ME TH O DFOR YELLOW TOMATO PASSATA / Cut each tomato in half and, using a teaspoon, remove the seeds. Place the tomato halves with the salt and oil in an ample saucepan and heat for about 15 minutes over a medium–low flame with the lid on until softened, stirring every few minutes. Place in a mouli (food mill) and process so the tomato pulp passes through and the skins are left behind. Extra passata will keep for up to 6 days in the fridge. FOR THE SLOW-COOKED ONION / Heat the olive oil in a large frying pan and add the onion and salt. Reduce the heat to medium–low and simmer, occasionally stirring, for about 20–30 minutes until the onion is very soft but not coloured. Add the stock and keep simmering gently until the pan is dry and the onion golden – about 30 minutes or more depending on the heat. Extra onion will keep for up to a week in the fridge. Bring to room temperature before use. TO ASSEMBLE / Place a large tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes (see page 89). Spread 4 tablespoons of the passata onto the shaped pizza, leaving the edges clear to about 2 cm (¾ inch). Scatter 4 tablespoons of the onion on top and then season with a couple of pinches of salt. Place the pizza in the oven for 3–5 minutes until cooked, turning to get an even colour. Remove and spoon dollops of burrata on top. Place one or two chilli slices on each burrata dollop and finish with a sprig of basil leaves. Drizzle with the olive oil.Makes one 30 cm (12 inch) pizzaI N GRE D I E N T S250 g (9 oz) ball of basic pizza dough (see pages 74–77), shaped (see pages 80–83) Sea salt100 g (3½ oz) burrata1 red chilli, cut into thin rounds6–8 sprigs of fresh basil leaves1 tablespoon extra virgin olive oilYELLOW TOMATO PASSATA3 kg (6 lb 12 oz) yellow tomatoes½ teaspoon sea salt1 teaspoon extra virgin olive oilSLOW-COOKED ONION3 tablespoons extra virgin olive oil3 kg (6 lb 12 oz) sweet white onions, thinly sliced½ teaspoon sea salt200 ml (7 fl oz) vegetable stockPatrick Ricci’s Capitanata: Ricordo di un viaggio in Puglia (A memory of a voyage in Puglia)Patrick Ricci’s creations are lyrical as well as delicious. As he says, ‘Pizza is emotion, feelings, sensuality, colour, gastronomic play, infinite exploration. It’s courting and study, knowledge, curiosity and endless trial and error.’52 – FIVE GREAT ITALIAN PIZZAIOLI10 4 – PIZZA ROSSASmoked leg ham, mushroom and sage This is a lovely combination of flavours, especially between the smoked leg ham and the sage. Don’t buy pre-packaged ham, but rather have it sliced off the bone and ask for it a little thicker for texture.I N GRE D I E N T S250 g (9 oz) ball of basic pizza dough (see pages 74–77), shaped (see pages 80–83) 50 ml (2 fl oz/¼ cup) extra virgin olive oil, for frying, plus 1 tablespoon for drizzling 12 large fresh sage leaves80 g (3 oz/¹⁄³ cup) tinned San Marzano whole peeled tomatoes100 g (3½ oz) fior di latte mozzarella90 g (3½ oz) smoked leg ham, shaved 90 g (3½ oz/1 cup) thinly sliced button or small cap mushroomsSea salt and freshly ground black pepperME TH O DTO ASSEMBLE / Place a large tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes (see page 89). Heat the extra virgin olive oil in a small saucepan and fry the sage leaves until crisp. Remove from the oil and drain on some paper towel. Hand squeeze the tomatoes; it doesn’t matter if there are pieces left and they’re not completely uniform. Spread the squeezed tomato onto the shaped pizza base, leaving the edges clear to about 3–4 cm (1½ inches). Thinly slice the mozzarella and scatter evenly, here and there, on the tomato. Scatter the ham and mushrooms evenly over the pizza. Season with a little salt and a couple of turns of the pepper mill and cook in the oven for 3–5 minutes until cooked, turning to get an even colour. Once out of the oven, drizzle with the remaining olive oil and scatter the fried sage on top.Makes one 30 cm (12 inch) pizza174 – ROMAN PIZZA (PRECOOKED)When my brother and I would come home from school or after playing all day, my mother would make a frittata in what seemed like an instant. It was her quick fix for two hungry boys. As I grew up, my friends at school would have their egg sandwiches and I had my frittata sandwich. This recalls that very sandwich, with the grown-up addition of spicy ‘nduja. Cavolo nero is also called Tuscan black kale. Tender spinach leaves can be substituted.I N GRE D I E N T S1 sheet of Roman-style pizza dough (see pages 84–88), precooked (see page 89) and cut into 8 squares4 tablespoons ‘nduja70 g (2½ oz/2 cups) young rocket (arugula) leaves, trimmed2 tablespoons extra virgin olive oilCAVOLO NERO FRITTATA4 large leaves of cavolo nero, stems removed12 large eggs Sea salt and freshly ground black pepper4 tablespoons grated parmesan cheese2 tablespoons chopped fresh parsley4 tablespoons extra virgin olive oil2 small leeks, washed thoroughly and cut into thin rounds2 garlic cloves, crushedME TH O DFOR THE CAVOLO NERO FRITTATA / Bring a pot of water to the boil and plunge in the trimmed cavolo nero leaves. Boil for 3 minutes, then drain and let cool. Chop the leaves. Crack the eggs into a bowl. Add salt and pepper, beat lightly, then add the parmesan, chopped parsley and the cavolo nero. Beat lightly to mix the ingredients. Heat half the olive oil in a pan and lightly fry half the leek and garlic until soft. This should take about 2 minutes. Add half the egg mixture to the pan. Lift the edges as it cooks and firms up with a spatula. Keep doing this for about 90 seconds on a medium–high heat. Turn the frittata and cook the other side for a minute or so until the middle feels firm to the touch. Allow the frittata to cool in the pan before repeating with the remaining ingredients to make a second.TO ASSEMBLE / Cut each pizza square in half, opening it to form a ‘sandwich’. Place the halves back together on a baking tray and heat in a preheated 180°C (350°F) oven for about 5–6 minutes until they are crisp on the outside but soft in the middle. Once ready, remove from the oven. Spread a little ‘nduja on the underside of the top half of each square. Place the bottom halves on serving plates or wooden boards and first place some rocket leaves on top, then a quarter of a frittata. Sprinkle with extra virgin olive oil and close with the top half of the square. Makes 8 filled Roman pizzeRoman pizza filled with cavolo nero frittata and ‘ndujaWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >