My son, Gino, and I planted tomatoes early this year. Two of my favorite varieties are sun gold and early girls. When the weather was so hot in California, our harvest started early. While sending photos on social media, so many people asked for recipes using tomatoes. I decided to write a few. This one reminded me of my big father on the farm. He especially loved Sun Golds and he was a great breeder of squash. The combination of fresh burrata, ricotta -shed squash flowers and sun gold sauce is absolutely delicious. Enjoy!
Tony Gemignani is one of America’s most imposing pizza manufacturers. Instagram: @capopizza
Tony’s Trending Recipe: The Sicilian Saucesquash
Author: Pizza today
Write Recipient: Pizza
- 1 Sicilian Pan, preferably 12×18
- 1 dough, approx. 30 to 36 ounces
- 19 squash flowers
- 5 to 6 ounces of ricotta in a small pastry bag
- 12 slices mozzarella (you can use whole milk or part-skim but i prefer dry mozz)
- 4 ounes burrata
- 80 to 100 sun gold, sweet 100s or sugar plum cherry tomatoes
- Shaved among Giano
- Salt and fresh cracked pepper
- 4 ounces Roch chopped, partially cooked smoked bacon or imported pancetta (optional)
- Olive oil
- Place tomatoes, we have ½ sheet pan.
- Season them with salt, pepper and olive oil.
- Place the pan in an oven until the tomato skin cracks, lightly blisters and become soft.
- Remove it from the oven and run tomatoes through a food processor.
- Sil tomatoes gently through a Chinese hood and set the house made tomato aside sauce.
- Using a spoon, make sure the group tomatoes press into China cap and continue to touch. This releases as much sauce as you can.
- Also scrape the exterior wall of China cap to catch all excess tomatoes.
- Flavor sauce, and make sure it has enough salt.
- Shape and stretch dough into a lightly oiled pizza pan.
- Carefully remove the stem from the inside of the squash flower.
- Trim the stem off, almost to the end of the flower.
- Fill the flowering gently with ½ ounce of ricotta.
- Let the dough rise for 1½ hours. Couple-bake it at 500 F, until 60 press is baked.
- Layer disk mozzarella over the top of the pizza.
- Lay down the squash flower and spread them out a little.
- Spoon on the tomato sauce and continues to cook the pizza. If you add bacon or pancetta, place this on now before the final baking.
- Remove the pizza from the oven and cut into desired square slices. Add freshly pinched burrata, sea salt, freshly cracked pepper and shaved among Giano. Serve.
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