Pizza Pugliese This is another great pizza that is made using olives from the area and local capers. It is also topped with onions, mozzarella and tomatoes.
Directions
Sauce – San Marzano Tomato (canned) diced, salt, dash of pepper + garlic (optional)
Dough – 00′ Flour, 1/2 cup (125ml dry white wine) with 500gb flour batch
Pizzas:
Margarita:
Italian Olive oil drizzled on base before sauce
Fresh cherry or mini roma tomatoes.
Fresh Buffalo Mozzarella
Fresh Basil – Before (chopped leaves) and After (full medium sized – at least 1 on each slice) leaves Cooking
Pecorino, Pear and Prosciutto Di Parma:
Italian Olive oil drizzled on base before sauce
Ample Grated Pecorino
Arrange medium thickness sliced pears and strips of Prosciutto Di Parma
Pizza Napoli (Cheese and Anchovies):
Italian Olive oil drizzled on base before sauce
Fresh Buffalo Mozzarella (or shredded high-quality)
Arrange 8 to 10 small anchovies
Sprinkle 2 tablespoons of salted rinsed capers
Sprinkle with dried oregano and salt flakes and (optional) dried chilli flakes to taste
Optional: Sliced black olives can also be a tasty addition – yet to try??
Pizza Marinara
Italian Olive Oil Drizzled on base before sauce
Use slightly thicker layer of sauce as there is no cheese
sprinkle with thinly sliced slivers of garlic
Layer with fresh chopped oregano leaves
Add an extra light drizzle of olive oil after cooking
I think a longer bake time (oven instead of a pizza fire) so the sauce doesn’t dry up too much can help the Marinara flavour
Vinos:
Sicilian Cheese Bread With chilli, anchovies, mozzarella, parsley and tomato
