Thursday, September 6, 2012

Mario's Sicilian Pizza

Mario's Sicilian Pizza

Recipe by Mario Batali

We caught this recipe on The Chew the other day and decided to adapt it for a 2 person household. I used the wonderful all purpose pizza bianca dough recipe from Gabriele Bonci and cut the other ingredients back proportionately. We also used the tuna we canned a couple months back.

  • 1/2 Recipe Pizza Bianca dough
  • 1 cup Crushed tomatoes
  • 4 oz. Fresh Mozzarella, sliced thin
  • 1 Tbs Salt Packed Capers, rinsed
  • 1/2 cup Sicilian Olives, chopped
  • 1/2 cup Tuna packed in oil
  • Oregano
  • Red Pepper Flakes
Cooking Directions
  1. Preheat your oven to 500 degrees.
  2. Make the pizza dough according to the recipe and allow to rise for about an hour.
  3. When the oven is heated, turn the dough out onto a sheet of parchment paper and spread it carefully into a large oblong. 

  4. Spread the tomatoes evenly over the dough then add the other ingredients: tuna, olives, capers, mozzarella, oregano.
  5. Slide the pizza into the oven and bake for about 15 minutes or until it's nicely browned.
  6. Slice and serve!

As mentioned we used the tuna we canned a few weeks back on this pizza. If you can possibly do it can your own tuna! The big chunks were firm and moist and the oil, rather surprisingly was not overwhelmed by the tuna. It was a complete success.

We also opened a jar of the melanzane sott'olio from last week and it too was wonderful. The strips of eggplant were tender, with just a hint of acid from the vinegar boil, a breath of garlic and tiny hint of heat from the peperoncino.

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