Tonight our cocoon of silence will be pierced by a family with two lively and lovely young men. If the nice weather continues we will show them all the nice spots in ‘la bella Toscana’. The menu for the following days will hopefully satisfy their appetite after a nice day outside.
After a long travel time a home made pizza will probably be a success. La pizzaiola is a concentrated tomato sauce which will be the first thin layer on the dough. For the dough of a pizza use a ready made one, or make one yourself. I took a solution in between and bought a mix for pizza dough where you just have to add water and yeast. Take time for the dough to rise. Roll it in the size of your baking sheets. Fry 1 finely chopped onion and 4 garlic cloves in some olive oil. Add 1 spoon of dry basil, 1 small can of peeled tomatoes. Let simmer and stir now and again. Normally I would surely add a spicy pepper, but not spicy is better than too spicy for the following days. Add salt and pepper by the taste. The sauce has to become concentrated.
After preparing the dough and the pizzaiola you can start creating different pizzas. On request we go for a tropical version and a simple Margherita. For the tropical pizza add drained pineapple slices (10 slices) out of a can, tuna out of a can ( 2 cans ) and mozzarella on top. For the Margherita add slices of fresh tomato, fresh basil and mozzarella. To get a different taste a thin puff pastry covered with a layer of 250 grams of ricotta , 2 tablespoons of fresh chopped parsley, chopped garlic and a lot of pepper (Yes!), thin red onion rings of 1 large onion marinated in 2 table spoons of red wine vinegar and 2 table spoons of dry thyme, black olives and salted anchovies (pissaladière-like version).