Garlic, mozzarella, anchovy, caper, fennel, tomato and pecorino Romano pizza. It was good. I put olive oil and garlic under the cheese, then put dollops of tomato puree on top of that. The dough rose higher than I wanted it to, it was very puffy and dense. Next time will use half or less and will stretch it thinner.
by alisastarrr
7 Comments
Fennel on pizza is not for me (but this is my taste). For the rest I like what I see. Well done job. 👍
Looks more like a focaccia whit way to many toppings, i would eat that whithout a regret tho bet it tasted delicius
It looks a little busy but I’m sure it tastes great.
Too much stuff going on for me.
I like my pizza to be margherita base (tomatoes + mozzarella) + 1-2 ingredients max also I don’t like garlic.
Still, that’s just my opinion, it’s not a crazy pizza, you did not put too much of any of the ingredients, the base seems good, the look seems good. It is your own pizza so you can make it the way you like it. There are multiple places in italy that make gourmet pizzas that usually put a lot more stuff/strange combinations of ingredients, I’m not a fan of that (aside from some simple pizza bianca like with stracciatella and mortadella and granella di pistacchio) but that’s a thing and your version is not that different from some gourmet pizza.
I think the best thing you did was the distribution of the ingredients… A well-made Italian pizza doesn’t have to be overloaded with ingredients, and even though you chose to put a lot of them, you distributed them so that the pizza base was still the star. That means you got one of the main difference between pizza in Italy and outside.
I’d suggest less is more. Pizza should have hints of tastes unless it’s a plain cheese classic. Otherwise it looks great. Did you make your own dough? Ever prepare white pizzas?
So many extremely strong flavours here. It’s your pizza though, so you can make it the way you want to. However if you’re keen on ever making something a bit more traditional, definitely do not put these flavours together. Also garlic on pizza is extremely rare, almost unseen here in Italy, while pecorino romano is one of the strongest cheeses in Italy, and definitely one of the rarest to put on pizza. I’d use a simple base – tomato sauce and mozzarella and then pick one ingredient as the star of the dish + 1-2 complementary ingredients that would go well with the main one. If you ever have access to some good tomatoes in season then a simple tomato and cheese pizza could also be fantastic.
Too busy. Apparently is common opinion that a dish must be spread with some kind of leaves and full of garlic in order to be italian. I am sure it will taste good but as a general rule, do not overload ingredients.