eggs, pork

Day 184: Not bad, but really the eggs aren’t helping

July 3, 2007

 

This evening L and I made Pizza Capricciosa which is a pizza topped with tomato sauce, mozarella, mushrooms, artichoke hearts, basil, prosciutto, frozen peas and hard boiled eggs. It was made with one of those pizza doughs that pop out of a can- such a weird thing- and tomato sauce from a can. I was surprised at how good the base tasted, expecting cardboard and something that had the metallic taste of tomato puree, but actually they were both good. Once again my preconceptions stand corrected. The pizza dough was precooked with olive oil and salt, before adding the first set of toppings. Five minutes before the pizza was due to be ready, the second set were added; the prosciutto, peas and eggs.

This meal is easy to make, although it is the last time I will attempt to make a square of pizza dough into a circle. I only achieved raggedy round corners; the elasticity of the dough is phenomenal but is certainly was keen on staying in its original form. There were two unfortunate things about this pizza, and the first and most problematic is the addition of the hard boiled eggs. As egg loathers, we were unlikely to be converted by this dish, but having the eggs in the oven made them even less appetising than normal. In my tentative taste tests, the unbaked eggs were less rubbery, in that they didn’t have that thicker oven-cooked skin. I had the tiniest bit of yolk, which did not go down well, but I had a fair chunk of the egg white. Not my favourite by any means. Tomorrow we’ll see how Baby A finds the eggy pizza leftovers. The second problem with the pizza was that aside from the egg, the overall pizza was a little too bland. Some red pepper flakes or something a little spicy would have helped zing it up a bit.

Tomorrow we will rework the ingredients to make Salad Capricciosa. I can’t imagine that the egg will be anything other than underwhelming to us, but again we’ll give it a go.

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3 Comments

  • Reply The Home Cook July 5, 2007 at 7:27 pm

    I love eggs but I can’t imagine them on pizza. That just seems wrong on so many levels. What was RR thinking?

  • Reply Heather Cappock November 23, 2007 at 11:13 pm

    Eggs and peas on pizza? How can you not!
    My first night, the beginning of three years living in Sicily, we went to the nearest place for pizza. The selections were overwhelming. After making our decision and finally being served, I was ready to go to bed hungry rather than eat a pizza with eggs and peas. Well, “when in Rome do as the Romans”. We enjoyed our pizza, our wine, and our pasta, anti-pasta, etc.
    I have never had better pizza than true Sicilian Pizza Capricciosa, Pizza Margherita, and all the other versions of Sicilian pizza cooked in a wood fired oven just as they have been doing for many years.
    Just like spaghetti, as Americans we are too used to Ragu/Pizza Hut crap. Drop your safety mechanisms and experience what original food is supposed to be, not the pre-manufactured, pop in the microwave, deliver it to my door food.
    Just my two cents worth.

  • Reply Helen | One Year Project November 24, 2007 at 8:10 pm

    Heather, I agree entirely that food should be real food made with real fresh identifiable ingredients. I am sure that Sicilian pizza from Sicily is a million miles away from this version made with dough that pops out of a can and tomato sauce from a can. For what it’s worth, the only pizza we regularly eat/ ate since moving to the US is made in the Neapolitan style, we don’t eat delivery or frozen pizza. It was not a safety mechanism that stopped us enjoying this meal, more a dislike of blandness and all things hard boiled.

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