A Pizza Memory from Naples
Since I immigrated to Italy, Pizza has been among my favourite foods. Every Thursdays, me and my friends would go out to eat pizza and quite frankly, it was such a chore to settle on which pizza to take every time. I would spend too much time looking at the menu, deciding on three different food items before making a decision.
One day, we attended a small restaurant in Naples, which was invited by some friends. On this particular night, I noticed something new on the menu an artisanal half and half wood-fired pizza. The one side was traditional and affluent. It was a fresh green on the other side. This instantly attracted my attention, and I went to have it. That was one of the best pizzas that I had ever eaten.
I have been making my own version at home since then on that night. It somehow turned out to be one of those meals that just creep into my weekly routine, particularly on those nights, when I am not sure in what state of mind I feel about pizza. The reason why this combination of pizzas is an actual thing that works .It is not only the toppings that make this pizza magic. It is the comparison of two absolutely different tastes. On of it is saline, rich, full of melted cheese
The bite that follows is fresh, herbal and a bit spicy with the arugula. Your gustation’s never know boredom. The flavours continue to fluctuate as opposed to all slices tasting the same. The next bite will take you by surprise just when you are certain of what the pizza will be like. That is the actual magic behind the success of this pizza.
Old Italian Lasagne Recipe Homemade
Ingredients
Through this recipe, things are kept simple and adaptable. The toppings can be easily modified depending on the toppings you have back at home.
- Pizza Dough
- 1 ball Pizza dough (store bought or homemade)
- Savoury Side
- 2–3 tablespoons tomato sauce
- Mozzarella cheese
- Pepperoni slices
- Sliced mushrooms
- Fresh Side
- 2 tablespoons pesto or herb garlic.
- Mozzarella cheese
- Cherry tomatoes (cut in half)
- Arugula Fresh (in after baking)
- Optional Extras
- Olive oil
- Black pepper
- Chili flakes
How I Make It (And Do Not Overthink It).
1. Get the Oven Very Hot
Preheat your oven with maximum temperature. Hot oven assists in the formation of that slightly blistered crust that will render pizza taste like it belongs to a restaurant. In case you possess a pizza stone, make sure that you preheat it in the oven, and you are even better.
2. Stretch the Dough
Put the dough on a lightly floured surface and stretch the dough into a round shape carefully. There is no need to worry whether it is too imperfect. Rough pizzas usually come out to be the best.
3. Divide the Pizza in Half
Apply tomato sauce to one side and pesto to the other side of the pizza. Keep the outer edge unadulterated to allow the crust to puff in baking.
4. Add the Toppings
by sprinkling mozzarella cheese all over the pizza.
Next add toppings individually
- Savoury side
- Pepperoni
- Mushrooms
Fresh side Cherry tomatoes5. Bake the Pizza
Put the pizza in the oven and bake till:
The cheese melts and bubbles The crust turns golden The edges acquire little dark spots. This requires an average of 8-12 minutes with your oven.
6. Add Arugula After Baking
After the pizza is out of the oven, fresh arugula on the pesto side. The heat will partially dry the leaves and retain their fresh taste.
7. Slice and Enjoy
Allow about one minute to allow the pizza to rest after which it is cut. This little resting period enables the cheese to rest a bit and leave the crust of the cheese crisp. It is also easier to slice the pizza. Pizza is best eaten with the cheese being hot and the crust is crispy. Be careful it is so tempting to eat it at once, and burn your mouth a little, but it is quite worth that.
Minor Things That Will Go a Long Way.
Mushrooms have a lot of water and hence they should be dried before they can be consumed on the pizza. When they are excessive wet, they might discharge water during cooking and walk the pizza crust. To prevent this it is important to dry the mushrooms with a paper towel before adding them, otherwise they will become wet. This easy trick is used to maintain the crust which is crisp making the pizza more pleasant.
Use a Thin Layer of Sauce
Excessive sauce causes the pizza to get heavy and it does not allow the crust to be crisp. A thin layer works best. Let the Pizza Rest Briefly It will take about 60 seconds before making the cut, this ensures that the cheese does not slide away Nutrition (Approximate Per Slice On a pizza, which has been cut in four parts.
- Calories: ~500
- Protein: ~22 g
- Fat: ~25 g
- Carbohydrates: ~50 g
Why It is Worth Trying something new.
We find out our favourite meals by often trying something new
Had I ordered my regular pizza that night in Naples, I would never have found this combination which turned out to be a part of my regular routine. Sometimes the most wonderful dishes are a product of little unexpected events such as noticing something new in a menu of a small alley restaurant. Now this half-and-half pizza has become my default meal whenever I am out in the evenings and am feeling a need to have something calming yet still refreshing and exciting to eat.
Final Thoughts
Pizza is also a food that cannot cease to change. Topping it with rich ingredients and fresh one, we can make something that will be both familiar and new at the same time. In the event that you choose to make this half savoury half-fresh pizza at home, I would like to hear your results. Write a comment and tell me which of you liked more: The salty or the salad Sid.