Pizza con Cimi di Rapa, Pancetta, Ricotta, Ajvar e Olive
Pizza with Broccoli Rabe, Bacon, Ricotta, Ajvar and Olives
want of a better name, I called this blog entry "Pizza Primavera" or "
Springtime Pizza", because it is indeed a pizza and it is also
officially the first day of Spring- is that good enough for you? The
fact of the matter is, that I couldn't think of a nicer way to describe a
pizza with a broccoli rabe topping like this and with the cheese-curd
and ricotta on there too- it deserves a special kind of name- don't you
I somehow didn't think that the slightly bitter broccoli rabe
would go well with a tomato sauce, so I came up with the bright idea of
using Ajvar- spicy and tangy, to compliment the greens- and a little
creamy cheese curd mixed with salted ricotta gave a little mildness to
the whole thing. Maybe not very traditionally Italian- but red, white
and green nevertheless!
here we go- and this is a time for straight talking. It is a weekday
night and you have been at the office for 9-10 hours. You might possibly
want to start messing around with flour and yeast and start kneading a
dough. And I would applaud you- I would. But I would also applaud you if
you did what I did and used a store-bought pizza dough on the roll.
Seriously- life is too short to be exaggerating with every single little
aspect of your food being home made. As long as you are putting good,
fresh and healthy ingredients onto your pizza, I would say that the
dough is the least important aspect of this dish. After all- making a
wonderful home-made dough and then putting on a load of fatty cheese,
salami or worse kind-of defeats the point! End of rant- on with the fun!
I had to do a tiny bit of prep-work nonetheless for this- but it
was all done in 5 minutes! In the time it took to steam the broccoli
rabe, I de-stoned the olives, grated some salted ricotta cheese and
browned a little finely chopped bacon in a dry frying pan. Easy! Next
step was assembly time!
I crushed a clove of garlic and mixed it together with 2
tablespoons of low-fat cheese curds and 1 tablespoon of grated salted
ricotta cheese. I added a little pepper, nutmeg and a tiny drop of olive
oil. That was topping number one finished. Number two went straight
from the jar onto the pastry dough- Ajvar! 1 heaped tablespoon was
enough- spread evenly over the pastry, it gives a nice tangy base for
the other ingredients- and they went on next. First, a few blobs of the
cream cheese mix here and there and then the broccoli rabe, which of
course I also spread out evenly. Next came the olives which I also
distributed evenly and then came the bacon bits which I sprinkled all
over. I gave a final seasoning of freshly ground pepper, a sprinkle of
caraway seeds and a little more nutmeg and popped my pizza into a
pre-heated oven at 450° for 10-15 minutes, until it was crispy and
brown. Your oven may need a little more or less time- just make sure to
have a high heat and be close at hand! And as soon as it's ready- get it
while it's hot! And buon apetito!