Pompeiian PizzaOrigin: Roman Period: Traditional |
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Though no ancient recipe for 'pizza' has survived, there are descriptions of Roman flatbreads like this in Marcus Gavius Apicius' De Re Coquinaria with toppings similar to pizza and there are even pictures of these comestibles on the walls of Pompeii where this seems to have been a very popular dish. The recipe below is an attempt at recreating such a dish. Ingredients:For the Flatbread 300g plain flour1 packet dried yeast 1 cup warm water 1 tsp sugar 1 tsp salt For the Topping: olive and celery tapeandechicken breasts cut into strips and fried (alternatively strips of lamb steaks would also do) 20g pine kernels cheese garlic mint sliced olives pepper olive oil 
Method:For the Flatbread: Take half a cup of the warm water and add the sugar, mixing thoroughly. Pour the dried yeast into this, cover and set aside in a warm place for 15 minutes until the mixture begins frothing. Meanwhile add the sugar to the remaining water and mix well. When the yeast has activated sift about 120g of the flour into the bowl and add the yeast and salt mixtures to this, making a wet dough. Add the remaining flour a little at a time until a firm dough is made. Tip onto a floured board and knead hard for 10 minutes. Divide into 3-4 portions and flatten these with your hands into 6–8 cm rounds. Cover and leave to stand for 20 minutes. Heat a lightly-oiled frying pan and gently fry the flatbreads. Turn frequently and leave to cook until both surfaces begin to colour. For the Topping: The Romans had no tomatoes, but something like an olive and celery tapeande might have been used as a topping. To make this take 30g of diced red onion, 50g chopped celery sticks, 2 cloves garlic and 80g kalamata olives. Place these in a blender with about 30ml olive oil a large pinch of chopped chives and a large pinch of chopped flat-leaf parsley. Blend into a smooth paste. Meanwhile chop 3 cloves of garlic very finely and mix into the tapeande. Spread the tapeande on the cooked flatbread and top with meat, pine kernels and sliced olives. Slice about 200g of cheese (a hard cheese like Halloumi would be good, though Feta would also work). Garnish with mint and pepper and serve. |
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