The most creative pizza base we've come across? No crust at all. Chef Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way, delivers a bottomless pie that might be even more ooey-gooey good than the classic. He deems it "a cross between fondue, mozzarella sticks and pizza." Enough said.

Serves 6

  • 2 cups store-bought or homemade tomato sauce (recipe below)
  • Coarse sea salt and ground black pepper, to taste
  • 3 basil sprigs, leaves torn, plus more for garnish
  • 1 (8-ounce) ball fresh buffalo mozzarella, sliced into 12 equal pieces
  • Focaccia, ciabatta or rustic Italian bread, cut or torn into pieces
  • Olives, anchovies, pepperoncini or cruschi peppers, for serving

    Total time: 15 minutes

    In a large skillet over medium-low heat, warm tomato sauce. Once bubbling, season with salt and pepper and stir in basil and mozzarella. Cover and heat until cheese is partially melted (with some stringy pieces), about 8 minutes.

    Remove skillet from heat and scatter additional basil over top. Serve immediately with bread and condiments.

    Salsa Di Pomodoro

    Makes 3 cups

  • ¼ cup extra-virgin olive oil
  • 2 large white onions, finely chopped
  • 2 cups tomato puree
  • 6 sprigs basil
  • Coarse sea salt, to taste
  • Ground black pepper, to taste


    In a large saucepan, combine olive oil and onions and sauté over medium heat until onions are transparent, 12 to 15 minutes. Add tomato puree and basil and reduce heat to bring to a low simmer. Cook until sauce has reduced by a third, 15 to 20 minutes. Remove and discard basil sprigs and season with sea salt and ground black pepper, to taste. Use immediately or reheat before serving. Sauce will keep in an airtight container in the refrigerator for up to 5 days.

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