For the topping, I spread some ricotta, add anchovies (drained the olive oil), sliced zucchine and shallot. Bake the pizza on the terra cottas with the temperature of 450F for 15 minutes or until it turns golden brown. Garnish with red chilly flakes and spring onion. Bon appetite!
Wednesday, July 05, 2006
Anchovy, zucchine, shallot & spring onion pizza
Although the pizzarias in my town make wonderful pizza, I still make my own at least once a week, with the best and and freshest ingredients that I can find. My dough's recipe is from the book Baking with Julia, but the key of success is the choice of flour and handling. Do try different brands of flour and you'll be surprise to find out they all taste different. Let the dough rise slowly or even refrigerate it overnight so that the sweetness in flour has enough time to develop. To shape the dough, I press and stretch... still have no luck in tossing though... and give it a rest whenever I feel it refuse to stretch out.