Pizzette made with tomato puree by Silvia Colloca
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
60 min (COOK TIME: 60 min)
For the marinara sauce
Monini Extra Virgin Olive Oil
A few sprigs of oregano
For the pizzette
round bread rolls
tin Mutti Baby Roma Tomatoes
A few anchovy fillets
A few baby zucchini with their blossoms
A handful of pitted Ligurian olives
(halved or quartered)
A fewof smoked ham or mortadella
peeled and deveined raw prawns
of fresh ricotta
A grating of ricotta salata
Salt and pepper for seasoning
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Pizzette made with tomato puree by Silvia Colloca: Method
- Pre-heat your oven to 200 C, conventional, 180 C fan forced.
- Make your marinara sauce by frying off the garlic and oregano in olive oil. Add the Mutti Passata, water, season with salt and cook for 10-15 minutes. Set aside.
- Line an oven tray with baking paper. Dampen the bread halves with water (squeezing out the excess) and flatten with the palm of your hand.
- Place the bread onto the tray. Top four pieces with Mutti Baby Roma Tomatoes and a little of their juices. Top the rest with marinara sauce.
- Top two halves with capers, anchovies, a little salt and olive oil.
- Top two with 1-2 artichoke heart quarters, a little mortadella or ham, salt and olive oil.
- Top two with two prawns each, salt and olive oil.
- Top two with baby zucchini blossoms and anchovies.
- Top the final two with ‘nduja and pitted olives and little salt and olive oil.
- Bake all ten for 15 minutes then dd a few bocconcini to the artichoke and mortadella and the anchovy and caper ones, and a little ricotta salata (or pecorino) onto the ‘nduja and olives ones.
- Bake for a further 5-6 minutes or until the cheese has melted and the top is slightly golden. Take out of the oven, drizzle each slice with a little extra virgin olive oil and top with basil leaves and grate a little ricotta salata (or pecorino) over the baby zucchini and anchovy ones.