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The reflections and comments of a resident in Southsea, Portsmouth, England.

Friday, 3 May 2013

Pizza and Pizetta

I like to be spontaneous about cooking sometimes and tonight was just one such time. 

The plan for dinner was to make a pizza. We love our home-made pizza. We make the dough in the bread maker, so we can make a pizza for after-work dinner.

Here's the Pizza ...


While the dough is forming, which takes about 45 minutes, I make the tomato sauce. 

Tomato Sauce

4-5 medium tomatoes
1 medium onion chopped
1 tbsp olive oil
2 cloves of garlic
1 tbsp fresh thyme
1 tbsp dried oregano
1 tbsp paprika


Put the tomatoes in boiling water. Fry the chopped onion in a tablespoon of olive oil.

Bash a couple of cloves of garlic, chop them up and add this to the onion. Add the herbs to the mixture. Then add 1 tablespoon Paprika powder, or as much as you dare add. 

Now peel the skin off the tomatoes, chop them up and add to the pan. Simmer on low heat until it gets to a thick sauce consistency. Usually this would just about happen when the bread maker beep to tell you that the dough is ready.

I pick up the dough and form it into a ball, then spin and flatten the dough while singing O sole mio!  or 'One More Cornetto' whichever you know better!

Put the dough on your pizza pan, cover with a plastic bag and stick it in the oven at its lowest setting (barely warm) for 10 minutes. 

After 10 minutes, take the dough out and try to flatten and push it out to the edges of the pan. It should be moist and pliable.

Now spread the tomato sauce on the flattened dough and arrange these ingredients on top:

50g grated Cheddar 
Slices of 1 red pepper
Slices of 2-3 mushrooms
A small tin of pineapple, sliced into chunks
3-4 thinly sliced German pepper salami
1 nice piece of ham
6 cherry tomatoes, halved

plus whatever else you might fancy

Grate more Cheddar on top and bake in the oven at 180 Celcius for 25 minutes.

... and what happened to the Pizetta?

The spontaneous bit; I had some ripe Camembert that needs eating. 

First I tore off 1/4 of the dough and flatten it in a small roasting pan. Then I fried 1 sliced red onion in plenty of olive oil so it's all caramelised. I put that on top on the dough and then top the whole thing with slices of Camembert. It looks so yummy and probably the best Pizetta ever!



Check out Luciano Pavarotti's version on YouTube. Here are the words.


O sole mio

Che bella cosa na jurnata 'e sole
n'aria serena doppo na tempesta
pe ll'aria fresca pare già na festa
che bella cosa na jurnata 'e sole.
Ma n'atu sole cchiu' bello, oi ne'
'o sole mio sta nfronte a te
'o sole, o sole mio
sta nfronte a te
sta nfronte a te.
Quanno fa notte e'sole se ne scenne
me vene quase 'na malincunia
sotto a fenesta toia restarria
quanno fa notte e 'o sole se ne scenne.
Ma n'atu sole cchiu' bello, oi ne'
'o sole mio sta nfronte a te
'o sole, o sole mio
sta nfronte a te
sta nfronte a te.

(it helps to have a tambourine on hand)

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