Aired September 26, 2012
1 1/2 pounds fresh mozzarella
1 large baguette or French or Italian bread, quartered
two tablespoons EVOO Extra Virgin Essential Olive Oil
1 1/2 pounds hamburger
1 small onion, finely chopped
2 cloves garlic clove, finely chopped
Pepper and salt
1 round tablespoon tomato paste
2 cups tomato passata or tomato pure
1/2 cup dairy
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon dried oregano
two tablespoons fresh parsley, finely chopped
1/2 cup grated Mozzarella dairy product
1 egg yolk
A couple of leaves tulsi, torn
Drain mozzarella on the paper towel then thinly slice into half moons.
Heat oven to 375F. Gently toast bread on 2 baking sheets within the lower and upper third from the oven.
Heat a skillet or medium-size pot over medium-high temperature. Add EVOO, 2 turns from the pan, and meat. Brown and crumble the meat adding onions and garlic clove, season with pepper and salt. Stir in tomato paste, passata or pure, milk, thyme and oregano. Simmer twenty minutes.
In a tiny bowl, combine parsley, ricotta, Parm, egg yolk, pepper and salt. Spread a level layer of ricotta within the 4 bits of bread, top with sauce a layer of fresh mozzarella. Bake pizzas until brown and bubbly on the top, 17-18 minutes, garnish with torn tulsi and serve having a eco-friendly salad alongside.