Pizza Rossa Alla Romana
with Leafy Carrot Salad
Cooking time
30 minutes
Servings
4
Calories
910 /serving
When in Rome… do as Roman families do, and get your pizza al taglio—in rectangular slices with a nicely crisped crust. The toppings are bright and fresh, with grated mozzarella for prime meltability and tomatoes sliced just so. Serve with a veggie-rich salad.
We will send you:
- 100g Matchstick carrots
- 2 Tomatoes
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 200ml Tomato sauce
- 30ml Balsamic vinegar
- 120g Grated mozzarella
- 1 Pizza dough
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
36 g
Saturated Fat
7 g
Sodium
1800 mg
Total Carb
119 g
Sugars
11 g
Protein
30 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
- Roughly chop the lettuce.
- Thinly slice the tomatoes.
- Mince the garlic.
- In a small bowl, make the garlic oil by combining ½ the garlic, 3 tbsp olive oil and ⅓ of the spices.
Assemble & bake the pizza
- In a second small bowl, combine the tomato sauce, and remaining garlic and spices.
- On the back of a well-oiled sheet pan, stretch the dough out to a ½ inch thickness for a thick crust or ¼ inch for a thin crust.
- Spread with the tomato sauce.
- Top with the cheese, tomatoes and S&P.
- Bake, 16 to 20 min., until golden brown.
Make the salad
- In a large bowl, combine the vinegar, 4 tbsp oil and S&P.
- Add the lettuce and carrots; toss well.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Drizzle with the garlic oil.
- Serve the salad on the side. Bon appétit!
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