This is my mostest favoritestest pizza of them all, the one to find them, the one to bind them. I do not know what an Italian connoisseur would say about it and I don’t care, I love it.
Ingredients:
400 g of fine flour
1 teaspoon of salt
baking powder
250 g soft cottage cheese
2 egg yolks
5-7 spoons of vegetable oil
cream
anchovies
shrimp
grated edam cheese
tomato sauce/ketchup/paste
blue cheese
1 onion
oregano
basil
Dough making: Mix the cottage cheese with the egg yolks, salt, and oil. Mix the flour with baking powder. Add the flour to the cottage cheese until you make a soft pliable dough. Should the dough be too hard, it is possible to soften it with cream.
Put either baking paper or fat on your baking tray and roll on the pie base. This amount of dough is for two round pies of approximately 25 cm diameter.
The toppings can be according to taste, this is the process for this one specific pizza, which I cannot stress enough, that I absolutely love:
Spread the tomato sauce on the base (I am using homemade one) and sprinkle on it some grated edam cheese. Add the shrimp and intersperse them with anchovies from a can. I also pour the oil from the can on it.
© Charly, all rights reserved. Click for full size.
On top of the shrimp add an adequate amount of grated blue cheese, grated Edam cheese, and onions cut into half moons or rings. I like to sprinkle a generous amount of dried basil and oregano on top of the cheese too.
© Charly, all rights reserved. Click for full size.
Bake for 20-25 minutes at 200°C until the crust is crispy and golden brown. The baking time can vary slightly based on how watery the various ingredients are. The shrimp should remain juicy and the onions should soften but not get completely mushy.
© Charly, all rights reserved. Click for full size.
Cut and enjoy! It is very salty, an absolute caloric bomb, and expensive to make so it is a rare treat for me. I recommend cold non-alcoholic beer to top it off. I cannot eat the whole pie in one go but this pizza actually tastes really well the next day when warmed up in the microwave too, so I get to enjoy it for two days.
I would have loved this a few years ago, but for some reason my guts have decided that fish, including shrimp and other shellfish, are disgusting. The base sounds like it would be amazing though so I might try it with aubergine, pesto and soft goat cheese which is one of my favourites.
online there is a lot of jyhad about pineapples on pizza, but before that, anchovies used to be the dealbreaker for normies in the usa. that said, i’d at least try to eat this if it was put in front of me. i wouldn’t put in the effort to make it myself tho.
now, let’s see how many FtBers we can get to do pizza recipes…
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upon hearing about the anchovies and oil, my husband asked if you’re a cat. fair question. how do you answer the charges?
@Jazzlet, I hope that never happens to me, fish and shrimp are my favorite sources of protein. The base is perfectly suitable for other toppings. My mother likes to make hers with ham and pineapple. We are using this dough for pizza because there is no need to wait for it to rise and thus it is very quick.
@Bébé Mélange, I lack grace, have a poor sense of smell, and don’t have retractable claws. I am most definitely not a cat; I am a primate and not a very good one at that.
Bébé
Oddly I can still eat the kind of anchovies you put on pizza, I like them even, I suspect fresh anchovies might be a different matter.
Charly
Fishy things were never really my favourites, and one of the side effects of my chronic pain is nausea which if it coincides with a particular food can put me right off, so I think you’re probably safe.
I don’t know about that, you are intelligent, you are creative and you have a weak back if you overdo it, all classical primate attributes /wry for the back bit