Pizza Without a Crust
- Makes4-6 servings
- Cook Time1 hour
The notion of pizza senza crosta, or “pizza without a crust,” comes from cookbook author Rolando Beramendi. We loved the idea of marrying two crowd-pleasers, namely pizza and dip, to create a family-style dish served directly from the skillet. Our version incorporates sausage for savoriness and heft, and fontina cheese for a creamy, melty element. Crunchy crostini proved the perfect vehicle for scooping up sauce. This is a great canvas for sprinkling on your favorite salty, briny ingredients, whether pickled peppers, capers or chopped olives.
Don’t forget to let the sauce rest off heat before serving. It’s molten hot when finished. A brief rest allows it to thicken slightly as it cools, simultaneously melting the cheese topping.
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