Pizza making – Charly’s way
So last week the Word Nerd and the Chef went on a fun excursion to see how celebrity radio DJ’s cook pizzas with one of South Africa’s favourite pizza chain restaurants, Col’Cacchio, all in aid of charity. Read some more about the day here.
After all the excitement, Estelle, our very word talented content manager at Kitchen.net, wrote all about what we saw, who we met and what we tasted. She then challenged me to recreate the pizza that was created by Charly’s Bakery, called theDangwhoodle, and share the recipe with our fellow pizza loving readers. I kind of made the pizza very similar to what is available at Col’Cachhio, except I added piquant peppers for a bit of a zingy flavour.
Fior di latte is a buffalo style mozzarella which is available at a few super markets and delis. However, if you can’t get hold of this specific mozzarella, you are welcome to make use of any other variety you are able to find. Usually I will bake the stretched out pizza base for about 5 minutes before I add the toppings and bake it again, but today I scattered the raw toppings onto the raw base and just baked it for about 20 minutes in a very hot oven. It came out a little bit thicker than what I prefer, but it wasn’t soggy and tasted quite nice.
To help make the basil pesto a bit more “drizzle-friendly”, you can add a little olive oil to the pesto before drizzling it over the cooked pizza. The over-all feeling of the pizza is quite vegetarian, so if that puts you off, then by all means, add some bacon, ham or chicken!