Monday, 25 June 2012

Pizza Perfect

I have been having explicit pizza fantasies for several weeks now. And somehow every time a pie presented itself, I thought, "This can't be it. Don't waste your opportunity on this specimen of mediocrity." But I did succumb a few times. There was that weird practically crustless perversity in the suburbs of Chantilly VA: a lot of cheese and meat and nothing else. Hardly anything even vaguely pizza like. I couldn't bring myself to eat pizza in Germany either, though it looked good. Perugia offered a decent one two weeks ago, but it was all crust, a hint of dark tuna and broccoli rabe. The idea was pure genius, but the execution so imbalanced and off center, that it was very unpizzaic in the end. And then NY this past week. WHAT WAS I THINKING??? I ate no pizza, but certainly ogled, smiffed and dreamed about it every moment. So, I am home today and thought I must just cook it. And the idea Perugia was still stuck there. And it truly is genius. Not my idea, but the ingredients must be right. Sautee the rabe first so it comes out crisp in the oven. Canned (YES) solid tuna in water, ordinary mozzarella. But all in perfect balance. Got to be a paper thin crust or you would lose the tuna, but very crispy. And it is beyond beyond. If you can think of a better unusual combination, let me know.

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