Fiery Pizza, or Pizza Focosa

This is a wintry pizza that will be quite nice when it’s cold out. If you use canned beans it will be much quicker to do, though perhaps not as tasty as it would be with freshly cooked beans. Another option, which would be especially good at New Year’s, would be to use lentils instead of beans. The topping quantities will be sufficient for 3-4 pizzas. You’ll need:

  • About 2 1/4 pounds (1 k) pizza dough
  • 1/2 pound (250 g) dried beans — red, pinto, or as you prefer
  • Half an onion, half a carrot, and a stock of celery
  • 1/4 pound (100 g) tomato pulp — canned will work fine
  • 2 cloves garlic, chopped
  • A pinch of shredded hot pepper
  • 1/4 pound (100 g) pepperoni (salamino piccante, firm hot sausage), sliced
  • 1/2 pound (250 g) Mozzarella, cubed
  • Olive oil
  • Hot pepper infused olive oil at table

Assuming you start with dried beans, soak them for 4-5 hours, drain them, and boil them for 45 minutes in water to cover, with the onion, carrot, and celery; salt them to taste after a half hour. Drain them, discarding the celery, carrot and onion, and sauté them for 5 minutes in a little olive oil, with the tomato, garlic, and a pinch of hot pepper.

Pull the dough into 4 disks and spread the beans over them, followed by the pepperoni and the mozzarella.

Bake the pizzas in a 450 F (225 C) oven for 20-25 minutes, or for 3-5 minutes in a pizza oven. Serve the pizzas with hot oil for those who want to further spice them up.

As a variation, you could also use 1/4-inch slices of cooked cotechino, a rich pork sausage, instead of pepperoni.

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Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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