Polpo pizza - 2

    The other day it was the red onion and thyme pizza, now it's the courgette one from Polpo: A Venetian Cookbook (of Sorts).

    The book's style and ethos (and that of the restaurants behind it) is pared down and simple - dishes are made with as few ingredients as possible, nothing is for show, flavours thus speak clearly. That's evident in these very straightforward pizzas, today's one being topped with Parmesan and mozzarella, ribbons of courgette, flakes of chilli, and - once out of the oven - a sprinkling of chopped mint.

 

    Drizzle it with olive oil if you wish (we did) and serve to an appreciative crowd; even the carnivores loved it.

 

Comments

[Freda]

Thank you for this cook book recommendation - just the kind I love. The story of how it came about is wonderful and very readable, and as I'm off to London quite soon I might just look up the restaurant (and it's put me in the mood for another trip to Venice!I've not been back since I studied landscape design there many years ago..)

[Cornflower]

I'd love to visit one of their restaurants, too.
(And I've never been to Venice ...)

[Freda]

I experienced the Stendahl Syndrome in Venice - just learned about this from the book! More soon!

[Cornflower]

Good!