Pizza Rossini

[caseydog]

Pizza Rossini

This is a pizza from Rossini, Italy, with hard boiled egg slices and mayonnaise on top. I only found one recipe, and it was in Italian. I was able to decipher the ingredients, and I found photos to show me what it should look like.

Ingredients

Pizza Dough (homemade or store bought)
Passata (tomato puree)
Dried Oregano
Fresh Basil Leaves
Low Moisture, Whole Milk Mozzarella
Two Hard Boiled Eggs
Mayonaise (put into a squeeze bottle and warm so it flows easily)

Method

Preheat oven to 450F/230C.

Brush your rolled out pizza dough lightly with EVOO. Spread passata/tomato puree on your dough. Sprinkle dried oregano on your sauce. Spread mozzarella on your sauced and seasoned pizza. Add fresh basil leaves.

Place dough in the oven (on a pizza pan or stone... or however you usually bake your pizza. Bake until bubbly and the crust is browned.

Remove from oven. Place your sliced HB eggs on the pizza. Drizzle your mayo back and forth, turn 90-degrees, and do that again making the pattern in the photo above.

So, how did it taste? Well, it was surprisingly good. I really did NOT have high hopes for this pizza, but ate almost half of it, only stopping because I was full.

CD

 

[GinnyPNW]

Certainly looks interesting...and yet, I wouldn't order a whole one just for me! What did you think of it, other than "surprisingly good"? Will you make it again?

 

[caseydog]

Certainly looks interesting...and yet, I wouldn't order a whole one just for me! What did you think of it, other than "surprisingly good"? Will you make it again?

I Don't believe I will make it again. By "surprisingly good," I mean I was "surprised" that it didn't taste bad.

CD

 

[BAPyessir6]

Cool! Looks almost like a fusion of sorts! Either way, super interesting!

 

[Aunt Bea]

I’m not a fan of hard cooked eggs in Italian food.

I worked with a woman from Sicily that layered slices of hard cooked eggs in her lasagna.

She also made stuffed squid and braciole with minced hard cooked eggs and minced pepperoni in the stuffing.

I think it was just a case of using what was available, like so many of the foods that we grew up with.

 

[dcSaute]

I'd be tempted to go that route - but using the Flammkuchen approach vs a yeast dough and . . . knee jerk issue . . . no-no-no on the mayo drizzle . . .