 
Don’t you ever wish you could
try some real delicious pizza? Made in a traditional oven making it
toasty and crispy, a genuine Harpo’s Pizza is definitely worth tasting.
The tantalising pizza that needs to be eaten during the month of
April is Pizza Capricciossa where executive Chef Saroj and his team whip
this fantastic culinary delight.
Capricciossa, means `capricious’ in English meaning careless, casual,
frivolous, whimsical. There are many Italian and pizza restaurants
(pizzerias) around the world taking up to this name for its fanciful
approach. The ingredients we identify with this pizza were added
originally on a whim. Not surprising to think those would be at hand, in
an Italian kitchen.
It isn’t known how the true story for the Pizza Capricciossa came
into being, but it was like a rebellious one in fact. The Capricciossa
Pizza belongs to the Lazio-style pizza family which hails from Rome,
Italy. There are two aspects to a typical Lazio-style pizza where it is
popular and is cooked in long, rectangular baking pans that are rather
thick (1-2cm) in an electric oven with a muffin-like crust. The other is
that in pizzerias, pizza is served in a dish in its traditional round
shape.If you’re willing to take the trouble, then make this scrumptious
pizza at home!
Method: The dough for Pizza Capricciossa should be made early. Pour 3
oz of hot water into a bowl. Whisk in 1/4 a teaspoon of sugar, then add
one and a half teaspoons of dried yeast. Leave it on one side until it
becomes frothy for about 15-20 minutes. In a larger bowl, sift 8 oz of
flour and 1 teaspoon of salt together. In another bowl, beat one egg.
When the yeast mixture is frothy, add it to the flour, then add the egg
and mix it all into a dough with your hands. Place the dough on a work
surface and knead for about 10 minutes until it’s really smooth and
elastic.
Put the dough back in the large bowl and rub olive oil over it. Cover
with a clean damp cloth and leave it for about an hour. When it’s
doubled in size, knead again for about five minutes and roll out flat.
Preheat the oven to 425F.
Take a baking tin or pizza stone and brush with olive oil. Lay out
the dough on the tin or stone.
For the topping, put the tomatoes in a sieve and drain the juice off.
Then put them in a blender or food processor along with 1 teaspoon of
basil, 1 tablespoon of tomato puree and a dash of salt and pepper.
Liquidize the mixture and spread over the top of the pizza.
Slice 4 oz of salami (alternative like chicken, ham can be used) or
sliced pepperoni thinly and arrange on the pizza. Sprinkle 2 oz of
mushrooms, 1 fresh pepper (deseeded and sliced) and 1 tablespoon of
capers over and add 2 tablespoons of Parmesan cheese. Rub a little olive
oil over the top. Let the pizza stand for 10 minutes before cooking for
15 minutes or until the cheese turn brown. It’s ready!
Fill the coupen below and three lucky readers will win a Harpo Pizza
each to munch and crunch while reading Panorama magazine!
Buon Apetito! |
