Pizza variations
Pizza al Tegame
Pizza with Tomatoes and Anchovies
The crust is made with baking powder and "fried" on both sides in
olive oil, then filled and baked for 20 minutes in a 400-degree F.
oven.
Crust
1 cup flour
1 teaspoon baking powder
1/4 cup water
Combine the ingredients until they become a ball of dough, then roll
the dough on a floured surface until it becomes about eight inches in
diameter. Put about 3 tablespoons of olive oil into a frying pan,
heat it until hot enough to fry, then fry the dough on both sides
until done.
Next, fill the top with a mixture of 2 cups plum tomatoes fried in 2
tablespoons of olive oil, 1/4 cup fresh chopped basil, and 1/4 cup
fresh chopped marjoram.
Fry until tomatoes are soft, then spread them on the crust.
Criss-cross 1 tin drained anchovies across the top, and put a slice
of black olive in each of the diamond-shaped opening. Bake in a
400-degree F. oven for about 15 minutes.
Pizza Alla Francescana
Pizza with Mushrooms, Ham, Tomatoes, and Cheese
For this you need to use the recipe for focaccia, but since it is a
crust and not a bread, let the dough rise only once. Then punch it
down and roll it (or toss it if you know how) as thin as you can.
Rolling in a half cup or so of corn meal will create a most
interesting taste. This recipe will make 2 large pizza crusts.
Focaccia
1 packet of active dry yeast
1 tablespoon sugar
3 tablespoons of warm water
1 tablespoon of salt
2 cups of warm water
4-1/2 to 5 cups of all-purpose flour
4 to 5 tablespoons of olive oil
Dissolve yeast and sugar in 3 tablespoons of warm water, stir in salt
and 2 cups of warm water, and let mixture begin to foam. Blend in
flour and olive oil to make smooth dough, and knead into a ball.
Place in an oiled bowl, cover, and let rise for about 45 minutes,
until doubled. Roll out and place in oiled pizza pans.
For Pizza alla Francescana, in a heated frying pan, add 2 tablespoons
of olive oil and:
1 cup sliced mushrooms
1 cup of julienned ham strips
1/2 cup chopped plum tomatoes
2 tablespoons garlic
1/4 cup chopped basil
2 tablespoons chopped fresh oregano
Saute all the ingredients for about 10 minutes, until they begin to
grow limp, then spread them on your dough and cover with 1 cup grated
mozzarella cheese. Bake at 400-degrees F. for about 20 minutes to a
half hour. The cheese should be bubbling.
Pizza alla Napoletana
Tomatoes and Mozzarella
Use the dough for focaccia for this pizza. This is basically a tomato
and cheese pizza, but the secret is to cook the tomatoes with herbs
and garlic and to cook the mixture long enough so that it becomes a
sauce. Using a large frying pan, heat 4 tablespoons of olive oil and:
2 tablespoons garlic
3 cups chopped plum tomatoes
1/4 cup fresh chopped basil
1/4 cup fresh chopped majoram
salt and pepper to taste
Saute this mixture on a medium heat, stirring often because the
juices from the tomatoes might evaporate and then the tomatoes will
burn. Turn the heat down a little if it looks precarious.
Cook for about 20 minutes to a half hour or even longer, depending on
how the mixture looks. Spread it over the flattened dough and
sprinkle it with 2 cups grated mozzarella cheese. Bake at 400-degrees
F. for 20 minutes to a half hour.
Pizza alla Romana
Onion Pizza
I'm certain there are scores of other recipes for this pizza in Rome,
but seemed to me to be one of the most traditional. I also like the
fact that there are no tomatoes or cheese in this interpretation.
Once again I suggest that you make the focaccia dough for the pizza.
Heat a frying pan with 4 tablespoons of olive oil. Add 4 tablespoons
chopped fresh garlic and:
1/2 cup fresh chopped majoram
3 cups of thinly sliced onions (Vidalia onions are really wonderful
on this pizza)
Saute all the ingredients, stirring often, over a slightly-less-than
medium heat until the onions have become very limp. Spread the onions
evenly around the dough and bake in a 400-degree F. oven for about a
half hour.
Pizza Rustica
Cold Pizza
This is a truly wonderful recipe for a pizza that is very unlike what
we've been taught is "pizza." To begin with, you eat this cold, and
secondly, it's made with hard-boiled eggs and ham and cream cheese,
white sauce and meringue. Don't move on looking for another recipe --
this is easy!
Short Crust
2 cups flour
2 teaspoons baking powder
Enough water to make a crust, about 10 tablespoons
2 teaspoons salt
If you do this in a processor, the chore is infinitely easier; if
you're doing it by hand, it's not hard and takes about five minutes.
Combine the flour and baking powder, then begin to add the water a
few drops at a time, mixing with a pastry knife until all the water
has been added and the result is a damp, mealy texture. With your
hands, scoop the mixture into a ball, like making a snowball, and
push it all together a few times on a floured surface with the heel
of your hand. Then roll it out as thinly as possible and put it in a
14-inch tart pan.
Then mix together:
2 cups chopped ham
1/2 cup parmesan cheese
1/2 cup cream cheese
4 chopped hard-boiled eggs
2 cups white sauce mixed with 2 egg yolks
When the above mixture is blended, salt and pepper to taste, add 1
tablespoon garlic and fold in 2 egg whites whipped into a meringue.
Bake in a 400-degree F. oven for 30 to 40 minutes. This pizza should
be eaten cold.
List of Ingredients
Instructions
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