My marito gets really upset with someone starts talking about putting weird ingredients like pineapples and pears on a “pizza”. On a “focaccia”, however, it is totally acceptable. Apparently a “pizza” ceases to remain as such, when invaded by non-traditional topping combinations. (Sigh).
So, on Sunday, my husband prepared the focaccia base (from a recipe which he has titled “pizza”, but whatevs). And I set about the task of preparing the topping ingredients in an effort to broaden his Emilian horizons.
As I have already mentioned, we are in pear overload at the moment. In fact, I’m going to follow this post almost immediately with a round up of all the fantastic pear recipes I have stumbled across in my attempt to rubare as many pears from my suocera’s tree as I can! (Note: “rubare” means “to steal” in italian, but has become one of my favorite Itanglish words that sounds hilarious when said with a sufer-dude California accent).
The result of our day’s adventure into risky focaccia-ness was stunning. I have no words to explain how INCREDIBLY good this pizza… eh hem… excuse me, focaccia was. Look –
See what I mean?
You want to know what’s on it, don’t you?
So it would probably annoy you if I put it off a little longer to make another pizza/focaccia jab at my marito?
- Onto the raw dough base, we put some cubes of fontina cheese and some purple onion ring slices. Then we cooked it a while, until the dough was almost ready and the cheese and onions looked happy.
- Then we sprinkled walnuts around and toasted them for a minute or two.
- THEN we added the pears, and again toasted it for a couple minutes so that they were warm.
- At the very end we drizzled a modest amount of honey over the top… and I’m drooling just remembering it.
I can’t tell you how good this was. You’ve got to try it and let me know how it went. I suspect it would have been fantastic with a little gorgonzola as well. And, hey, should the mood strike you (as it oft does here in Emilia), you may feel the urge to throw some prosciutto on there. And I won’t say that would be a bad idea!
Go forth! Add crazy things to Italian pizza dough (just make sure you call it “focaccia”). And report back!
regarding nutritional info and #fitaly:
Thanks to a reader, I am being kept accountable on my attempts to remain fit in Italy (thank you!!). So I wanted to quickly mention some health considerations about this recipe (there’s more info in the comments below):
- this is vegetarian … no pork! (difficult feat here in Emilia!)
- we ate this whole thing in 2 separate meals between 2 people
- we used less than 100g of fontina, an un-pasteurized goat milk cheese
- we used one purple onion and 2 pears (veggie AND fruit!)
- and maybe 5-6 walnuts (whole, cracked from the shell, including skin… this makes a big difference health-wise)
- we used farina integrale instead of white flour
- rough estimates on caloric intake and nutritional info were taken from MyFitnessPal.com, where you can request my friendship if you’d like: