Skip to main content

Pizza al Trancio with cherry tomatoes, olives and artichokes




Since recently there has been some talk about bloggers' getting payed or sponsored, I better just say that I didn't get payed, not receive canned tomatoes for writing this :-).  As it happens tomatoes are not in season in New Zealand (you can buy them, of course, but they taste bad, are very expensive, and I don't know where they come from). So I use Italian canned tomatoes from Mutti. As a matter of fact I have been using Mutti since I left Italy, when I could find it, that is! It was ok in London, more difficult in Japan, and now I can get it in New Zealand and my pantry is a bit like the one of an Italian immigrant: dry pasta and canned tomatoes better came from Italy!





For this pizza slab I used the canned cherry tomatoes. I made the base (recipe here) but also added a tbsp of wheat gluten (these days I find that High grade flour is not 'strong' enough for making pizza). After 2-3 hours I rolled the dough on a large baking tray, then I put the canned cherry tomatoes on top. This way when the dough rises the tomatoes stick to their places. If you put them on just before baking they may roll off.



After 30 minutes (the dough had risen quite a bit) I added the tomato juice from the can, salt, olive oil and oregano. I baked the pizza in the oven at 240°C for 15 minutes, then I added black olives, cheese (I used edam, as I didn't have mozzarella) and artichokes in oil. I put the pizza back into the oven for other 10 minutes. Ready!



Photos and Recipes by Alessandra Zecchini ©



Labels

Labels:

Comments

  1. Beloved GreenAugust 8, 2011 at 11:33 AM

    I love how thick this crust is. I could seriously eat this all up.

    ReplyDelete
  2. AlessandraAugust 8, 2011 at 12:07 PM

    :-), it is a 90 cm oven tray... but you can try!

    ReplyDelete
  3. JoAugust 8, 2011 at 12:23 PM

    I love your pizza Ale!

    ReplyDelete
  4. UnknownAugust 8, 2011 at 1:07 PM

    Hello lovely, looks rustic and wonderfully yummy

    ReplyDelete
  5. DanaAugust 8, 2011 at 7:02 PM

    La tua pizza ha un aspetto meraviglioso! Non ho mai provato ad aggiungere i pomodorini, appena li trovo voglio provare. Ho letto la ricetta della base, sai dirmi quanto pesa in grammi, più o meno, il lievito e se è fresco o secco?
    Ti abbraccio!

    ReplyDelete
  6. AlessandraAugust 9, 2011 at 8:38 AM

    Ciao Dana, uso il lievito di birra secco in granuli, quello che si scioglie nell'acqua calda. Sai che non l'ho mai pesato??? Vado a cucchiaini, saranno 10 grammi circa. Il fatto e' che qui i lettori vano molto a cucchiai e cucchiaini e non amano molto le misure piccole, a meno che non siano veramente appassionati di panificazione (pochi!).

    Ciao
    A.

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more