Lots of people ask me for my pizza recipes. I first learned to make pizza from my grandfather Albert Fascia (dcd. 2004). I have fond memories of him laying the sheets of dough out in front of the fireplace to leaven overnight draped in a damp tea towel. I am not faithful to his original recipe as I have explored deeper the art of pizza making, but I cannot deny the strong early influence his methods had on me.
Inspired by Exeter Street Bakery by High Street Kensington, London
Using a pizza al trancio style base dough. Blind bake at 250C for 5mins
- Half a tin of chopped tomatoes. Add a few antipasto style slow baked tomatoes and a bit of tomato puree paste to intensify the flavours.
- Slice the courgettes longitudinally with a potato peeler to get nice flat strips.
- Remove the pizza from the oven, it should be rising and bubbling. Spread the tomato mix over the base with a spoon then drape in courgette slices. Pack them tightly as they shrink with baking. Drizzle generously in olive oil and cracked black pepper
- Bake in the oven for 15-20mins.
Pizza al taglio style rather than thin round.
Blind bake dough for 5mins
- Chopped tomato with garlic, spoonful of homemade pesto and 1/2 clove finely chopped garlic.
- Wild boar sausage.
- Drape finely sliced pieces of emmental over the top.
- Season with black pepper and drizzle capful of olive oil over top.
Bake in oven for 10mins and enjoy hot with salad and a glass of fruity Sangiovese.
Tagliatelle with fresh homemade pea and rocket pesto
Pestle together the following:
– 30g pine kernels
– 20ml olive oil
– 20 fresh basil leaves
– 10 fresh rocket leaves
– 3 tsp of frezh garden peas
– 1/2 clove of garlic
– dash black pepper and salt
– 3 tsp fresh finely grated parmesan
Cook tagliatelle al dente and strain out water. Add tagliatelle back to the pan and add generous coating of olive oil. Stir in the pesto and turn through the pasta for 5 mins.
Serve with cracked black pepper, parmesan scrapings and a glass of good dry white wine