List of ingredients:
4 scallions
2 tablespoons olive oil
1 can diced tomatoes Sargona (400 g)
50 ml of vegetable broth
1 tablespoon tomato concentrate Sargona
salt
Cayenne pepper
1-2 teaspoons of sugar
1 recipe for pizza base or fresh pizza dough Trattoria
Alfredo
200g grated Emmental cheese Milbona
200 g of cooked ham
8 slices of pineapple Harvin
Basil for garnish
Preparation:
We clean the onions, chop and sauté in the hot olive oil.
Add the tomatoes and broth, and peppered with tomato concentrate, salt, cayenne
pepper and sugar. Boil over low heat for 6-8 minutes and let cool slightly.
We extend a thin layer on the pizzas and split the Emmental
cheese. Cover with cooked ham and drained pineapple and bake as directed in the
recipe of the base. Before serving, garnish with fresh basil.
