We are the country of exaggeration. The USA is the land of “bigger is better”. We have our McMansions, our bigger cars, and “gulp”-sized drinks. And we haven’t even mentioned the portion sizes at many of our restaurants. . . “all you can eat”, “unlimited pasta”, and serving sizes that come close to the daily recommended caloric count of an entire day. . .
Marco and I have food as a hobby, and in particular, Italian food is our specialty. Italian cooking is often minimalist in its approach with less ingredients over many. Subtle flavors favored over bold. Simple fresh ingredients with food made in the home. No where is this more clear than in the pizza!
Pizza in Italy is worth the trip itself. . .pizza dough made by the pizzaiolo, topped with fresh mozzarella, then garnished with the finest local products (sausages, mushrooms, vegetables), fired quickly in the wood fired brick oven, and served to your place at the table in its entirety. The crust is so thin, flavorful yet not overpowering the flavors on the top. The mozzarella is creamy, salty, and a savory balance to other toppings. The garnishes spread throughout as a touchstone of flavor without a constant bombardment.
As I noted in a recent post, Matteo is now our pizzaiolo! We don’t have a wood-fired brick oven stove. We haven’t quite mastered the thinness of the Italian crust. But, we do a fine job of enjoying a home-made pizza with simple, fresh ingredients. The items pictured above recently went into the pizza below!
Matteo enjoys a similar one at a local restaurant and wanted to re-create his own version. He made the same dough from an earlier blog post (click here). He added a little tomato sauce (remind me, I have to post Adelina’s tomato sauce recipe), then the mozzarella.
Then, once it came out of the oven, he topped it with very thinly sliced prosciutto.
Next, he topped it with rucola and shaved Parmesan and here is the result:
Hope you try it and enjoy!