Polpo pizza

    I must have made hundreds of pizzas over the years but I never tire of having a go at new versions, and last night's was just that: a pizza bianca (though not the same as Leon's lovely one) and the first recipe I've tried from Polpo: A Venetian Cookbook (of Sorts). The dough for this one was, like Leon's, made with '00' flour, and the topping was mozzarella, Parmesan, red onion and thyme - wonderful!

    Among other topping suggestions included in the book are zucchini, mint and chilli, stracchino, potato and rosemary, asparagus, taleggio and speck, and prosciutto and rocket. I'll happily make them all.

Comments

[adele geras]

Have to admit to CHEATING but I made a nice pizza last night with a SHOP BOUGHT BASE!!Horrors! Just used what was in the fridge for topping: tomato sauce, salami, mushrooms, and the odd olive. Tasted v. good. You can't really go wrong with a pizza. Even horrid school pizzas taste sort of okay ish...but yours sounds just blissful. Clever old you!

[adele geras]

Sometimes make pizza using garlic flatbread as a base...that works. And I've also made scone pizza. It's endlessly adaptable.

[ctussaud]

A bit different, but this is very good.
It came up on a newsletter called Tasty
Diaries to which I subscribe. It is in
effect a pizza baked onto a wrap or
tortilla so the base is very thin and crispy.

http://www.tastydiaries.com/TD/Recipe_archive/Entries/2009/9/10_Quick_and_staggeringly_good_fresh_herbs_white_pizza.html

Naan bread makes a good pizza base as well,
especially the garlic and coriander ones.

[ctussaud]

I have deleted and re-posted my previous post once to try and overcome its having appeared partly beneath the right-hand sidebar. The link appears to work, even though it is partly obscured.