Pizza alla Napoletana

What better way to make use of summer's finest fresh flavors than by making a simple pizza. Did you know an authentic Italian pizza contains only a few simple high quality ingredients?

I know that may seem weird to most of us because we're used to piling a bunch of crazy stuff on pies but according to Biba Caggiano in her book, Modern Italian Cooking "good pizza should not be smorgasbord of contrasting and, very often, clashing ingredients, but rather an orchestration of well-balanced tastes that complement each other. To be good, pizza needs only three things: a crisp good dough, fresh tasting ingredients, and a light hand in using them."

As you can see, this Pizza alla Napoletana contains only a few ingredients but they've got to be stellar. It is ideal for using those perfect tomatoes fresh from your garden, if and when you're so lucky to have some. As for me, I simply squeezed the juice and seeds out of a vine ripened orb and called it garden fresh. Hey a girls gotta' do what a girl's gotta do, but some of those lovely tasty little mini plum or cherry tomatoes packed with flavor would work just as well.

Along with a couple of minced garlic cloves, a sprinkle of oregano, some fresh mozzarella as well as assorted grated Italian cheeses courtesy of Trader Joe's and a smidgen of good olive oil, last night's dinner was ready before I was. 

Incidentally, this pizza looks less "rustic" than usual because I cooked it in a number 9 cast iron pan that I warmed on top of the stove before it hit a 500 degree oven. The result was an incredibly crisp crust - relatively thin just as I prefer and cleanup was a cinch. No messy peel to wash, no cornmeal mess to sweep off the oven floor and no leftovers. Darn! 

Pizza alla Napoletana (from JBug’s Kitchen adapted from Modern Italian Cooking, Biba Caggiano)

2 fresh ripe tomatoes

2 garlic cloves, minced

1 teaspoon dried Italian seasoning or 2 tablespoons fresh oregano

3/4 cup freshly grated mozzarella cheese or 4 cheese blend

1 tablespoon olive oil

Pizza dough for 1 12 inch pie

Preheat oven to 500. Brush a small amount of oil onto bottom of a well-seasoned 9 or 10 inch cast iron pan. Roll or stretch pizza dough out to 12 inch size and line bottom of pan. Using kitchen shears, cut off any excess dough. Squeeze juice and seeds out of tomatoes and slice very thin. Arrange on top of pizza dough followed by garlic, oregano and grated cheese. Sprinkle lightly with olive oil. Place plan on high heat and cook for 2 minutes or until pizza starts to sizzle. Move pan to the oven and bake for 10 to 12 minutes or until crust is golden. 

A year ago - Roasted Salmon with Tomato Basil Relish

Two year's ago - Clam's Casino Casserole with Lemon Pasta

Comments

[Lea]

That pizza does look like the pies I saw and enjoyed in Italy I got to spend 6 weeks there with friends) - they were all of very thin crust - slightly charred on the bottom - and nominal - high quality ingredients - my favorite was speck! I love your use of the cast iron - brilliant in so many ways - the transfer of heat, ease of clean-up - good flavors - wowsa you are one smart lady!!

[June]

Lea - I really enjoyed it, but I know if you know who was here, he'd be sayin' where's da' meat. We've tried the cast iron method before with less success so I was pleased with the results here. The key is to heat the pan with the pizza in it until it's very hot before it hits the oven. Who knew? Thanks for the kudo's and hugs back atcha'.

[Lorraine]

The first time I was in Italy (and the last time) was back in the 80s. I was a stupid little 20 year old and was shocked by the pizza I discovered there. Wish I knew then what I know now! Beautiful pie.

[June]

Thanks Lorraine - we're beginning to enjoy the less is more version too, although the one we had from Rosati's during our renovations was pretty darn great with its ton of toppings. Maybe variety truly is the spice of life - at least when it comes to pizza.