Lively flavors sing sunny Italian arias Fast & Fresh: Mozzarella adds a velvety touch to home-assembled pizza.


April 10, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

From the isle of Capri off the coast of southern Italy comes a fresh mozzarella cheese so mild and velvety that once you've sampled it, you want to devour it at every meal.

Also from that area of the Amalfi coast comes a style of pizza so divinely simple that the pure flavors shine.

Here is a pizza inspired by my recent travels to that region.

To accompany the pizza, serve a "quick-cut" Italian vegetable soup. If you use a canned soup, add some fresh or frozen Italian-style vegetables, such as Italian style green beans or sliced zucchini. The added ingredients will give it a homemade quality.

For a bitter-sweet ending, serve frozen gelato, if available, or sorbet and top it with shavings of bittersweet chocolate.

Pizza Capresce

Serves 4

1 1/2 cups sliced mushrooms

1 onion, thinly sliced

3/4 cup prepared pesto, use divided

1 (12-inch) packaged pizza crust

2 large plum tomatoes, diced

8 ounces diced fresh or 1 cup shredded mozzarella

4 rings yellow bell pepper

Heat oven to 425 degrees.

In a small bowl, toss the mushrooms and onion with 2 tablespoons of the pesto. Spread the remaining pesto on the pizza shell. Top evenly with the tomatoes, cheese, mushrooms and onions. Add a ring of bell pepper on each quadrant.

Place the pizza on a flat baking sheet or a pizza stone. Bake for 10-15 minutes or until the crust has browned and the cheese has melted. Serve immediately.

Pub Date: 4/10/96

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