Sunday, March 23, 2008

Pizza Arabiata

I had a pizza like this at a brick oven pizzeria in New England. I am not sure if all the ingredients are the same, but the taste really captured the spirit of the original pie. Combine this pie with other pizzas in our Italian Food Page to make a great pizza smorgasbord dinner. This is a great way to feed a large number of guests with good variety.

If you see some steps and pictures from other recipes, it is because I usually make more than one food at once and share the steps. For example I made this pizza at the same time that I made the Pizza Bianca Verdi, and Pizza Quattro Carnita. That night each person in the family got to have their favorite and I had lots of good leftovers for lunch.

This pizza is also great for outdoor grilling, especially if you have an outdoor stone oven like the Stone Pony. If you do cook it on a grill you will need to experiment with temperatures and cooking times. As a general guide line, keep the heat low, cook it covered, and cut the time in half.

The gap in the middle of the pizza helps to make the crust crispier. This is especially important if you grill it outdoors because the bottom is so much hotter than the top. In Europe they often break a raw egg in the middle toward the end of the cooking and put the pizza back in the oven. In this case the pizza should be cooked until the egg whites are opaque, but the yoke is still runny. One time in Grenoble I sent the pizza back because the egg whites were still runny.

  • 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  • 2 Links fresh Italian sausage, grilled
  • 1-2 fresh tomatoes, diced
  • 1 fresh Italian pepper
  • 1 yellow onion
  • 1-2 Portabello mushrooms, grilled
  • 2 Oz. smoked salami. Use your favorite salami.
  • 6 black dry cured Moroccan or French olives
  • 6 Martini olives
  • 2 slices of ham, diced
  • 1 teaspoon dry oregano
  • 1 teaspoon garlic
  • 1/8 cup extra virgin olive oil
  • 8 oz mozzarella cheese, shredded
  • 1/2 oz Romano Cheese, grated

  1. Dice the tomatoes and place in a colander over a bowl.
  2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain. Reserve the juice of the tomato, you can use it in sauce, but I just drink it! Unbelievable taste.
  3. Roll out the dough and brush with olive oil and garlic. Set aside.
  4. Grill the sausage over low heat for about 30 minutes.
  5. Rub the mushrooms with garlic and brush with olive oil.
  6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
  7. Grill the peppers and onions individually.
  8. Slice the sausage.
  9. spread the tomatoes on the dough, cover with the Romano and some of the Mozzarella.
  10. Add the rest of the goodies, and sprinkle the rest of the cheese over the top.
  11. Bake at 425o F for 30 minutes.
  12. Let stand for 5-10 minutes before cutting.
  13. If desired, sprinkle with crushed red peppers

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