Better quality, fewer toppings is my style. Start with handmade dough, passata (simple strained) tomato sauce, fresh basil, fresh soft (buffala) mozzarella. I usually do one with added proscuitto and sicilian (spicy) olives. One of my other faves is dough, pesto sauce, mozza, calabrese salami, sicilian olives and mushrooms. Oh yeah, and you have to make sure to throw a little olive oil and salt and pepper on top before you bake it and then some oregano on as soon as it comes out. Jamie Oliver’s “Jamie’s Italy” is a good cookbook if you like that kind of thing. Shows you how to make the dough and sauce which are key.
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