Pizza topped with Bake Penne Pasta

Recipe by
Total Time:
1.25 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

Wouldn't we love when two of our favourite dishes are fused to form the best dish ever? It's time to have a fabulous treat with this drooling pizza recipe, topped with super delicious penne pasta.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For Dough:
  • 1.5 cup - high-gluten flour, plus more for dusting
  • 3 ounces - warm water or as required
  • 1/2 tbsp - classico olive oil
  • 1 tsp - instant yeast
  • 1/4 tsp - salt
  • For Pizza Sauce
  • 28 oz (1 can) whole peeled tomatoes (Redpack brand preferred) or fresh tomatoes
  • 1 clove - garlic, minced
  • 1 tsp - dried oregano flakes
  • For topping
  • 1 cup - penne pasta
  • 1 cup - tomato puree
  • 1 tsp - ginger garlic paste
  • 1/4 tsp - rosemary leaves
  • 1 tbsp - processed cheese
  • 1 tsp - oregano powder
  • 1/2 tsp - rosemary
  • 1 tsp - salt

How to Make Pizza topped with Bake Penne Pasta

  • For Dough:
  • In a blender, mix on low speed until ingredients come together and form a scrappy dough or mix all ingredients in a bowl.
  • Add olive oil and mix for a few seconds longer until it is incorporated into the dough.
  • Knead a smooth dough with hands and cover tightly with a plastic wrap.
  • Refrigerate for 24 - 48 hours.
  • For sauce:
  • In a blender, mix well tomato puree, garlic, and oregano.
  • Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).
  • For Topping:
  • Boil or microwave penne pasta with a pinch of salt and water.
  • Drain excess water and place under running water to avoid extra starch.
  • In a baking try place boiled pasta, tomato puree, ginger garlic paste and rosemary leaves and bake at 200 degree for 30 minutes.
  • Making Pizza:
  • Take out dough from refrigerator and allow it to warm to room temperature.
  • Preheat oven (with pizza stone) to 280 degree one hour prior to making pizza.
  • Press the dough into a flat, round disc.
  • Use fingers or the palm of hand to press the dough to thin, leaving an outside raised edge.
  • Place the dough over your fists and begin stretching it into a large circle.
  • Place the dough on a pizza peel which has been dusted with flour or semolina flour.
  • Bake at 200 degree for 25 minutes from both sides.
  • Remove from oven, add sauce, topping pasta and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel).
  • Spread rosemary, oregano and salt.
  • Transfer the pizza to the oven and bake until the crust is dark brown (about 20 minutes).
  • Remove from the oven and place on a cooling rack for 5 minutes.
  • Transfer to a serving pan and slice.
  • Serve hot .
  • Recipe Courtesy: Cooking With Sapana

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