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.