Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pizza Toppings: Simple/Elaborate, Traditional/Unusual


Recommended Posts

Here's what Artichoke Basille's eponymous (disgusting) pizza looks like...

 

image.png.96ce7af3a447b754bf46509ec9e343f2.png

 

I checked in on a few menus at some of the more well-known pizzerias in the US (Una, Bianco, Roberta's et al.)...nary a one with artichokes on their pies. Not even the famous one in California, with access to the best, rarest artichokes...Pizzeria Mozza.

 

In Italy, never saw artichokes on a pizza - they might say, why ruin two dishes? Well, Bonci might put artichokes on his pizza focaccia, but...

 

I'd make an artichoke cream. And make a white pie with it. Like Eataly's...

 

image.thumb.png.cc0a44a5070acb462e15bd2f182fe931.png\

 

 

It can be used on so many things...

 

Quote

Olearia Fratelli Pinna was founded in 1997 by three brothers whose father had been in the olive oil business for more than 50 years. The Pinna brothers were raised with a deep respect for the regional traditions in Cagliari and continue to refer to them in their production today.

Their Sardinian artichoke cream contains DOP-protected artichokes grown in Ittiri that have been finely chopped and soaked in "Denocciolato di Bosana" extra virgin olive oil. 

The cream is ideal for antipasti, spread over bruschetta, or as an accompaniment to main dishes.

 

(except pizza, evidently)

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites

That's really interesting about the lack of artichoke pizza on all those menus. I wonder why not? It just doesn't seem that outlandish to me to want to put artichokes on pizza. I mean, grilled artichokes are a thing, so it's not like there's a problem with high heat. And as you suggest, I'm making white pie, not a tomato sauce variety, so it's not a disagreement with tomatoes stopping it. Too much liquid?

  • Like 1

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

I think if you make a tight pureé, it ought to be fine? I mean, they put fresh tomato on some pies. and mushrooms, which can exude liquid if not handled properly (i.e. cooked first).

 

In Italy, I truly think the reason is they much prefer eating their carciofi, be it fried or braised, as a separate course.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites

I think this is often the result of tradition. Like not pairing fish with cheese. After all, pizza is just bread with things on it (don't kill me - you understand what I mean :P) and artichoke in sandwiches is nothing new.

  • Haha 1

~ Shai N.

Link to post
Share on other sites

Well, now I can say that at least it is possible to make a delicious pizza with artichokes on it -- so whatever the reason it's not on menus, artichoke pizza can be excellent. I made two slightly different takes on it for dinner tonight. I started with the Serious Eats recipe for Carciofi alla romana. Then I crumbled/shredded the artichokes and the contents of the pot together (with a few samples to ensure quality, of course!). For one pizza I made a bechamel and just used the artichokes as a topping along with some feta, and for the other I made a sort of "artichoke cream" like @weinoo suggested and used that as the sauce. 

 

Here's the first:

DSC_8000.jpg

 

And the second (I swear it's different, but it basically looked the same after baking):

DSC_8004.jpg

 

They were both delicious, but I think I'd give a slight edge to the first: the bechamel is the Modernist variant, which has a really excellent texture as a pizza sauce.

  • Like 8
  • Delicious 1

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

I love artichoke pizza, but every restaurant artichoke pizza uses canned or marinated or whatever, never fresh. I get it--labor intensive! I've done it by lightly sauteeing cut pieces of fresh artichoke, then adding as a topping. I prefer it on a pizza with a tomato sauce, rather than a white pizza.

  • Like 2
Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...