Pancetta, Fig & Arugala Pizza
With Roasted Tomatoes,
Garlic & Vidalia Onions

The wonderful Daring Bakers blogged pizza this past week, but not any kind of pizza, an authentic piziolla style pizza with high flying tossing and flipping, the way the pro's do it. Did you know there are major pizza tossing competitions in America as well as Italy?

I was looking forward to this challenge and I thought with how often I make homemade pizza it would be a breeze. I should have taken pictures long ago but I kept putting it off and thought to myself I'll do it next week. This past week when it was posting time I was still getting over a cold and wasn't up to playing with the dough, let alone tossing it, so I unfortunately passed on this months challenge. :(

So here it is Friday night, pizza night in our household! I had already planned on the types of pizza I was going to make for the challenge so I went ahead and made those tonight. Besides pizza, I made Panzerotti's, little folded pizza's, simply with cheese and sauce. For one of the pizza's I made my kids' favorite of pepperoni.. my little American traditionalists, and for my pizza I made Pancetta, Fig, and Arugala with Roasted Tomatoes, Garlic and Sweet Vidalia onions. The house smelled so wonderful with the roasting of the vegetables!

For some reason I still haven't been able to get fresh figs in my area, so I used some dried figs I had on hand and reconstituted them in Madera wine. Madera has undertones of raisins, it was a wonderful choice for soaking and softening the figs.

I had my Italian butcher slice the pancetta around 1/2 inch thick and then I cut them into cubes. After browning them slightly they were a perfect size. They continued cooking in the oven while the pizza's were baking. I left the arugala in semi large and whole pieces. Arugala is a peppery leafed salad type green. Very similar in spice to a red radish or horseradish. Very common in Italian cuisine. I also used fresh buffala mozzarella medalions.

I did try tossing my pizza's but that didn't go well. I prefer draping my pizza dough over my hands and then pressing them into the dish. I'm definitely not pizziola pro material. I also pre bake my dough for 15 minutes. I know this is so not the normal way of making a pizza, but when I use heavy ingredients it works better so that an evenly crusted pizza is achieved.

Here in the picture below you can see the little Panzi's.. very traditional in our home. I make panzi's in different shapes and sizes often. On Christmas eve night, we make large Panzerotti's (as well as sea food) and stuff them with sausage, vegetables, sauce and cheese.

I still need to get caught up on reading everyones Daring Baker Challenges!
Have a great weekend Y'all!
Ciao and Buon Appetito!
Laurie

8 comments:

The Blonde Duck said...

I have a surprise for you at my blog!

Proud Italian Cook said...

Can I invite myself over next Friday for pizza! All of it looks amazing! I'm loving your photo's!

Passionate About Baking said...

BEAUITFUL pictures & fabulous toppings laurie. I like yours the best...great choice of toppings! Very yummy indeed!

Lori Lynn said...

Hi Laurie - We make a good amount of pizza, but I've never thrown it. Maybe one day I'll give that a try. Sounds like it takes some skill though.

Your toppings sing to me. I bet that pizza was fabulous.

Vera said...

I hope you are feeling better, Laurie. The pizzas look and sound fabulous!

celine said...

Yes fresh figs have been gone for long now! I love your toppings always different, unique and so Italian! I am sure it was smelling good in your kitchen!

Pat said...

Wow your DB pizzas look great! Ilove the idea of Pancetta, Fig, and Arugala together!

Alexa said...

wow!this is epic!so unique. i like yor style. my family so love your pizza recipe. all of them.