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Naples Pizza - Yahoo Recipe Search
Food NetworkYummlyNaples-style Calzone With Ham And Salami With Evoo, Garlic, Fresh Oregano, San Marzano Tomatoes, Fresh Basil Leaves, Sea Salt, Pizza Dough, Flour, Flour, Sheep, Cheese, Fresh Thyme, Prosciutto Cotto, Salami, Pizza Sauce, Pecorino Romano Cheese, Fresh Basil LeavesFood.comThis is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's.EatingWellHealthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti.Food52Please cease with all the sissy pizza recipes! For the uninitiated the authentic article was created in Naples sometime between 1830 and 1860. It was not created in New York or New Haven in the 1950s, and Wolfgang Puck played no role. The authentic pizza Neapolitana was the perfect match, like the one between Sophia Loren and Clark Gable in “It Started in Naples”. The tomato arrived from the New World most likely via Spain (Naples was part of the Kingdom of the Two Sicilies). There it met Sophia Loren with all the charms of its volcanic soil, water buffalo herds and abundant basilico. There was already a tradition of flat breads as well as a culture of poverty. An ideal match. To cook pizza the correct way you will need very high oven temperatures or even better, a wood fire that you can stoke with real charcoal wood. The recipe I’m offering employs those things. Not so long ago I purchased a piastra from the cool collection of Mario Batali endorsed products. Essentially it’s a big slab of stone that fits perfectly over my outdoor wood grill. You can find them at Sur La Table. If you don’t have one of these, at least use a large pizza stone that fits in your oven or at worst a very heavy iron pizza pan. You are going to have to crank the heat as high as it will go. Wood burning ovens can exceed 800, yours can’t do that (especially in a New York apartment). That’s why the outdoor method is preferred. Yea, Bobby Flay you can throw the dough straight onto the grill grate but the end result is some misshapen thing that has nothing to do with pizza. Don’t do that while I’m watching. Of course the tomato sauce, as well as the cheese, are critical too. I prefer to use canned San Marzano tomatoes (28 oz or 800grm) imported from Italy.* I also use real buffala mozzarella.** Italian tomato or marinara sauce tends to be “looser” than American. Keep that in mind. And by the way, allocate two days to do due diligence to a correct pizza. - pierinoYummlyDreaming of a vacation to the South of Italy? Bring the flavors of Naples to your home kitchen with these quick and easy Margherita naan pizzas. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).Food and WinePork products are a regional specialty thanks to the indigenous Caserta pigs that have been raised there for millennia. According to the book, “Casertano pigs are an ancient and rare breed whose origin dates back at least to Pompeii and Herculaneum (based on paintings found at those sites).” This pork is excellent in stews and salami, but these pigs also “produce an excellent lard, used often for pizza dough or casatiello rustico, a traditional Easter bread made with copious amounts of lard.”Adapted from Naples and the Amalfi Coast (Phaidon, $39.95 US/$49.95 CAN, April 2017) Slideshow: More Hearty Stew RecipesFood.comContrary to popular opinion, pizza was not Italian in origin, but it was the Italians who gave it the name “pizza”, improved upon it, and introduced it in the United States. Pizza was invented by the Greeks around several hundred years B.C. who were the early pioneers and skilled bakers, settling in Southern Italy around the Naples Region.Taste of HomeTry this savory quiche for a hearty change-of-pace breakfast. Needless to say, it's wonderful for lunch and dinner too. — Donna Chesney, Naples, FloridaOrder Naples Pizza nearby
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