Good old Giorgio Locatelli. I used his recipe to make the base, using type "OO" flour of course.
I made enough for 4 pizzas. I used sun dried tomato paste, garlic and ketchup for the sauce.
So I got a few mates round on the Saturday to watch the footy (come on you reds!), have a few beers and a few slices of pizza.
The first I split into two sides, in order to cater for the vegies (I asked if it was ok to put meat on my side, they said yes) I heaped on the shelled tiger prawns, anchovy stuffed green olives, shredded belly of pork, (and for the vegies) fresh pineapple, tomato, chestnut mushrooms, mozzarella and Gruyere. Once it came out of the oven I tore up some fresh basil and sprinkled it on top. Probably a bit too much topping really, pretty messy :-)
The second was all meat, same toppings.
On Sunday, with half the dough still left I thought about making a calzone. I used the same sauce for the base, but this time I fried off the mushrooms and a few sliced onions before it went into the calzone. When I'd added the rest of the filling, I folded the edges into the middle and turned it upside down. I sliced a few holes into the top then sprinkled a little Gruyere on top and slapped it the oven on full whack til it had crisped up. It was sweet :-)
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4 comments:
*gasp* no such thing as too much toppings :) sounds delicious! im glad you put the herbs on AFTER it came out of the oven too, its always better that way mmmm pizzzzaaaa
I did say probably... ;-)
oh man. did you save me any? how come me and catesa weren't invited? haaa :) that does sound ridiculous.
I was testing out the recipe before I offered it to the gourmets!
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