Pizza of the Dead Pizza dei Morti
From choclytcandy 14 years ago
- 30 minutes to make
- Serves 4
http://www.foodnetwork.com/recipes/mario-batali
Ingredients
- 2 red bell peppers, roasted, peeled, cored, seeded, and cut into 1/4-inch strips shopping list
- 2 cloves garlic, sliced shopping list
- 1/2 bunch Italian parsley, leaves finely chopped to yield 2 tablespoons shopping list
- salt and pepper shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/4 cup light red wine shopping list
- 3/4 cup warm water shopping list
- 1 1/2 ounces yeast shopping list
- 1 tablespoon honey shopping list
- 1 teaspoon salt shopping list
- 3 1/2 cups all-purpose flour shopping list
- 1/4 pound fresh anchovies, cleaned shopping list
- Freshly ground black pepper shopping list
How to make it
- In a large bowl, combine the pepper strips, garlic, parsley, and salt and pepper, to taste. Drizzle with about 1 tablespoon of the olive oil and refrigerate until ready to use.
- In a large bowl, combine the wine, water, and yeast and stir until yeast is dissolved. Add the honey, 1 teaspoon salt, and 1 tablespoon olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes to incorporate as much flour as possible.
- Bring the dough together by hand and turn out onto a floured board or marble surface. Knead 6 to 8 minutes, until you have made a firm, smooth dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise for 45 minutes. Cut the dough into 2 pieces and set aside to rise for another 15 minutes.
- Preheat the oven to 375 degrees F.
- Take half of the dough and roll out to 1/8-inch thickness. Remove the pepper from the marinade and arrange them atop the dough, along with the anchovies. Sprinkle with the remaining aromatics and oil from the bowl. Season with salt and pepper, and drizzle with the remaining olive oil. Roll out the remaining dough to a similar thickness and top of the filling. Pinch all around the edges to seal. Cut a vent in the top of the pizza for steam to escape.
- Bake on a pizza sheet for 30 minutes or until the top and sides are golden. Remove from the oven to a cutting board and let rest 5 minutes before slicing and serving.
People Who Like This Dish 1
- boosan21 Pleasant Valley, CT
- choclytcandy Dallas, Dallas
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The Rating
Reviewed by 2 people-
Ahhh! My friend in France has told me of a similar receipe. His Grand Mother from Italy does it this way.
I will ask him for his receipe to see how close it is to yours.
I am thinking it must be from a certain region in Italy.
I am an...more
iamskippy
in Adelaide loved it
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It is written in Italian, I have not been able to get the right words by Google translation. If you want me to send it to you. Just let me know.
Perhaps you can help in translation.
Regards,
Allan iamskippy
in Adelaide loved it
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Thanks for wanting to help out.
Regards,
Allan iamskippy
in Adelaide loved it
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