Pizza Orientale, an Exotic Pizza

This combination of fruit and chicken is decidedly unusual by Italian standards – you won’t find it at our local pizzeria — but it is good, and it also invites improvisation.

For example, you could use swordfish or salmon steaks instead of chicken breast. The recipe will make 4 pizzas; you’ll need:

  • 2 1/4 pounds (1 k) pizza dough
  • 2/3 pound drained tomato pulp from a can
  • A chicken breast, diced
  • 2 slices pineapple cut in the long direction, peeled and diced
  • 1/4 pound (100 g) cashew nuts
  • 1/2 pound (200 g) mascarpone cheese (mild cream cheese will work as a substitute)
  • Poppy seeds (as a variation, use sesame seeds)
  • Olive oil

Prepare the dough, divide it into 4 parts, and let them rise for an hour. In the meantime, peel the slices of pineapple and dice them. Dice the chicken breast and sauté it in a quarter cup of olive oil, seasoning it to taste with salt. After about 4 minutes add the pineapple, and after a couple more add the cashew nuts. Heat through, remove the skillet from the fire, and spoon out the excess oil.

Shape the dough into 4 disks, and spread the tomato over them, seasoning it with a little olive oil and salt. Spread the chicken mixture over the pizzas and bake them in a 450 F (220 C) oven for 10 minutes, or for about 5 minutes in a pizza oven. Remove the pizzas, distribute the cheese over them and sprinkle them with poppy seeds, and bake them another 10 minutes in a conventional oven, or another 3 in a pizza oven. Serve at once.

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How to bake pizza in a wood-fired oven


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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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