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 Pizza aglio ed olio

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enginecapt

  • Total Posts: 3486
  • Joined: 6/4/2004
  • Location: Fontana, CA
Pizza aglio ed olio Sun, 12/12/04 5:55 AM (permalink)
Anyone ever had pizza this way? It's a very simple pie wherein the crust is liberally brushed (painted) with good olive oil(olio), sprinkled with a generous layer of diced fresh garlic (aglio), dusted with some nice fresh grated pecorino romano or parmigiano reggiano (or both), then baked.

It's heavenly, and a nice break from the typical tomato sugo and mozzarella pie. I was introduced to this by the proprietor of a Chicago style dog, Ital beef and pizza restaurant in So Cal years ago. The pie wasn't on the menu. She made it only for herself and her straight off the boat charming Italian parents, who ate there 3 or 4 times a week.
Her Dad wore a green, white and red ball cap with the inscription "Non mi rompere i coglioni." Scamp.
 
#1
    BT

    • Total Posts: 3589
    • Joined: 7/3/2004
    • Location: San Francisco, CA
    RE: Pizza aglio ed olio Sun, 12/12/04 10:29 PM (permalink)
    quote:
    Originally posted by enginecapt

    Anyone ever had pizza this way? It's a very simple pie wherein the crust is liberally brushed (painted) with good olive oil(olio), sprinkled with a generous layer of diced fresh garlic (aglio), dusted with some nice fresh grated pecorino romano or parmigiano reggiano (or both), then baked.

    It's heavenly


    But is it pizza? Or is it foccaccia? I've had the latter this way.
     
    #2
      enginecapt

      • Total Posts: 3486
      • Joined: 6/4/2004
      • Location: Fontana, CA
      RE: Pizza aglio ed olio Sun, 12/12/04 11:09 PM (permalink)
      They're the ones from Italy, I'm just a SoCal beach boy, if they call it pizza, then I call it pizza.
       
      #3
        tiki

        • Total Posts: 4135
        • Joined: 7/7/2003
        • Location: Rentiesville, OK
        RE: Pizza aglio ed olio Mon, 12/13/04 1:32 AM (permalink)
        quote:
        Originally posted by BT

        quote:
        Originally posted by enginecapt

        Anyone ever had pizza this way? It's a very simple pie wherein the crust is liberally brushed (painted) with good olive oil(olio), sprinkled with a generous layer of diced fresh garlic (aglio), dusted with some nice fresh grated pecorino romano or parmigiano reggiano (or both), then baked.

        It's heavenly


        But is it pizza? Or is it foccaccia? I've had the latter this way.


        If its cooked with pizza dough--its pizza--if its on brad dough--its foccacia---and my favorite style of foccacia, i might add!
         
        #4
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