Carolyne Roehm

Fall 2008, >> Flavors from Tuscany >> Flavors from Tuscany II

Individual Pizzas (makes 2 pizzas)
1lb Pizza Dough (Fresh or Frozen)
1/2 cup Grated Parmesan
4 tsp. Extra Virgin Olive Oil
1lb Fresh Mozzarella, sliced thinly
2 cups Chopped Tomatoes
1/4lb Sliced Proscuitto or Speck
1/2 cup Oregano Leaves
1/2 tsp. Red Pepper Flakes (optional)
3 cups Arugula
1 tbsp. Fresh Lemon Juice
1/4 cup Toasted Pine Nuts

Heat oven to 450F. Oil 2 pizza pans and divide dough into 2 balls. Stretch or roll each one until very thin.
Drizzle with 1 tsp. olive oil and sprinkle with a little grated parmesan.
Arrange mozzarella and tomatoes, add proscuitto (or speck), red pepper flakes and oregano leaves. Bake at 450F for 12-15 minutes.
Before serving drizzle remaining olive oil and lemon juice on the arugula, then place on top of pizza. Add remaining grated parmesan and top with pine nuts, then serve

Pecorino Cheese Baked with Honey and Walnuts
1lb Young Pecorino Toscano
1/2 cup Honey          15 Walnut Halves

Pre-heat oven to 450F. Put honey and walnuts in a small bowl. Slice the percorino 1/2" thick and slightly overlap in baking dish, bake for 6 mins at 450F (until slightly runny). Pour honey and walnut mix over the cheese. Serve with crusty bread or Polenta Cake (see below).

Polenta Cake
1 1/2 cup Flour            1 1/4 cup Corn Meal
1/2 cup Sugar               2 tsp. Baking Powder
1/4 cup Honey              3/4 cup Milk
6 tbsp. Sweet Almond Oil

Pre-heat oven to 400F. Grease and flour loaf pan. Mix dry ingredients, then add remaining ingredients and mix with a wooden spoon until well combined (do not over mix). Spoon into prepared pan and bake for 45 minutes at 400F.

To hear more about my trip to Italy, please read my column, Conversations with Carolyne Roehm in the July-August issue of Veranda magazine. Their web site is veranda.com