If you love garlic this may be your new favorite recipe. I’m not crazy about garlic so this isn’t one of my first choices but it’s one of my husband’s family recipes and happens to be one of his favorites! It’s very simple to make and assemble and it even freezes well if you so choose to do make-ahead meals. As a side note, you can increase or decrease the garlic based on your love of garlic.
- 1-2 lbs Roast or steak (a semi-marbled in fat cut is preferred)
- 1-2 lbs Tomatos
- 1-2 bunches fresh Parsley
- 9 cloves of garlic
- 3 Tbsp Butter
- Preheat oven to 350 degrees
- Slice roast 1/8th-1/4th inch thick slices (if you freeze the roast for an hour or two ahead of time it’s much easier to slice)
- Slice tomatoes 1/8th-1/4th inch thick slices
- Chop parsley
- Layer the tomatoes, garlic, parsley, and roast like a lasagna (if you follow this order from the bottom up it is easiest to spread, be sure to end on a layer of tomatoes)
- Top with 3 1Tbsp chucks of butter on top
- Cover with aluminum foil and bake 1-2 hours
The pizzaiola will create a large amount of broth/juice in the pan so be careful when you remove it from the oven. It should be served in a bowl with a side of french bread to absorb the broth.