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Add a photoThis combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.
Ingredientes
- Semolina or regular NY style pizza crust (see recipes linked below)
- 6 ounces mozzarella cheese, shredded
- 2 ounces shaved Parmesan cheese
- For Tomato Sauce
- 1/4 cup olive oil
- 2 Tbsp fresh garlic
- 1 yellow onion finely chopped
- 48 to 64 ounces of tomato sauce, tomato puree, or diced tomatoes depending on the thickness you desire
- 2 (6 oz) cans tomato paste
- 1 Tbsp sugar
- 2 tsp salt or to taste
- 1 Tbsp Italian spice mix (oregano, basil, rosemary, thyme)
- 1 tsp crushed red pepper (or more if you like it spicy)
- For Pizza
- 1 cup sauce (above)
- 1/2 cup cashew halves or whole cashews
- 1/2 cup sliced pepperoni
Direcciones
- My tomato sauce - I start with hot olive oil and add 2 tbl fresh garlic and one fine chopped yellow onion. Stir until soft and translucent. Add about 6-8 cups tomato sauce, or puree or diced tomatos, depending on whther you prefer a thin, thick or medium-thickness sauce. I like thick. Add two 6 oz. cans of paste. And a bit of sugar, salt, and italian spices to taste. I add red pepper too, but not too much. Heat on very low, stirring so it does not burn for 30-45 minutes. Taste along the way. Mine is a bit different every time... This makes enough for about 8-10 pizzas, or a mix of pizza and pasta.
- You can substitute a good jar of marinara from Trader Joes or a good brand if you are tight on time. It won't be as good, but it will still taste great.
- For the Pizza:
- Preheat the oven to 500 F with a pizza stone on the bottom if you have one.
- Brush Olive Oil over the prepared crust
- Add the marinara and spread evenly with a spoon.
- Sprinkle the mozzarella over the pizza.
- Add the cashews and pepperoni, interspersing them.
- Top with the shaved Parmesan.
- Place the pizza in a pizza pan or cookie sheet and put one of the upper shelves above the pizza stone. Turn on convection if you have it and cook for about 10 minutes. Without convection, cook for about 11 minutes.
- Transfer the pizza from the pizza pan or sheet to the hot pizza stone and cook for and additional 3-4 minutes, allowing the crust to crisp a bit. Remove when the visible part of the crust and the mozzarella cheese are just turning golden brown.
- Let sit for 5 minutes, cut and serve. Buon Appetito!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 665g | |
| Recipe makes 4 servings | |
| Calories 792 | |
| Calories from Fat 426 | 54% |
| Total Fat 48.28g | 60% |
| Saturated Fat 15.13g | 61% |
| Trans Fat 0.48g | |
| Cholesterol 66mg | 22% |
| Sodium 4627mg | 193% |
| Potassium 2145mg | 61% |
| Total Carbs 64.17g | 17% |
| Dietary Fiber 10.2g | 34% |
| Sugars 45.98g | 31% |
| Protein 33.95g | 54% |
