What makes a pizza a pizza?

I’m not really sure. Must you have the tomato base and/or some sort of cheese to be able to call a pizza a pizza? Either way, these two little beauties are, in the first case, a recipe taught to me by Marco and Elisabetta Nervi back in France (so I’m going to suggest that it is a pizza) and in the second case, some sort of approximation to pisaladiere, but without the olives or anchovies (and therefore probably not a pizza). They both are lovely though and well worth trying.

In other news, Wimbledon is on and every tennis court in the land is feeling the love of the two-week-a-year tennis pros – tops off, bellies out and ball skills severely lacking. Oh, and a big thanks to London for the BBC Radio 1 Hackney weekend last Sunday – what a fantastic day.

Courgette Pizza

So simple. Use a standard pizza base and roll it very thin (with semolina for extra crispiness). Then lay thinly sliced courgettes across the whole base slightly overlapping, along with whatever herbs you like (I’d go for thyme, finely chopped). generously season and give it some good olive oil action. For extra excitement you could add a little finely chopped red chilli and garlic. Cook in the hottest possible oven for about 10 mins.

Onion Pizza-ish

Even simpler: Same base. Whole chopped onion. Same herbs. Same seasoning. Same olive oil. Same option on the chilli-garlic flourish. Same oven. Same temperature. Same time. Same adoring crowd…


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