Pizza without clams
Pizza senza vongole
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Basic dough for pizza-tomato sauce-Chili-Garlic (2 or 3 teeth)-parsley-olive oil
Roll out pizza dough and cover with olive oil and tomato sauce. Distributed then the chopped garlic and parsley undercooked and a bit of chili.
Bake at 250-300 degrees for a quarter of an hour.
Serve hot with a drizzle of extra virgin olive oil.
Ho chiamato questa pizza "senza vongole" perché ogni volta che la faccio mia madre mi chiede: “ma ci hai messo le vongole?” per l’aroma del prezzemolo.
(Thanks to Alessandro Cattelan)
