Magazine article Sunset

Pick Your Topping: "Pizza Is Not about a Lot of Stuff on Top; It's about the Balance Offlavors," Says De Conti. Here Are Three of His Favorite Combinations, Plus Wine Pairings for Each

Magazine article Sunset

Pick Your Topping: "Pizza Is Not about a Lot of Stuff on Top; It's about the Balance Offlavors," Says De Conti. Here Are Three of His Favorite Combinations, Plus Wine Pairings for Each

Article excerpt

CAPRICCIOSA (CAPRICIOUS) TOPS 1 PIZZA

Make dough as directed. In step 10, top pizza with: 1/4 cup canned coarsely pureed or ground tomatoes; 1/2 cup lightly packed coarsely shredded low-moisture mozzarella; 2 oz. very thinly sliced prosciutto cotto (Italian-style uncured ham) or freshly sliced uncured boiled ham, torn into large shreds; Y2 cup Sauteed Mushrooms (recipe below); and 3 oz. drained marinated artichokes, sliced into thin wedges. Bake. PAIR WITH: Napa Valley Cabernet.

SAUTEED MUSHROOMS MAKES ABOUT 1 1/2 CUPS

Trim any tough stems from 3/4 lb. mixed fresh mushrooms and wipe caps with a paper towel if dirty. Cut bite-size. Heat 2 tbsp. olive oil in a frying pan over medium-high heat. Add 2 small finely chopped garlic cloves; sizzle a few seconds. Add mushrooms and 1/4 tsp. sea salt and cook until starting to brown, 5 minutes (add a splash of water if browning too fast). Cook over low heat, covered, 5 minutes. …

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