Molto Gusto_ Easy Italian Cooking - Mario Batali [37]
Meanwhile, whisk the balsamic vinegar, lemon juice, rosemary, and truffles, with their oil (or the 1½ teaspoons olive oil), together in a small bowl; set aside.
Remove the rind from the Taleggio and cut the cheese into 8 slices.
Spoon the shiitake mushrooms evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the cremini mushrooms over them and drizzle with the truffle vinaigrette. Broil as directed, then arrange the slices of Taleggio on the pizza and drizzle with the olive oil. Scatter the parsley over the top, cut into 6 slices, and serve.
Bianca
PHOTO PIZZA
1 tablespoon extra virgin olive oil
1 tablespoon smoked coarse sea salt
Broil the parbaked pizza crust as directed, but for just 1 to 2 minutes, until it is fully set and lightly toasted. Drizzle the oil over the pizza crust and sprinkle with the salt. Cut into 6 slices and serve, on its own or as an accompaniment to salumi and cheeses.
Lardo
PHOTO PIZZA
1 ounce lardo (cured fatback), preferably from Salumi Artisan Cured Meats (see Sources), chilled and very thinly sliced
1 teaspoon chopped fresh rosemary
Maldon or other flaky sea salt and coarsely ground black pepper
Arrange the lardo evenly over the parbaked pizza crust, leaving a ½-inch border. Broil as directed, but for just 1 to 2 minutes, until the crust is fully set and lightly toasted. Sprinkle the rosemary and salt and pepper over the pizza, cut into 6 slices, and serve.
Fennel & Bottarga
PHOTO PIZZA
¼ cup Pomì strained tomatoes
¼ cup shredded fresh mozzarella
¼ cup shredded cacio di Roma
Pinch of fennel seeds
12 paper-thin slices fennel (shaved with a Benriner or other vegetable slicer)
1 ounce bottarga di mugine (see Sources)
1 tablespoon extra virgin olive oil
Spread the tomato sauce over the parbaked pizza crust, leaving a ½-inch border. Scatter the cheeses evenly over the sauce, and sprinkle with the fennel seeds. Broil as directed, then scatter the slices of fennel over the pizza. Shave or grate the bottarga over the top, and drizzle with the olive oil. Cut into 6 slices and serve.
Aglio, Olio & Peperoncino
PHOTO PIZZA
1 tablespoon extra virgin olive oil
1 garlic clove, very thinly sliced
1 red finger chile or serrano chile, thinly sliced
12 fresh Italian parsley leaves
Broil the parbaked pizza crust as directed, but for just 1 to 2 minutes, until fully set and lightly toasted. Drizzle the olive oil over the crust, scatter the garlic over it, and sprinkle with the chile and parsley. Cut into 6 slices and serve.
Potato, Anchovy & Ricotta
PHOTO PIZZA
2 to 3 ounces fresh ricotta
12 paper-thin slices peeled raw Idaho potato
2 marinated white anchovies (boquerones), cut into 3 pieces each
1 tablespoon extra virgin olive oil
Fried sage leaves for garnish (optional)
Spread the ricotta on the parbaked pizza crust, leaving a ½-inch border. Arrange the potatoes and anchovies evenly on top. Drizzle with the olive oil. Broil the pizza as directed, then sprinkle with the sage, if using, cut into 6 slices, and serve.
Vongole
PHOTO PIZZA
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
¼ cup dry white wine
Pinch of hot red pepper flakes
12 to 18 very small clams, such as Manila, or cockles, scrubbed
¼ cup shredded fresh mozzarella
Fresh Italian parsley leaves for garnish
Combine the oil and garlic in a small pot and cook, stirring, over medium-high heat untl the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook until the clams open, 3 to 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat.
Scatter the cheese evenly over the pizza crust, leaving a ½-inch border. Broil as directed, then arrange the clams on top and sprinkle