-Excellent Gusto Recipe-
An irresistible mix of Italian delicacies for a delicious Pizza! Excellent Gusto and the new Italian and European Gourmet Pizza Champion, Cavalier Vittorio Astorino, celebrate Italian excellence at the 2015 Universal EXPO Milan, with this unique ‘Mare & Bosco’ Gourmet Pizza creation. Watch the video of the initiative at EXPO Milan 2015 by clicking here.
The main ingredients in this distinctive blend of Italian delicacies are: fragrant truffles from Umbria region, produced by Urbani Truffles; the Red Onion of Tropea, a specialty from Calabria region, unique for its sweetness and its nutritional benefits; Carloforte Tuna, typical of Sardinia Island; the Pistachio of Bronte, also called “Green Gold” due to the intense green colour. Bronte, a Sicilian town, is known as the Italian pistachio capital. In bringing together Gusto & EXPO Milan 2015, the “Mare & Bosco” Gourmet Pizza has contributed to Feeding the planet, giving Energy for Life!
Ingredients for 1 Pizza
160g Italian “Tipo 1” flour; 80ml water; 1g active dry yeast; 60g Tropea Red Onions; 150g tuna fillet (Yellowfin sashimi quality); 5g Urbani Black Truffles; 80g Mozzarella cheese; 30g Bronte Pistachios, chopped; 20g peas; 100ml extra virgin olive oil; 5ml balsamic vinegar; 20g sesame seeds; juice from half a lemon; 5g of coarse sea salt; 10g aromatic salt; 20g sugar.
Prepare the Pizza dough
Pour the flour on a pastry board forming a donut and pour the water, yeast and coarse sea salt inside it. Knead the ingredients well with your hands until you have a smooth, springy dough. Leave the dough to rise in the refrigerator for 48 hours.
Prepare the caramelised Onions
Finely chop the onion and set 10g aside. Put the remaining 50g of onions in a non-stick pan and add the sugar. Cook for about 5 minutes, stirring constantly.
Prepare the marinated Tuna
Slice the tuna steaks. Pour extra virgin olive oil into a pan and add the tuna. Squeeze the lemon juice on the tuna and flavour with the aromatic salt and sesame seeds, then let marinate for 5 hours.
Prepare the balsamic Pea Puree
Put the peas and remaining 10g of onions in a pan and add the balsamic vinegar. Blend with a hand mixer until it becomes a smooth and homogeneous cream.
Prepare the Pizza
Lay the dough on a wooden surface. Roll out the dough with the palms of your hands from the inside out to form a disk. Cut the mozzarella into small pieces and put half of it on the Pizza, setting the other half aside. Bake for 20 minutes at 250 degrees Celsius. Remove from the oven and place the slices of marinated tuna on the Pizza. Then sprinkle the remaining mozzarella and the chopped pistachios over the tuna. Add the caramelised onion, drizzling in a circular motion the creamed pea dressing on top (start from the perimeter of the Pizza toward the centre). Garnish the Pizza with shavings of Urbani Black Truffle.
This richly flavoured Pizza should be served on a large round wooden pizza board. Then rest the wooden board on a larger dark green plate, which you can decorate with small seashells and Urbani Black Truffle shavings.
In this recipe you can replace the Urbani Black Truffles, the Red Onions of Tropea, the Carloforte Tuna and the Bronte Green Pistachios with other varieties of these products you have readily available. Your Pizza will still be a very delicious specialty dish!