Tag Archives: Mozza Cookbook

Pork Lover’s Pizza

Pork Lover's Pizza

Well, it happened – I caught my first (and last? Oh please, oh please) cold of the season. Compared to the last two years, this is actually pretty good for me, but damn if it wasn’t incredibly unpleasant for four days. First world problems though. It’s good to be back!

Pork Lover's Pizza

Since I’ve been gone so long, I wanted the first post back to be a knock-out. And really, what is more decadent and pleasing than a meat-lover’s pizza? Childhood favorite of mine, that’s for sure. But when I realized that the only meat on here is pork, I decided to embrace it and call it pork lover’s pizza instead. It’s no less delicious for lacking in beef.

pork lover's pizza

Homemade pizza is always better than commercial big chain take-out, we all know that, and this is no exception to that rule. This pizza is quite fine, the flavors melding together perfectly but each standing on their own, and more importantly, they aren’t muddled together by an overabundance of salt and salt flavorings so prized by the fast food industry. Yes, this is a salty paradise, but in a welcoming way that doesn’t blow out your palate.

Pork Lover's Pizza

I made this one twice, both times on a Friday night after a less-than-thrilling work week for both me and Matt. It was the perfect comfort food answer to cheer bad moods and soothe wracked nerves. Especially if paired with red wine – just sayin’! Enjoy!

Pork Lover's Pizza

{One Year Ago: Banana Split Brownies}
{Two Years Ago: Peanut Butter-Chocolate Stuffed French Toast; Lemon Risotto; Chocolate Pistachio Fudge; Classic Caesar Salad}

Source: lightly adapted from The Mozza Cookbook by Nancy Silverton

1 scant tbs olive oil
1 link uncooked Italian hot or sweet sausage, casings removed
2 thick slices Applewood-smoked bacon, chopped
1/8 lb. thinly sliced guanciale or pancetta
1 round pizza dough, enough for 1 (~ 12-inch) thin crust pizza
4 oz. tomato sauce
6 deli slices low-moisture mozzarella
5 thin deli slices of salami

Preheat your oven to 500 F if using a pizza stone, making sure you place your pizza stone in a cold oven.
Preheat a medium skillet over medium-high heat. Drizzle in the olive oil, then add in the sausage in little clumps, sort of like free-form mini meatballs. Cook for a few minutes, turning the sausage to brown on all sides, until just cooked through. If a few pieces aren’t quite cooked through, don’t worry about it. Remove with a slotted spoon to a paper towel lined plate.
Add the bacon to the same skillet and cook until crisped and browned. Remove with the slotted spoon to the same plate as the sausage.
Pour out any excess fat – you want to keep about a tablespoon in there. Now add the guanciale or pancetta to the skillet and cook until crisped. Remove with the slotted spoon to the same plate.
If you haven’t yet, roll the pizza dough to about 12 inches around (I know some pizza doughs have to be rolled out beforehand and some don’t). If your pizza stone requires parbaking, do so now.
Assemble the pizza for baking (either on a raw or parbaked crust): spread the tomato sauce all around with the back of a spoon, leaving a 1-inch border all around. Now lay the cheese slices all around – some gaps or some overlapping is fine.
Next lay the salami slices over the cheese. Now scatter the sausage, bacon and guanciale evenly over the pizza. Place the pizza in the oven and cook according to your pizza stone’s instructions. While I’m still experimenting with my new pizza stone, what seems to work for thin crust pizzas is 4 minutes parbaking the plain dough (rolled out to about 12 inches), then assembling the pizza and baking another 8 minutes.
When the cheese is melted and browned on the edges and the crust is cooked through, remove the pizza and let rest about 5 minutes. Slice into wedges and serve.

Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs

Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs 6349

Like most red-blooded American children of the ‘80’s, I hated Brussels sprouts growing up. Fortunately, back then the little cabbages weren’t the least bit trendy, and I probably saw them grace our dinner table less than five times in eighteen years.

Brussels sprouts 6360

Contrast that with today, where Brussels sprouts have enjoyed quite the fifteen minutes of fame in high-end restaurants, best-selling cookbooks, cooking shows, and yes, food blogs. I’m not sure what today’s red-blooded American children are going to do! Parents, please weigh in: do children still hate Brussels sprouts? Or have they too come around to see the merits of these little beauties?

Brussels sprouts with sherry vinaigrette and prosciutto bread crumbs 6341

One sure benefit of the Brussels sprouts craze is that there is much information and instruction on how to cook them properly. Honestly, they are at their best when seared and almost charred. Which is how they are prepared here. And this recipe really impressed me.

I’m sharing it as part of my November-getting-you-ready-for-Thanksgiving thing I’m doing on the blog, and I do think these would be quite at home at any Thanksgiving spread.

Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs 6364

Yes, this recipe requires three separate steps, but, but! All three steps can be done at separate times, and all three steps can be made ahead. The vinaigrette can be made up to three days ahead, the bread crumbs can be made up to two days ahead, and the sprouts themselves can be made several hours in advance. Assembly is a snap, and you can serve this at room temperature, so you can literally throw this together at the *very* last minute with no reheating even remotely necessary.

Brussels Sprouts with Sherry Vinaigrette and prosciutto bread crumbs 6374

And this side dish is so unbelievably delicious, it could easily upstage the turkey (well, okay, maybe not quite this turkey). Think about it: you’ve got perfectly browned and tender Brussels sprouts, doused in a tangy vinaigrette and then coated in this toasty, salty, porky crunch of the bread crumbs. It’s really amazing. Enjoy!

Brussels sprouts with Sherry Vinaigrette and prosciutto bread crumbs 6379

Source: slightly adapted from The Mozza Cookbook by Nancy Silverton

{One Year Ago: Apple Cider Margaritas}


1/8 lb. prosciutto, cut into large pieces
1 tbs olive oil
½ cup fresh bread crumbs
¼ cup minced fresh parsley leaves
¼ cup minced fresh chives
3 ½ tbs minced fresh tarragon leaves

¼ cup sherry vinegar
2 tbs finely chopped shallots
1 tsp kosher salt
½ tsp black pepper
2 tbs olive oil

1 lb. Brussels sprouts, stem ends trimmed, outer leaves removed, and sprouts halved
½ cup plus 1 tbs olive oil, plus more as needed
Kosher salt and black pepper, to taste
Half of a lemon

First, make the PROSCIUTTO BREAD CRUMBS: adjust the oven rack to the middle position and preheat to 350 F. Line a plate with paper towels.
Place the prosciutto pieces in a mini food processor and pulse until finely ground. Combine the prosciutto and olive oil in a medium saute pan over medium-high heat. Cook, stirring frequently, until the prosciutto is brown and crisp, about 5 minutes. Turn off the heat and transfer the prosciutto with a slotted spoon to the prepared plate. Add the bread crumbs to the pan and stir to let them soak up the oil from cooking the prosciutto.
Scatter the bread crumbs on a baking sheet and place them in the oven to toast for 8-10 minutes, stirring once or twice during. Remove the bread crumbs from the oven but leave it on. Add the prosciutto and minced herbs to the baking sheet with the bread crumbs and stir to combine. Return the baking sheet to the oven for about 10 minutes, stirring them once or twice and keeping a careful eye (and nose!) to make sure they don’t burn. They should be golden brown and crisp. Set them aside to cool to room temperature. If not using right away, transfer to an airtight food storage container and store them in the refrigerator for up to 2 days. Bring to room temperature before using.
To make the SHERRY VINAIGRETTE, combine the vinegar, shallots, salt and pepper in a small bowl and let it sit for 5 minutes. Add the oil in a slow, steady stream, whisking constantly to combine. If not using right away, transfer to an airtight food storage container and refrigerate for up to 3 days. Bring back to room temperature before using.
To cook the BRUSSELS SPROUTS, put the halves in a large bowl, drizzle them with ¼ cup olive oil, season with salt and pepper to taste, and toss to coat evenly.
Heat the ¼ cup olive oil in a large skillet over medium heat until the oil is almost smoking, 3 to 4 minutes. Using tongs and working in 2 batches, place the Brussels sprouts cut side down in a single layer in the oil and saute them for 2 to 3 minutes on each side, until they are golden brown on both sides and tender but not mushy. Remove the sprouts to a bowl or plate as they are done. Repeat, using the last tbs of oil or more as needed, until all the sprouts are cooked. If not using immediately, transfer to an airtight food storage container and keep at room temperature until ready to use.
To assemble and serve the dish: drizzle the sprouts with the vinaigrette, starting with half and seeing if you need the rest. Squeeze a few drops of lemon juice over the sprouts. Transfer the Brussels sprouts to a platter and sprinkle them with the bread crumbs. Be very generous with the bread crumbs. Squeeze a few more drops of lemon juice over the bread crumbs and serve.