December 29, 2007
My pizza capricciosa
There are several versions of this pizza, but that's only because of its capricious nature. However ham and artichokes are always there. I like to make mine using prosciutto di Parma, marinated artichoke hearts with garlic and Italian spices, and, even if it's not Italian, I like to use a good Swiss cheese. Cave aged Emmental offers the right balance of sweetness and tanginess that when it melts creates a perfect gratin on top of your pizza.
Ingredients
3/4 cup of fresh tomatoes, peeled and diced
1 cup passata di pomodoro (tomato sauce)
1 cup artichoke hearts
1 cup grated Swiss cave aged Emmental cheese
1 cup black olives
2 garlic cloves, chopped
5 paper-thin slices of prosciutto
4 oz extra-virgin olive oil
Fresh basil leaves
Salt, peperoncino (dried Italian chilis), freshly ground black pepper.
As always, when you're done with the pizza dough, place it on the pizza pan and spread the tomato sauce on top. Add about 3/4 cup of the grated cheese, then the marinated artichoke hearts cut in quarters. Add the olives, the tomatoes, the garlic and the rest of the cheese. Spread some olive oil, peperoncino, Kosher salt and freshly ground pepper. Cook the pizza until the crust turns golden brown (about 25 minutes in a 450°F preheated oven). When the pizza is ready add the basil leaves and the prosciutto slices.
As always, when you're done with the pizza dough, place it on the pizza pan and spread the tomato sauce on top. Add about 3/4 cup of the grated cheese, then the marinated artichoke hearts cut in quarters. Add the olives, the tomatoes, the garlic and the rest of the cheese. Spread some olive oil, peperoncino, Kosher salt and freshly ground pepper. Cook the pizza until the crust turns golden brown (about 25 minutes in a 450°F preheated oven). When the pizza is ready add the basil leaves and the prosciutto slices.
0 comments:
Post a Comment
