Pork & pickled pepper pizzetta from Polpo: A Venetian Cookbook (of Sorts) (page 74) by Russell Norman

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Notes about this recipe

  • L.Nightshade on April 20, 2015

    I didn’t use jalapenos. I had a box of padron peppers that needed to be dealt with, so I roasted then pickled them in anticipation of making this recipe. We were unable to slice the coppa paper thin, which I think is a necessity, so it was julienned. I’ve actually made this pizzetta (along with another one) twice in succession now: once over a wood fire, and once in the oven, both on a pizza stone. In spite of the indoor version requiring frequent smoke alarm resets, it came out a bit better. Anyway, enough details, I loved this pizzetta! The sweet-tart peppers with the rich and salty parmesan and coppa, just a great combination.

  • Breadcrumbs on April 18, 2015

    p. 74 - Pizzetta perfection! I loved this combination of the pickled jalapenos with the ham. Unfortunately I wasn’t able to get coppa so I used Prosciutto Cotto. This is the perfect mix of sweet, sour, spicy and savoury. I had a tiny amt of mozzarella leftover from another dish so I tossed that on top as well. Loved it.

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