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!