Ingredients
c
3 - 4 cups crushed tomatoes
o
oregeno
h
½ cup heavy cream
s
salt
p
pecorino
g
2 tbs grated parmigiana 1/4 cup grated parmigiana reggianno
O
Olive oil
o
pinch of salt
Directions
1
Preheat the oven to 550 degrees or as hot as it can go on the convection setting.
2
Stretch your pizza dough to 14-16 inches. Reference any recipe on my page.
3
Ladle 3-4 cups of crushed tomatoes evenly on the dough. I like a layer just thick enough to where you cannot see through to the dough.
c
3 - 4 cups crushed tomatoes
4
Evenly sprinkle salt, oregano and pecorino
o
oregeno
s
salt
p
pecorino
5
Oil the cust and evenly over the tomatoes
O
Olive oil
6
Launch into the oven and bake for 8 minutes. Add one minute broil if you like char.
7
Finish with Reggiano and additional oil on top of the tomatoes and crust (optional).
8
For the Cream Sauce
1
Pour the cream in a bowl. Add the parm. pinch of salt. Then whisk until the grated parm is dissolved.
g
2 tbs grated parmigiana 1/4 cup grated parmigiana reggianno
h
½ cup heavy cream
o
pinch of salt
2
Pour into a squeeze bottle.
3
Cut the pizza first. Then grab your squeeze bottle and swirl the cream sauce on top.
4
ENJOY!
