Pizza Alla Siciliana
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Dried basil||2 Teaspoon, crushed|
|Dried oregano||1 Teaspoon, crushed|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
For sauce, in saucepan cook onion and garlic in olive oil till onion is tender.
Add undrainedtomatoes, tomato paste, basil, oregano, and 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Boil gently, uncovered, for 20 to 30 minutes or till desired consistency, stirring occasionally.
Meanwhile, prebake Pan Pizza Crusts as directed.
Spread crusts with sauce.
Sprinkle with mozzarella; top with olives.
If desired, add 8 anchovy fillets, cut in half lengthwise.
Sprinkle with romano cheese.
Continue baking as directed.