Name: Pizza di Carne (Pizza Made with Meat Instead of Dough)
Yield: Serves 2 as an informal main course, 4 as an appetizer
Cuisine: Italian
Ingredients: 2 tablespoons fine dry bread crumbs; 10 ounces ground pork; 1½ tablespoons finely chopped flat-leaf parsley; 1 tablespoon shredded fontina cheese; 1 tablespoon lightly pickled vegetables, such as salsa di verdure, rinsed and chopped; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 2 anchovy fillets under oil, mashed; 1½ teaspoons capers, well rinsed and roughly chopped; 1 medium tomato, peeled, seeded, and finely chopped; 2 pinches of sea salt; 2 tablespoons plus 1 teaspoon milk; ⅛ teaspoon freshly ground black pepper; 1 teaspoon extra-virgin olive oil

Preparation info

Serves
2
as an informal main course

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

It may sound like a contemporary fantasy to take a piece of meat, pretend that it is the dough for pizza, and then pile all the usual condiments on top, but Amelia Innocenti assures me that this is an old recipe she has known for decades. Tiny, nimble, and extremely clever in the kitchen, Signora Innocenti grew up in Florence and has been a cook in private houses much of her life, making traditional Florentine dishes for her fortunate employers. Although she never suggested