Tuesday, November 02, 2010


I just burned my mouth on this:

It was worth it. This is my "made up" pizza recipe, heavily borrowed from Croma restaurant in Boston. I used to order their Pizza Fiorentina all the time and loved it.

Here's how to make it.  I like to call my version Pizza Signorina. You'll see why in a bit.

Kate's Pizza Signorina

A softball-sized ball of pre-made fresh pizza dough. Please, not that processed crap in a can. You can usually find the good fresh stuff in the refrigerated section at Whole Foods or near the deli/bakery section at other grocery stores. Sometimes you can find it in the freezer section, in which case you just need to plan ahead. Or go nuts and make your own from scratch.
High heat cooking spray (canola is good for this)
A small handful of cornmeal

A small can of tomato sauce (Not pizza sauce. Season this yourself!)
1 tablespoon dried oregano, basil, "Italian Seasoning" or any combination thereof
1 large clove garlic, pressed
1 teaspoon kosher salt
1/2 teaspoon (or more) freshly ground pepper

3 or so ounces of raw baby spinach
Olive oil, salt and freshly ground pepper
1 ball fresh mozzarella, sliced very thinly
8 or so oil-cured black olives, halved and pitted (don't sub brine-cured olives like kalamata, they are too acidic and it tastes BAD)
2 whole eggs

Preheat your oven to 450 degrees.

Prep your pan: Spray a large cookie sheet with the cooking spray and sprinkly the cornmeal over it. You just want a dusting of it.

Stretch the dough between your hands, without ripping it, until it roughly resembles the shape of your cookie sheet (just slightly smaller). It doesn't have to be perfect. Try to leave a little rim around the edge of the dough that's thicker than the middle. The middle should be fairly evenly thin.

Place it over the sheet and stretch it as needed. Let it be for a minute.

Prep your sauce: combine the sauce ingredients in a small bowl and stir to combine. Spread about half the sauce on the dough, leaving about 3/4 inch around the edges of the dough. You should have only a thin coating of sauce, and you should be able to see the dough through the sauce. This is not a super saucy Domino's-style pizza. Reserve remaining sauce for another pizza (you can freeze it in a baggie if you want.)

Drizzle the baby spinach with a tablespoon or so of olive oil, and season with salt and pepper. Toss to coat/combine. Layer the spinach on top of the sauce, then the cheese, then the olives. Put it in the HOT oven for 10 minutes.

It will look something like this when the timer goes off:

Be careful taking it out of the oven as it may be a bit "juicy" at this point. Now, crack the two eggs on top of the pizza. (This is where it gets its name. It's like the Italian Croque Madame. You know, because it looks like boobs with the two yolks on top. Sort of.) Put it back in the oven for another 10 minutes.

At this point, it should look like this, or slightly neater if one of your yolks didn't bust like mine did.

Slide it off the sheet onto a cutting board, and (here's where I don't follow my own instructions) wait five minutes before cutting and eating. Hopefully you won't burn your mouth, but even if you do, it will be worth it. The eggs should be just barely runny and add this incredible creaminess to the pizza. I love it.

This pizza is especially great served with a little bit of red pepper flakes and some red wine. Mangia.

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