.......Corse Recettes - Pizzas

 

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Ahhh Pizza! Biting into a thin soft-crust pizza from one of the little Pizzerias of Corsica is absolute heaven! What makes it so special? Its the Olive Oil crust (and of course the wonderful charcuterie and fromage de Corse).

Quatre Fromage and Assorted pizzas from Le Chariot in Algajola, ( (2 left), Quatre Fromage and Rein Blanche from Le Patio, Calvi (2 right)

Thanks to a pizza crust recipe from an old Italian cookook, we now enjoy wonderful Corsican pizza at home—and you can too! Our Friday-night pizza ritual instantly return our sights, tastes and scents to Corsica, to the places where we love to dine...Bon Appétit!

Quatre Fromage - Four Cheeses (see Top-left photo)

  1. Apply a thin layer of olive oil to rolled-out crust. (See dough recipe below)
  2. Apply approximately 1/4 cup of sweet tomato sauce to the crust. Starting at the center, slide a spoon in spirals over the crust to make circles in the sauce.
  3. Alternate sliced (or shredded) Mozzarella, Gruyere on the crust, then add crumbled Bleu and Goat cheese.
  4. Dot with Kalamata olives.
  5. Top with light dusting of crumbled Herbs de Provence spice (rub between your hands).
  6. Place in oven preheated to 495 degrees and bake for approximately 10 minutes, until bubbly and light brown. Let cool some before eating.

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Fromage et Oignon- Onion with Cheese (see Top-right photo)

  1. Caramelize Onions: Slice a sweet Onion into thin "orange-like" slices. Saute in olive oil for a few minutes, then add 1/4 cup water. Add a lid and continue to Saute until the water has evaporated. They should be tender and lightly brown.
  2. Apply a thin layer of olive oil to rolled-out crust.(See dough recipe below)
  3. Apply approximately 1/4 cup of sweet tomato sauce to the crust. Starting at the center, slide a spoon in spirals over the crust to make circles in the sauce.
  4. Scatter the onions over the pizza.
  5. Alternate sliced (or shredded) Mozzarella and Gruyere on the crust, (Goat cheese is optional).
  6. Sprinkle crust with salt.
  7. Place in oven preheated to 495 degrees and bake for approximately 10 minutes, until bubbly and light brown. Let cool some before eating.

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Reine Blanche Pizza- The White Queen (This is rich! And the fact that it uses no tomato sauce is great when fresh sauce is unavailable).

  1. Apply a thin layer of olive oil to rolled-out crust. (See dough recipe below)
  2. Alternate slices of ham and mushrooms, with Mozzarella and Gruyere cheese on the crust.
  3. Dot with Kalamata olives and very small dribbles of Crème Fraîche (otherwise the crust gets too moist).
  4. Place in oven preheated to 495 degrees and bake for approximately 10 minutes, until bubbly and light brown. Let cool some before eating- this one stays warm awhile!

......Preparation:......................After Cooking: ...........

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Olive Oil Pizza Dough: (Use a food processor with the metal blade. Takes about 5 minutes to prepare, and approximately 4+ hours to rise)

  1. Microwave 1 1/4 cups Water on high for 1 min 45 seconds, until HOT to the touch. Pour into food processor.
  2. Add 1-to-1 1/4 teaspoons Active Dry Yeast (use the larger amount in Winter).
  3. Add 2 tablespoons Extra-virgin Olive Oil. Run processor 3-4 seconds until smooth and slightly frothy.
  4. Add 1/2 teaspoons Sea Salt.
  5. Add 3 1/2 Cups unbleached all-purpose Flour.
  6. Run processor about 30 seconds, until the dough comes together in a ball. It should be sticky to touch, but able to form a "ball" shape.
  7. Spray a medium-large bowl with cooking oil (Olive or Canola) and put the ball of dough inside. Cover with plastic wrap- tucking the plastic in around the ball.
  8. Place the dough where it will have gentle warmth for about 4 hours. Let rise until close to double it's size, (depends on the warmth), and separate into 2 balls**.
  9. Roll crusts out on a lightly floured surface to approximately 15 inches. (If dough is too elastic to stay rolled size, let rest for 5-10 minutes and retry).
  10. Place crust on pizza tin that has a thin coating of cornmeal applied (to prevent sticking).
  11. Apply. your own toppings, or try the three recipes above. Just remember these are somewhat delicate crusts when piling on the ingredients!

** Note: you can freeze one (or both) of the pizza doughs for future use: Wrap balls securely in plastic wrap, then place in sealed plastic bag in freezer. To use, place in refrigerator in the morning, then bring to room temperature (1+ hours) before rolling the dough out.

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