This raw salsa is a classic from Positano on the Amalfi coast. You need very good tomatoes for this, so make sure that you
find some that are super-sweet and fruity. We also call this pizza “a la Eduardo,” a reference to Eduardo di Filippo, the
famous Italian actor, playwright, author, and poet, who passed this recipe on to us many years ago.
Ingredients, per pizza
1 dough ball (see page 16),
left to rise for
11⁄2 to 2 hours
flour, for dusting
For the salsa (makes enough for 4 pizzas)
2 medium tomatoes
1⁄2 teaspoon salt
1 garlic clove, crushed
1⁄2 tablespoon mashed onion
2 tablespoons olive oil
4 basil leaves
a pinch of dried oregano
a pinch of marjoram
a few sprigs of fresh
1 tablespoon chopped
freshly ground black
Make the salsa: Bring a pot of water to a boil and remove from the stove. Place the tomatoes in the water and leave for about 3 minutes until their skins start to wrinkle. Peel and seed the tomatoes and finely chop.
Place the tomatoes in a sieve, add the salt, and leave to drain over a bowl for about 20 minutes. Discard the juice and transfer the drained tomatoes to a large bowl with the garlic.
Add all the remaining salsa ingredients and stir to combine.
Marinate for at least 2 hours (it will keep in the fridge for up to 2 days, although if you do this, bring it up to room temperature before use).
Place a rack on the highest shelf of the oven and turn the broiler to its highest setting. When hot, place a greased 10-inch cast-iron pan on the stove, set to medium heat.
Divide the salsa into two bowls and set one aside, reserving it for later (in total, ensure you have enough for about 4 tablespoons per pizza).
Sprinkle a little flour over your hands and on the work surface and open the dough ball by flattening and stretching the dough with your fingers, or by rolling the dough with a rolling pin. Pick the pizza base up and gently stretch it a little more over your fists without tearing it. Drop this onto the hot pan, and allow it to start rising. As soon as the dough firms up, spread a quarter of the tomato salsa over the base with the back of a metal spoon.
Cook the pizza on top of the stove for about 3 minutes, then transfer the pan to the broiler for another 3 to 4 minutes. Once ready, add 2 tablespoons of the reserved salsa (at room temperature) and finish with Parmesan, either grated or shaved, with extra basil if you like. Serve whole or in slices.
(* Recipe excerpted with permission from Artisan Pizza, To Make Perfectly at Home -Kyle Books, November 2015- by Giuseppe Mascoli and Bridget Hugo, Photography by Philip Webb)