Pizza "Pronto"
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Want a quick and delicious pizza but don't have ready-made dough or time to mix it? A simple round focaccia will do the trick! Cut it in half horizontally to create two perfect pizza crusts. This pizza requires no fresh vegetables; it's made entirely from pantry staples. You'll need jarred marinara sauce, canned olives (both black and green), dry-cured sausage, pesto sauce, marinated peppers and artichokes, and cheese. Arrange all the toppings on the pizza crusts and bake until the cheese melts and the edges crisp up.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 store-bought focaccia
- 2 tbsp. l. olive oil
- 0.5 cup store-bought marinara sauce
- 2 cups grated provolone cheese
- 90 g dry-cured sausage, thinly sliced
- 0.5 cups thinly sliced pickled hot cherry peppers
- 2 tablespoons thinly sliced Kalamata olives
- 0.5 cups canned artichoke hearts, quartered (200g jar)
- 2 tablespoons chopped manzanilla olives with pimento peppers
- 1/4 cup pesto
- 1/4 tbsp. grated parmesan
- Small fresh basil leaves, for serving
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Recipes with similar ingredients: focaccia bread, pesto sauce, marinara sauce, Parmesan cheese, provolone cheese, chili pepper, Kalamata olives, pimento pepper, Artichokes, dry-cured ham, basil
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cut the focaccia in half horizontally to make two layers. Place them cut-side up on a baking sheet. Brush the bread with olive oil and sprinkle with a pinch of salt and black pepper.
- Spoon 1/4 cup marinara sauce onto each crust, spread it out, and top with provolone cheese, leaving a small space around the edges. Top the cheese with sliced sausage, hot cherry peppers, Kalamata olives, artichoke hearts, and manzanilla olives.
- Bake until the edges are golden and the cheese is melted, 10-12 minutes. Top the pizza with pesto sauce and sprinkle with Parmesan and basil. Slice and serve.
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