Here’s Billy Taylor playing the song.
Here’s Nina Simone’s version, with lyrics
Here’s a live performance by Nina Simone.
And here’s an absolutely remarkable extension of the song, also Nina Simone live.This pizza has arugula pistachio pesto on it, and it has arugula and pistachios! It also has capers, cherry tomatoes and an herbaceous crust. I thought it was deeeeelicious. This recipe is enough to make two large pizzas just like this. If you want the second pizza to have different sort of toppings, you can half the pesto recipe, or make the full amount and eat the pesto in any other way you’d like.
(enough for two largish pies)
1 t yeast
1 t sugar
1/2 cup warm water
3 cups flour
1 t basil
1 t sage
1 t thyme
1 t oregano
1 t rosemary
1 t salt
1/3 cup olive oil
Combine the yeast, sugar and half a cup warm water in a small bowl, and leave in a warm place for about ten minutes to get foamy.
In a large bowl combine the flour, herbs, and salt. Make a well in the center and add the yeast mixture and the olive oil. Stir well, and add enough warm water to form a soft dough. You want it to be as wet as it can that you can still comfortably knead it. Knead for about 5 minutes until soft and elastic. Put about 1 tablespoon of olive oil in a large bowl. Roll the dough in this so that it’s evenly coated. Cover the bowl with a damp cloth and set aside for two to five hours, till it’s doubled in size.
1 cup pistachios
2 clove garlic, roasted or toasted (in the toaster oven, you can leave the skin on, but be sure to pierce it so it doesn’t explode.)
4 cups arugula, washed
1/2 cup olive oil
2 t balsamic
drizzle of honey (to taste)
freshly ground pepper
1/2 cup water
Combine the pistachios and garlic in a blender or food processor and process until ground. Add the arugula, olive oil, balsamic and a drizzle of honey, salt and lots of pepper and process until smooth. Add the water and continue to process until completely smooth.
3-4 cups grated mozzarella cheese
6 T pistachios, roughly chopped
a large handful of arugula
4 T capers
1 cup cherry or grape tomatoes, halved
Lightly oil to pizza pans or cookie sheets. Divide the crust into two, and roll or stretch each to fit the pans…I tend to press down with my palms to flatten out the dough, rather than roll it out, for pizza.
Let the dough rest while you preheat the oven to 500.
Place the pans in the oven and cook for five or ten minutes till they’re still pale but they’re firm to the touch and they lose their shine.
Remove from the oven. Spread the pistachio-arugula pesto evenly over each crust, then scatter the cheese over. Top with pistachio kernels, handfuls of arugula, capers and tomatoes.
Cook until the crust is golden and the cheese is starting to bubble and turn brown–about fifteen minutes.
Slice and serve.