Love pizza? Love this week's Taste of Utica recipe.Â Found on page 127 and posted by Eva Russo,
"Faggats (accent on last syllable) is a famous thick pizza from the East Utica Feast of Sts. Cosmo & Damiano (Sept 27. This is when St. Anthony's Church is host to hundreds of people from all over the East coast, and the people are bused as far away as Canada."Â Â Â Â Â Â â€“ *That must have been years ago, before Ted's and my time in Utica.
- olive oil
- bread dough risen once (enough for 1 loaf) *Make sure to use bread dough (see below)
- 3 cups ripe plum tomatoes (fresh or canned)
- 6 oz tomato paste
- 3 large onions, chopped fine
- 1/2 cup olive oil
- 1 cup oil cured black olives, pits removed
- salt and pepper
- *Optional: Romano cheese
Generously coat the bottom and sides of a 12 x 7 baking sheet with olive oil.Â
On a lightly floured surface, roll out dough to 1 inch thick and shape to fit bottom of baking sheet. Transfer the dough to the sheet, cover with a damp,clean towel and allow to rise 3/4 way up sides of pan. While it rises, prepare the topping.
Slice tomatoes, discard skin and remove as many seeds as possible.Â In a large saucepan, bring tomatoes to a boil over medium heat, reduce heat, stir in tomato paste and simmer uncovered until thickened, about 45 minutes.
In a skillet, sautÃ© the onions in 1/2 cup olive oil until translucent and soft.
Cut the olives in half.
Spoon tomatoes over top of risen dough, spread evenly and gently so dough doesn't fall. Scatter onions and oil on top of tomatoes, then stud entire surface with olive halves.Â Salt and pepper lightly. *Optional â€“ put fresh grated Romano cheese on top before baking.
Bake in middle of oven on 350 F for 30 minutes or until tips of onions start to brown and under-crust is golden brown.Â Cut with bread knife into squares after pizza has cooled a bit, but is still warm.
Makes about 15 pieces.
I'm not a huge fan of olives but OIL CURED?Â â€“ any time!Â The ingredients are simple and just as simple is the way this recipe comes together.
NOTE: Make sure to use BREAD DOUGH.Â I used a multi grain pizza dough and it didn't rise enough.Â The crust was thick enough for our liking but not quite representative of the desired thickness for this recipe.
Slow cooked onions in oil, oozing with sweetness.Â Fresh and easy tomato topping, bursting with home made flavor.Â The oil cured olives offering a salty, non-assertive finish to this thick crust pizza.Â
Another Utica hit!