faux-tanesca pizza

In dinner on August 11, 2009 at 1:24 pm

gimme a…


what does that spell?!

faux-tanesca pizza!

slightly different from the original because of the appalling lack of olives, this “puttanesca wannabe” is what i came up with out of the depths of my fridge.

first, trader joe’s 99-cent pizza dough is an absolute necessity. buy one every time you’re there. in all the flavors. it keeps in the fridge, but you probably won’t keep it for long! tj’s crust = quick, easy, yummy dinner.


this is the garlic-herb flavor.

second, saute up your onions and mushrooms in a little olive oil. i don’t have to show you that, do i? okay, just this once.


(yes it’s a weird pan for sauteing, but, patience, grasshopper. there’s a method to my madness.)

you don’t want to cook this sauce too much, because remember it’s going to cook more in the oven (oh! preheat your oven to 400, please) and you want the ingredients to still be recognizable.

(let us pause here for a moment for the story of how my can opener failed me and i opened the crushed tomatoes with a wine key. there was only a small amount of blood and it looks a lot like tomato sauce, right?)

anywhoodles, voila why i was using a sauce pan. to make room for a can of diced tomatoes without most of the liquid.


then i added a little hot pepper (shocker, right?!), some worcestershire and a little bit of sugar (for the tomatoes. always.) oh! and the capers. a lot of capers because to me, they are but candy.

let it cook a bit so some of the liquid boils off. at this point, you could toss it over pasta, of course, but i have this beauty a-waiting:


you know how to do it from here. (and yes, that’s parchment paper. my pan sucks and i canNOT scrape/soak another pizza off it.)



pop it into the oven for 15 to 20 minutes, depending on the thickness of your crust, and until the cheese is nice and bubbly and browning on top. mmmm.

even better cold the next day. if you’re into that kind of thing.


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