I dedicate myself to this recipe because it has a unique and unclear story. It takes the names of “Napoli” in Rome and “Romana” in Naples as if neither of them would acknowledge its authorship. These names often refer to a classic Margherita with anchovy in oil or capers, oregano and garlic; and very often, the recipe is without mozzarella. Now, I will suggest my reinterpretation of the recipe that is a radically changed recipe. Else, where’s the fun in it!
First, I replaced the tomato sauce with tomatoes confit, the garlic with a fresher taste of the Stracciatella pugliese (cheese produced from Italian buffalo milk in the southern of Italy) in lieu of mozzarella. While the traditional aromatic and unique basil remains, capers have been replaced with their fruits: Caper berries.
Let’s start to prepare the ingredients for our pizza. The first step is to put cherry tomatoes in the oven due to their slow cooking! Once the tomatoes have been washed and cut in halves, put them on a backing tray, with backing paper and the cut half oriented upward. Second, flavour the cherry tomatoes with salt and oregano, abundant brown sugar and very little EVO oil. Baking the tomatoes at 170 decrees for approximately 1 hour and 30 minutes. They will need to be as dry as possible but not burnt.
Now, it’s time to focus on the preparation of fresh anchovies. Once the fish bone’s head has been taken off and the two fillets divided, clean the fish and grill it with a little bit of sunflower oil. As soon as the fillet becomes white while cooking, immediately remove anchovies from the grill and let them to cool down.
Finally, the preparation of the ingredients includes only two more steps that are cutting caper berries in thin slices and washing basils’ leaves.
Now, we can start preparing our pizza. Following this type of recipe, I would go for a relatively thin and crispy pizza. Roll out the pizza dough and cook it with no ingredients a part from a tiny bit of EVO oil. Once the base is cooked, add the garnish. The first ingredient to go on the base is the Stracciatella pugliese cheese. The latter not only facilitates the mastication and makes the pizza softer but also works as a sticky base for all the other ingredients. Then, add on the top of it tomatoes confit, basil, caper berry and anchovy slices. Last, flavour the pizza with oregano and very little EVO oil.