Lent has ended, Pascha has come and gone, and Bright Week is upon us. Time to indulge a bit!
In a culture of “buzz word” ingredients where prosciutto and pancetta get all the attention, the venerable capocollo (or capicola, or if you ask an Italian American of Napolitan descent, gabagool) is often over looked.
Well, not in this house!
You may not be able to see it, but this is something infinitely better than a pepperoni pizza. It is a pizza with hot (as in spicy, rather than sweet, as you can get both kinds) capocollo on the bottom. I put it under the sauce so the lean didn’t burn.
If you insist on pepperoni, at least look into higher quality salumi (either hard or soft) as an alternative. What you gain flavor far outweighs the increased cost provided you aren’t paying for “buzz word” hype.
My frequency of using them causes them to be more mush than ‘shroom in my ice-box. So my experiences with portabella remain limited, even novice. I’m a level 1 ‘shroomer. Hence, this inspiration comes from the back of a mushroom container. Clever huckstering in the marketplace to prompt the purchase of additional ingredients! That Grocers Guild has a groove for guile…
But simplicity! This could only get easier, and less tasty, by removing ingredients.
- 4 portabella mushroom caps, gills removed (But why a spoon, cousin…)
- olive oil
- minced garlic (or finely chopped/diced)
- 1-2 tomatoes halved (stem to ‘the not-stem end’) and sliced thinly
- mozzarella cheese
- (red pepper flakes)
So simple. So simple.
Stoke your stove to rage the oven up to 400F. Kindly assault the concave side of the decapitated mushrooms with olive oil. Decorate with gobs of garlic, sprinkles of salt, and puffs of pepper. Trim with tomato (this is where I found the halved tomato made this easier). Muffle with mozzarella.
12-15 minutes singing in the steely stove should bring these to melted mozzarella magnificence.
Of course, if you enjoy these with pain, ravage with red pepper flakes at your discretion.