Who said making your own home-made pizza is complicated?
There is something about making pizza at home that I find very satisfying and intriguing at the same time, but what brings the most fun is making pizza with family and friends, or just sharing your own experience with foodies.
When pizza comes to mind, we often think of Naples, Italy and the “Pizza Napoletana”, which has thin crust topped with tomato and mozzarella cheese, but if we add few fresh basil leaves, we turn it into a “Pizza Margherita” and we celebrate the colors of the Italian flag along the way. While this remains a classic, pizza has evolved into myriads of versions and ways of making it; in fact countries around the world have created their own versions of pizza, by adding a cultural twist, typical to the specific country, and its most celebrated ingredients.
The following recipe is one of my favorite pizzas. It is super easy and fun to make with only three simple toppings, which integrate perfectly on a thin crust, topped with fresh baby arugula and paired with a light red from Loire.
Crimini Mushroom, Ricotta and Baby Arugula Pizza
Time: 45 minutes
Servings: 4
Recipe created by: Elissar Kurban
Ingredients:
● 1 pound pizza dough, at room temperature (you can buy it, or simply make your own)
● Cornmeal, for the baking sheets ( optional)
● A drizzle of Cognac ( optional)
● 1 pound Asparagus, halved lengthwise
● 5
This Article was originally published on Wines and Vines
