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Ingredients
1/2 recipe Pizza Dough
! package Emilia Brand Tortellini with Cheese
14 ounces La Valle Plum Tomatoes, pureed
1/2 cup Asiago Fresco, grated
1/3 cup Aged Parmigiano Reggiano, grated
1/3 cup Taggiasca Olives
2 tablespoons Italian flat-leaf parsley, chopped
1/4 to 1/2 cup Frantoia Extra Virgin Olive Oil
Prepare Pizza Dough.
Preheat oven to 450-500 degrees. Bring a large pot of well-salted water to a boil and add tortellini. Cook until al dente, about 12 minutes. Drain and toss with 1 tablespoon olive oil.
Roll dough into a circle or rectangle and place on a sheet of parchment paper. Spread tomato puree thinly over the dough. Sprinkle with Asiago Fresco and Parmigiano Reggiano. Sprinkle cooked tortellini over the dough, and then olives. Sprinkle half the parsley over the dough.
Sprinkle pizza stone or a round or rectangular cooking sheet with a little cornmeal, and slide the dough onto the stone or pan. Carefully drizzle olive oil over the pizza round. Bake in oven until edges of dough are golden brown and cheese is melted, about 20 minutes. Sprinkle with remaining parsley.
Recipe by Raymond Gillespie, Chef, Salumeria ItalianaIngredients
- 1/2 recipe Pizza Dough [2]
- 1 package Emilia Brand Tortellini with Cheese
- 14 ounces La Valle Tomatoes DOP [3]
- 1/2 cup Asiago Fresco [4], grated
- 1/3 cup Aged Parmigiano Reggiano [5], grated
- 1/3 cup Taggiasca Pitted Olives [6]
- 1 tablespoon dried Sicilian oregano
- 2 tablespoons Italian flat-leaf parsley, chopped
- 1/4 cup Moretti Semola Gran Duro [7]
- 1/4 to 1/2 cup Frantoia Extra Virgin Olive Oil
Prepare Pizza Dough.
Preheat oven to 450-500 degrees, for at least half-hour. Bring a large pot of well-salted water to a boil and add tortellini. Cook until al dente, about 12 minutes. Drain and toss with 1 tablespoon olive oil. Puree tomatoes with a wand or in a food processor.
Roll dough into a circle or rectangle and place on a sheet of parchment paper. Spread tomato puree thinly over the dough. Sprinkle with dried oregano. Sprinkle with Asiago Fresco and Parmigiano Reggiano. Sprinkle cooked tortellini over the dough, and then olives. Sprinkle half the parsley over the dough.
Sprinkle pizza stone or a round or rectangular cooking sheet with a little semola, and slide the dough onto the stone or pan. Carefully drizzle olive oil over the pizza round. Bake in oven 10 minutes, rotate the dough, and bake another 5 minutes, until edges of dough are golden brown and cheese is melted; if oven is at lower temperature, this might take about 5 minutes longer. Sprinkle with remaining parsley.
Recipe by Raymond Gillespie, Chef, Salumeria Italiana