Author Topic: Pizza Calabrese or how to empty the fridge  (Read 3075 times)

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Offline Bill/SFNM

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Pizza Calabrese or how to empty the fridge
« on: August 30, 2005, 12:24:47 AM »
My wife said she was going to toss out the half-used bottles of ingredients I was collecting in the fridge. So just for fun, I chopped a bunch of them up and added them to my Neapolitan pizza dough, much like you would for "piccia calabrese" which is a bread. Among the things I added were: mushrooms, sun-dried tomatoes, anchovies, capers, cocktail onions, marinated artichokes, gherkins, roasted red peppers, oregano, and garlic. These items were added to the dough, not the topping. I topped the pizza with mozzarella, provolone, and drizzled some spicy oil from the anchovy jar.

It sounds like a crazy thing to do with pizza dough; my expectations were low, but was I surprised how good this experiment came out. Fragrant, not overwhelming, sensational flavor. I wasn't paying close attention to quantities. I hope I'll be able to reproduce. I used Marco's Ischia starter for this which was a great match.