Minestrone Soup with Chorizo and Truffle - Chef Recipe by Shawn Sheather
A Minestrone soup with pan seared chorizo and blistered cherry tomatoes, has a traditional flavou...
Makes 1 large pizza
1 portion of va bene pizza dough
Olive oil and flour to coat pizza tray
100gm grated mozzarella
150gm buffalo mozzarella
Salt and pepper
6 thin slices prosciutto
Va Bene Sugo - Tomato Sauce
2 x 400 gm tins of crushed Italian tomatoes
3 tablespoons of olive oil
1 onion finely diced
2 cloves garlic finely chopped
1 bay leaf
salt and pepper to taste
sugar to taste
Preheat oven to 250 degrees. Lightly brush pizza tray with oil and dust lightly with flour. Roll out dough on floured surface and transfer to tray.
Drizzle pizza base with olive oil and lightly top with grated mozzarella. Scatter buffalo mozzarella and season with salt and pepper.
Place in oven and cook for 15- 20 mins or until golden brown. Remove pizza from oven and top immediately with prosciutto.
Va Bene Sugo - Tomato sauce
Sauté onion, garlic and bay leaf in olive oil until transparent and no colour. Add crushed Italian tomatoes and simmer until reduced to a thick consistency. When cooked, season with salt and pepper. Add sugar to take away the bitter acid taste.
This sauce can be used for tomato based pasta sauces as well as on pizza.