Appetizers & Starters |
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Scachuni - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
PREPARATION
Roll out bread dough on a round pizza pan sprayed with non-stick spray. (If it's non-stick, how does it stay there?) Rub olive oil over dough, and salt and pepper the dough lightly. Drain tomatoes and spread over dough. Spread garlic over tomatoes, and then sprinkle basil over the top. Cook at 500 degrees for 12 minutes in the center of the oven. Remove from oven and sprinkle Romano cheese over the top. Return to oven for 8 minutes, or until cheese is melted.
Note: I remember Tony also used to use fresh sliced tomatoes in place of the canned, diced variety. -Ron
- 1 pound frozen bread dough
- 16 ounces canned diced tomatoes
- salt and pepper
- 2 cloves garlic -- chopped fine
- 2 tablespoons olive oil
- 1 cup Romano cheese
- 1 tablespoon basil
PREPARATION
Roll out bread dough on a round pizza pan sprayed with non-stick spray. (If it's non-stick, how does it stay there?) Rub olive oil over dough, and salt and pepper the dough lightly. Drain tomatoes and spread over dough. Spread garlic over tomatoes, and then sprinkle basil over the top. Cook at 500 degrees for 12 minutes in the center of the oven. Remove from oven and sprinkle Romano cheese over the top. Return to oven for 8 minutes, or until cheese is melted.
Note: I remember Tony also used to use fresh sliced tomatoes in place of the canned, diced variety. -Ron
