Provoletta di Veneto

Provoletta di Veneto

Margaux

"This is a favorite dish from my Nonna, Grandmother Margherite and it is very versatile, a pizza without the crust. Can be served with a green salad, and for an appetiser or main course. Happy Holidays, Margaux"
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 2 servings



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Directions

  • Prep

  • Cook

  1. 1) place a thick slice of Provolone room temperature in each earthenware dish called a tiella in Italian
  2. 2) rinse, peel and de-seed vegetables if necessary and slice in arcs & strips as in Photo
  3. 3) place the vegetables on top of the cheese; and note, one can add capers, mushrooms, cherry tomatoes, sausage or Prosciutto di Parma or anchovies; as in a crustless pizza
  4. 4) preheat broiler to 350 degrees farenheit
  5. 5) place the earthenware dishes under the broiler, for 5 minutes - 8 mins. watching carefully
  6. 6) they are ready when the provolone is melting and bubbly

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