The best pizza that I've ever had was, sadly, all the way across the pond in Rome. Near Campo Del Fiore and right across from the cat sanctuary sits a tiny little shop called Pizza Florida. My mouth still waters thinking about the smell as you walk in; the sound of the shopkeepers busily cutting slices from huge slabs of chewy-crusted pizzas and sliding them into ovens to toast up. You pay by weight and they use scissors to cut through the chewy ciabatta crust and mouthwatering toppings. If I haven't sold you on it, check out all of these reviews from other people who have been there and are still touting its greatness.
The Man and I were really craving our favorite Pizza Florida creation: the Crema Di Zucca. Pumpkin cream spread over the holey crust, then topped with porchetta, mozzarella, and gorgonzola. This salty sweet combo is perfectly set off by the fruitiness of the gorgonzola- oh my gosh, I'm craving it again already.
As we lack the funds and ridiculousness necessary to fly to Rome just to eat pizza, we improvised. I have the recipe below, both the "cheater's version" and the full-blown one if you want to go all out. If you have trouble finding porchetta, you can get a similar taste with either prosciutto, speck, or even bacon; although the texture and depth of flavor that porchetta provides is pretty unmatched.
makes: 3-4 servings
takes: about 30 minutes
YOU WILL NEED:
1 loaf take n' bake ciabatta
10-12 oz. porchetta
1/2 cup canned pumpkin
1 T. heavy cream
1/8 tsp. nutmeg
1/8 tsp salt
1/8 tsp. black pepper
1/4 cup gorgonzola
1-2 cups shredded mozzarella
olive oil
garlic clove
Cut the ciabatta loaf in half lengthwise like a sandwich bun. Cut garlic clove in half and rub onto the bread halves, then drizzle the halves lightly with olive oil.
In a bowl, stir together the pumpkin, cream, salt, sugar, and nutmeg. Spread thinly over the bread.
Top the bread with the porchetta, then the cheese. Bake at 350' until the cheese begins to lightly brown. Mmm,. mmm!
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