I can honestly say that the recipes in Food & Wine are the most useful recipes of any food magazine I subscribe to. Every month I choose one recipe from my most recent issue to blog about. This month I chose this, Pizza Vesuvio With the Works from Francis Ford Coppola’s restaurant Rustic. The picture in Food & Wine is gorgeous– when I saw it I knew I had to make this pizza. It really is a brilliant idea to fold over a portion of the pizza and make it into a calzone. How many people can never decide between pizza or calzone? This way, one can enjoy the best of both worlds! The flavor combination is delicious and the flavors are still on my tongue hours after eating a slice for lunch. I really loved this pizza. The dots of ricotta are what really make it.
I used a new pizza crust recipe to make this pizza. In the past I’ve used Tyler Florence’s recipe which is good for a quick crust, but the extra time I put into this new crust is well-worth the result and will be my new go-to crust even though it will take much longer to prepare. I will have to decide the day before if I want pizza instead of that afternoon. The pizza crust recipe I used comes from a great new book called Bread: A Baker’s Book of Techniques and Recipes.
I think there is something special about a family getting together to make pizza once a week. The dough can be prepped in advance, the kiddies can add their own toppings. It’s more of a family event when everyone can participate (not to mention healthier) rather than one person picking up the phone. We used to order pizza a lot. But since learning to make our own, the stuff from the chains just tastes terrible! We are spoiled with gourmet homemade “za’s” as we call them. I usually let my 4-year-old pick out his toppings from the salad bar at the grocery store. Although he likes to choose the bacon a lot, he does often lean toward red bell pepper which is a great “bang for your buck” veggie. I can’t complain.
This recipe is perfect for those of you that have family traveling to your home next week for Thanksgiving. A lot of people probably order something in or go out the night before Thanksgiving but I can’t think of a better way to make real family memories than a crowd of 10 people all topping their own pizza creations.
I don’t really eat or like olives by themselves, but on a pizza they just add that extra taste of authenticity. They go perfect with the other toppings on this pizza– artichokes, salami, ham, mushrooms and ricotta. Even if you think you don’t like the texture of something, I encourage you to put them on the pizza anyway, bake it and then pull them off. Some of the flavor will still get baked into the pizza.
You will want to put your dough into a circle or rectangle shape then make sure your calzone toppings are neatly stacked a few inches from the edge of the crust. Then fold it over and put the rest of the toppings on the pizza. The marinara can go on top of the calzone as well.
Make this in the next week! You won’t be disappointed.
Pizza Vesuvio with the Works
By Francis Ford Coppola
Recipe Courtesy Food & Wine Magazine
- 1/2 cup frozen artichoke hearts, thawed, sliced
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound pizza dough, thawed if frozen
- All-purpose flour, for dusting 1/4 pound fresh mozzarella, cut into 1-inch cubes
- 1/2 cup fresh ricotta (4 ounces)
- 3/4 pound fresh mozzarella, cut into 1-inch cubes
- 2 ounces thinly sliced baked ham, cut into 1-inch strips
- 2 ounces salami, cut into 1-inch strips
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons marinara sauce
- 2 large cremini mushrooms, sliced 1/4 inch thick
- 4 pitted olives, sliced 1/4 inch thick
- Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
- On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
- Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
- Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.