7.6.10

Pizza in a Pinch

Posted by Stephanie | Labels: , , , , ,



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Simply said, I love pizza. Who doesn’t? I’m not talking about the kind you keep a menu in the junk drawer for, and order by number (#12, anyone?). No, no. I’m talking about real Italian pizza. For times that you want quick, authentic tasting pizza in a hurry, check out the recipe below. It’s not of the thin crust, pizza oven baked variety, but it’ll do in a pinch. Just be sure increase or decrease the ingredients to your liking.

Cotto (Ham) Pizza
Serves 2

Ingredients
2 large pitas
1 small can crushed tomatoes
100 grams black forest ham, cut into small strips
20 cherry tomatoes, sliced
12 small bocconcini, sliced (cut some into smaller pieces to cover more of the pizza)
1 handful fresh, full leaf basil
Olive oil

Preheat oven to 350 degrees Fahrenheit, and line 2 baking sheets with parchment paper. Place pita breads on parchment lined baking sheets, and spread the crushed tomatoes evenly on the pitas. Top with ham, sliced tomatoes, bocconcini, and then basil. Drizzle with olive oil, and place in preheated oven for about 10 minutes, or until cheese is thoroughly melted.


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7.3.10

Pie and Brewskis: Part 2

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Now you're all aware of the deep feelings I harbour for pizza and beer. I absolutely loathe take out pizza, so I make the homemade kind on a pretty regular basis. Though, there is one exception to the non-restaurant pizza rule, and that exception is Pulcinella in Calgary.



Pulcinella serves authentic Napoletana pizza prepared in a centrally located open kitchen (it's great to watch them make it!), and cooked in a proper wood burning pizza oven. The menu is quite large, and the ingredients fresh. The decor is clean, with rustic wooden floors, white furniture, and stunning back lit black and white photos lining the walls.

My personal favourite is the Margherita pizza, a simple pie with tomato sauce, olive oil, basil, parmigiano, and mozzarella. It's simple, but the tomato sauce is so tangy and flavourful that it allows the remainder of ingredients to come together and balance one another out.

Another great option is the Speck E Rucola. The delicious, chewy and crispy crust is topped with tomato sauce, mozzarella, smoked prosciutto, cherry tomatoes, arugula, parmigiano, and basil. The tomatoes and arugula are put on after the pizza is cooked, so they add a freshness to the savoury (and salty!) prosciutto and basil.

For a salad, I tend to opt for the Caprese - mozza, cherry tomatoes, oregano, basil, and olive oil - or the Arrugula. The Arrugula comes with fresh arugula, topped in cantaloupe slices, pancetta, olive oil, and a dash of coarse salt. The combination of ingredients really does create an incredible sensation in your mouth, notably from the salt, and saltiness of the pancetta, and the sweet juiciness of the cantaloupe.

Though going to Pulcinella isn't your typical pizza and beer experience, you'll still fall in love with the authentic, quality pizza and tasty Italian beer (try Peroni Nastro Azzurro). So if you're ever in Calgary, don't miss out - it'll raise your standard for pizza.

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