I had to try it. I like making pizza anyway. It’s fun and easy and everybody in my family happily eats it, which is always a pleasure. I’ve been trying for some time to make pizza with a thinner, crispier crust – it had always eluded me. It worked this time, though…I used less yeast, more water and olive oil. The dough was quite sticky, but not hard to work with. I put lots of herbs in the dough, and I topped it with a roasted red pepper tomato sauce, dollops of goat cheese, and lots of fresh rosemary.
And the faina. It seemed such a strange idea to me at first, but when I took one bite, it all made sense! The texture was nice with the pizza, but more importantly, it seemed like a vehicle for the pepper and rosemary…flavors that are nice with the pizza, but tend to get distracted in the sauce were distilled into a perfect form.
Here’s The Bouncing Souls with The Pizza Song. When I was in my early twenties I lived across the street from these fellows, and they lived a few doors down from the legendary Tata’s Pizza. Is that what they’re singing about here? We’ll never know.
3 cups flour
1 t. yeast
1 t. sugar
2 t. salt
1 t. oregano
1 t basil
3 t. olive oil
1 1/2 cups warm water
Put the yeast, 1/2 cup warm water and sugar in a small bowl. Leave for 15 minutes to get foamy. In a large bowl, combine the flour with the salt, pepper and herbs. Make a well in the center. Add the yeast mixture and the olive oil. Start to mix, and then add about a cup of water. You want it to come together well and be a bit sticky, but still kneadable. Knead for about 5 minutes, slapping it down on the counter a lot. (I’ve read that this gets the glutens working, which is what makes things crispy, but this is not a scientific account, so I can’t guarantee that information.) Put a teaspoon of olive oil in the bowl, roll the dough all around in it. Cover the bowl with a damp cloth and leave in a warm place for an hour and a half to two hours. Punch down. Put back in the warm place for about another half hour or so. This is enough dough to roll out into huge rectangles and stretch across two big cookie sheets. You want to roll it quite flat, if you want a thin crust, as I do.
Make this simple tomato sauce. Add 1/3 cup roasted peppers. Season with 1 t. smoked paprika and plenty of basil, oregano and rosemary. Cook till it’s quite thick
to assemble…spread the tomato sauce thinly on each rolled-out crust.
Grate 8 ounces of mozzarella, spread these evenly over the sauce. Dollop the pizza with small spoonfuls of goat cheese. Sprinkle chopped rosemary over everything.
Preheat your oven to as hot as it will go. Mine goes to 550. Put the pizzas in and cook till the cheese is melted and bubbly and starting to brown. Keep an eye on it, it cooks fast once it starts to cook!!!
For the FAINA!!!
1 1/2 cups chickpea (gram) flour
4 T olive oil
1 T. fresh rosemary chopped
1 t. salt
lots and lots and lots of pepper
more olive oil to cook it
1/4 cup very finely grated manchego (Parmesan is traditional, but it’s been so controversial lately, and I had manchego)
Mix the chickpea flour with the rosemary and salt and cheese and lots and lots of pepper. Stir in 1 cup of water. Set it aside for half an hour to absorb the water. Then mix in more water to make a thinnish batter. Just slightly thicker than a crepe batter. I used a rectangular pan to cook this (my toaster-oven tray!) because I’d cooked the pizza on cookie sheets, so it seemed to fit. If you made round pizzas, you could use a tart pan. Whatever you use, you want the batter to be quite thin in it – about 1/4 inch thick. So…put a few tablespoons of olive oil in the pan, and then pour in the batter. Cook at 400 (preheated!) for about 20 minutes, till the edges are brown and crispy. At this point I brushed some olive oil on the top, ground some more pepper on that, and put it under the broiler till it was sizzly.
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Faina is an italian chickpeas pie and was brought here to Argentina by the large italian immigration wave that came into this country in several waves during the 19th and 20th centuries, due to high cultural influence that Argentina has in little Uruguay they adopted it due to migrants influx that till even today come and go freely through our borders, they took a lot of things from Argentina and adopted them. Argentine majority ethnic group is made mostly by italians, in Uruguay the largest ethnic group is Spaniard. Anyways Uruguayans are used to appropriate cultural aspects from Argentina as if they are from themselves , they even say tango singer Gardel was born in Uruguay when the truth is he was born in France and emigrated to Argentina with his mother that’s one example of many