The word ‘pizza’ derives from an Italian verb meaning to sting or to season. From the same origin comes la pizzaiola, a piquant mixture of tomato sauce, shreds of pepper, herbs (thyme, marjoram, bay leaf and garlic, suitable for pasta, pork chops, or grills.
A popular Italian dish originating from Naples. In its simplest form, it consists of a thin slab of bread dough spread with thick tomato purée (paste) and Parmesan or Mozzarella cheese, seasoned with herbs and garlic, then baked in an oven.
There are countless varieties of pizza, garnished with vegetables (small artichoke hearts, peas, olives, mushrooms, sweet (bell) peppers, capers), slices of smoked sausage, ham, anchovy fillets, seafood, or mussels. It can be served as an entrée, a savory, or a snack.
In classic French cuisine
A pizza is prepared as a tartlet of shortcrust pastry (basic pie dough) or puff pastry garnished with a purée of tomatoes, olives and anchovies. Miniature pizzas are served as cocktail snacks.
- Crumble 1 5 g fresh baker’s yeast ( 1 cake compressed yeast)
- 3 tablespoons warm water containing a little sugar and leave until frothy (about 1 5 minutes).
- Alternatively, sprinkle 2 teaspoons dried yeast into the same amount of water and sugar, stir until dissolved and leave in a warm place until frothy.
- Sift 350 g strong plain (bread) flour, make a well in the centre
- Pour in 300 ml warm water
- 4 tablespoons olive oil.
- Add the yeast and I teaspoon salt.
.Work the dough with the fingers, then knead on a floured board until the dough becomes smooth and elastic (about 10 minutes). Roll it into a ball, dust with flour and leave in a covered bowl in a warm place away from draughts until it has doubled in volume (about 1h hours).
Knead for a further minute, then roll out into a circle about 25 cm (10 in) in diameter. Raise the edge with the thumbs to form a rim. The pizza is ready for filling and baking in the oven.
- Spread 6 large spoonfuls of well-seasoned passata (tomato puree) or tomato concassée (This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded, and chopped)
- On a base of pizza dough. Add 400 g Mozzarella cheese, cut into fine slivers, 50 g (2 oz) anchovy fillets
- 100 g black (ripe) olives and spread evenly on the pizza.
- Sprinkle with oregano to taste. Season with salt and pepper and pour 4 tablespoons extra-virgin olive oil over the top. Cook in a preheated oven at 240 degrees celcius (475 F) for 30 minutes.
- Make some fairly short pastry with 500 g plain (all-purpose) flour
- 175 ml (6 fl oz, 3/4 cup) good-quality olive oil and a large pinch of salt.
- Leave overnight. Then flatten the dough by hand and line a lightly oiled tart (pie) plate with it. Open some mussels over the heat, then remove from their shells.
- Add them to a mixture of chopped shallots, salt, pepper,
- 5—6 pounded anchovies
- 2—3 crushed tomatoes.
- Spread this mixture over the dough and garnish with 2 anchovy fillets arranged in a cross and a few black (ripe) olives. Sprinkle with grated Parmesan cheese and a dash of olive oil and cook in a preheated oven at 230 degrees Celcius. (450 F ) for 12 minutes.