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Tuscan Pizza

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The rich concentrated sauce based on vine-ripened tomatoes makes this pizza extra special.

  • One 12 inch ready to bake pizza crust, or English muffins
  • 2 T olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 cup coarsely chopped tomatoes, including juice
  • 1/4 cup finely chopped fresh basil
  • 2 T chopped fresh Italian flat parsley
  • 1 tsp finely chopped fresh oregano
  • Pinch each salt, pepper and sugar
  • 1/2 cup shredded prosciutto or ham
  • 1/2 cup grated mozzarella cheese
  • 1/4 cup grated Parmesan or Asiago cheese

Preheat oven to 450° F.

In a small skillet, heat the oil, add garlic and onion and sauté several minutes until fragrant and softened. Add tomatoes, then cover and simmer for 5 minutes. Uncover; add fresh herbs and a pinch each of salt, pepper, and sugar. Cook over high heat, stirring until liquid is absorbed. Brush pizza crust lightly with olive oil, then spread the tomato sauce over the top(s).  Sprinkle with the prosciutto and cheese.  Bake on upper rack of oven for 5 to 8 minutes until cheese is bubbly and serve immediately.

 

 

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Preheat oven to 450° F.

In a small skillet, heat the oil, add garlic and onion and sauté several minutes until fragrant and softened. Add tomatoes, then cover and simmer for 5 minutes. Uncover; add fresh herbs and a pinch each of salt, pepper, and sugar. Cook over high heat, stirring until liquid is absorbed. Brush pizza crust lightly with olive oil, then spread the tomato sauce over the top(s).  Sprinkle with the prosciutto and cheese.  Bake on upper rack of oven for 5 to 8 minutes until cheese is bubbly and serve immediately.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive