Pizza Vesuvius con Atún
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Cooking time: 30 - 60 minutes for menu |
Pizza Vesuvius con Atún Time: 60 minutes if you make the crust
30 minutes with purchased crust
I'll admit, the first time I encountered 'Pizza Vesuvius' and/or Pizza with Tuna I thought 'No thanks'...but I'm a convert. It's always my first choice. It's great! Really! 'Vesuvius' (I assume) comes from the fact the egg yolk is soft and 'erupts' when you cut into it.
Crust It's easy if you have the time
2/3 cup warm water, 105 - 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast
1/2 tsp sugar - you need this to 'feed' the yeast
1/2 tsp salt - you need this to 'control' the yeast
1 tbs olive oil
2 cups flour
Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive. If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl. Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. Put in a warm place to rise. If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. Stir to combine. Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. Put in warm place to rise. After dough has doubled in size, about 30 minutes, punch down. Lightly butter a pizza pan or large baking sheet. Roll dough out with a rolling pin as best you can. Then put on pan and stretch it to fit, patting it out with your fingers. If it keeps springing back wait a few minutes - or accept that your pizza will be slightly smaller than anticipated. Try not to put any holes in the crust. You are now ready to assemble the pizza.
Topping prepare while dough is rising
1 onion
1 clove garlic
1 tbs olive oil
1 tsp oregano
3 - 4 garden ripened tomatoes
1 large can tuna - 9 oz?
2 eggs
1/2 cup shredded cheese I am using Emmenthal
1/2 cup freshly grated Parmesan
Finely chop onion and garlic. Heat oil in medium nonstick skillet and sauté onions, garlic and oregano until tender. Remove and set aside. Slice tomatoes as thin as you can, less than 1/8" (.3cm) - you should get 5 - 7 slices from each one. Drain tuna and separate into small chunks. Crack eggs and put each egg into a separate small container. I have to do this because I use farm eggs and sometimes... (my son hates the attached feathers, reality, and all that!) .it's also easier in the end...
Pizza
On just-finished crust or your purchased crust: Spread onion/garlic mixture evenly over crust. Lay tomatoes evenly over crust - they should be touching and cover the entire crust but not overlapping. Sprinkle with shredded cheese. Bake at 450F (225C) for 15 - 20 minutes, until crust starts to turn golden. Remove from oven. Put one egg in the center of each half of the pizza. Spread the tuna evenly around the eggs and to the edges of the pizza. Sprinkle with Parmesan and return to oven. Bake an additional 8 - 10 minutes or until crust is brown, cheese bubbling and egg whites are set. Watch carefully the last few minutes so as not to over bake. Remove from oven, cut in half (egg in center of each half) and serve.
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Cooking Schedule: 30 minutes |
Crack eggs into individual dishes
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Cooking for Two? Or more?
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