Author Topic: Some Traditional Pizza Toppings  (Read 6016 times)

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Darkstream

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Some Traditional Pizza Toppings
« on: November 22, 2004, 04:03:07 PM »
For those of you who are interested, an occasional series.

Microsoft software deleted my original post.

So this one is MUCH shorter than the original.

The health point:

Simply make your crust with 50% wholemeal flour. It is much more satisfying and
nutritive than white flour, stops you feeling hungry so you can loose weight by eating
pasta and pizza, and because it is a complex as opposed to a refined carbohydrate,
controls blood sugar level. While esssential for type 2 diabetics, it is still extremely
useful for others and for people who wish to loose weight gradually but surely.


These toppings are by and large traditional, (but I have not indicated the town or
province of origin) and are chosen because they form a balanced meal, i.e. about 50%
complex carbohydrate, 25% vegetable matter, 25% protein and (mostly non animal)
fat. I make my pizzas about 6 inches in diameter ( focaccias 4 inches), as you would
find in a Roman bar for lunch/snack. Pizza crust is 3/8 inch, facaccia 1/2 to  3/4 inch.
I normally have a cold beer with them.

I bake at 350-400 F or so, adjust accordingly.

Some of these will be well known to some of you.

Finally, these are toppings, for people who already know how to make pizza. They are
not recipes for individual pizzas.

Firstly, 5 pizza in bianco:

PIZZA WITH SAGE AND PECORINO

Brush the crust with oil, scatter sliced garlic. Best now to bake “blind” for 15 mins or
so, do not let the garlic become browned and bitter. Now scatter sliced sage leaves to
taste (AT LEAST 5 FOR A SMALL PIZZA) and grated pecorino with ground pepper
(if not peppato) over the sage, 5 mins more and it is ready. DO NOT put the cheese on
in a hot oven, it will form a hard lace like web.



PIZZA WITH SAGE AND PECORINO and Mozarella

As above, but sprinkle a little grated mozarella over the sage and pecorino. This helps
to glue it to the dough and prevent the sage and pecorino from becoming overcooked.


PIZZA WITH PESTO

Plain, oil baked pizza or with additional garlic, brush with an oily home-made fresh
pesto sauce 5 mins before serving.

PIZZA WITH RICOTTA AND HERBS

Oil and garlic baked base, spread with ricotta and herbs /or spinach and nutmeg, plus
some grated parmesan 5 mins before serving. Some beaten egg is a a nice addition to
the mix for those that can afford it.


PIZZA WITH GARLIC AND PARSLEY/OREGANO

The most classic pizza of all. Roll it thin (1/8 inch), brush with olive oil,
scatter garlic and herbs, salt and pepper to taste and bake either under a hot grill or in
a very hot oven untill it starts to puff and rise like a chapatti. Serve immediately.
(NOT for freezing).




RED PIZZA

These pizza involve a tomato sauce either fresh, fresh cooked, or tinned cooked. You
will use the best you have to hand.

PIZZA NAPOLETANA

fresh or tinned tomato sauce, garlic, oregano/basil napoletana, salt/pepper

MARGHERITA

as above, no garlic, plus mozarella/fontina, and torn basil, sprinkle of pecorino or
parmesan

ROMANA

for a THIN AND CRISP CRUST

(a) garlic and rosemary

(b) Rosso- tomatos, oil , mozarella

(c) Pugliese (?)  fried (baked) aubergine slices, provolone, anchovies, basil, sliced
tomatos, black olives. A fresh veg tart/pie. Extemporise, and very good with
mozarella or talegio and a sprinkle of parmesan or pecorino.


SICILIANA

boned, fresh anchovies, sardines, or equivalent

caciocavallo, sliced artichoke hearts,

rich tomato sauce with onions and anchovie,

oregano, mozarella, proscuitto

(adjust quantities for diet)


PALERMO

caciocavallo, tom sauce of onion & anchovie, artichokes, breadcrumbs



PEPPERS AND BACON

Tomato sauce, cooked with  garlic, oil, organo, chopped bacon/ham (fat as you
prefer)  and chopped red peppers. A sprinkle of parmesan at the end. EXCELLENT.


AL’AMATRICIANA

Yes:  Top with Amatriciana sauce (cooked tomatos, bacon, onions, s&p, and chilli)
plus a sprinkle of parmesan.


If you try and enjoy , let me know.

Regards,

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