ounces (225 grams/ 3/4 cup plus 3 tablespoons) tomato paste, preferably SuperDolce; 1-1/2 teaspoons (1 gram) dried oregano; 1 teaspoon (3 grams) finely chopped garlic; 1 teaspoon (5 grams) fine sea salt; 8 ounces (225 grams/1 cup) hand-crushed tomatoes; 1 large fresh basil leaf, torn; 1-1/2 teaspoons (5 grams) minced garlic; 1/4 cup (55 grams) extra virgin olive oil

andrewzimmern.com

Savor "The Brooklyn" Sicilian-Style Pizza: topped with sliced mozzarella and traditional tomato sauce, perfect for pizza lovers. Recipe by Tony Gemignani. (154 chars)

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Ingredients

1 parbaked Sicilian Dough
12 ounces (340 grams) whole-milk mozzarella cheese, sliced (12 slices)
1-1/2 cups (370 grams) Sicilian Tomato Sauce (see accompanying recipe), at room temperature
Olive oil, for drizzling if needed
Grated Pecorino Romano cheese, for dusting
Dried oregano, for dusting
Garlic Oil (see accompanying recipe), for drizzling
17 ounces (480 grams/2 cups) ground tomatoes, preferably 7/11 or DiNapoli
8 ounces (225 grams/ 3/4 cup plus 3 tablespoons) tomato paste, preferably SuperDolce
1-1/2 teaspoons (1 gram) dried oregano
1 teaspoon (3 grams) finely chopped garlic
1 teaspoon (5 grams) fine sea salt
8 ounces (225 grams/1 cup) hand-crushed tomatoes
1 large fresh basil leaf, torn
1-1/2 teaspoons (5 grams) minced garlic
1/4 cup (55 grams) extra virgin olive oil