Pizza Calabrese Recipes

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BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)



Bomba Calabrese (Spicy Calabrian Pepper Spread) image

This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 55m

Yield 32

Number Of Ingredients 12

4 large button mushrooms, quartered
½ yellow onion, chopped
1 small eggplant - trimmed, peeled, cut into chunks
¾ cup olive oil, or more as needed, divided
1 pinch kosher salt, plus more as needed
2 pounds hot cherry peppers
1 pound red bell peppers
3 habanero peppers
1 teaspoon kosher salt, plus more to taste
½ teaspoon crushed fennel seeds
1 teaspoon dried oregano
¼ cup white wine vinegar, or to taste

Steps:

  • Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
  • Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
  • Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
  • Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g

EASTER PIZZA OF THE CALABRESE VARIETY



Easter Pizza of the Calabrese Variety image

This is to be put together over a couple days and finally cooked and eaten on the day before Easter.

Provided by Queenkungfu

Categories     One Dish Meal

Time 2h3m

Yield 13 pieces, 13 serving(s)

Number Of Ingredients 9

2 1/2 lbs pizza dough
3/4 lb diameter pepperoni, sliced thin (2 1/2 ")
1/2 lb ham, sliced thin
2 lbs ricotta cheese, the driest you can find
3/4 lb mozzarella cheese, sliced thin
1/2 lb sopressata, sliced thin
1/2 dozen sliced hard-boiled egg
1/2 lb provolone cheese, sliced
shortening

Steps:

  • Grease the bottom and sides of a 9"x13"x2" deep pan with shortening.
  • Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole).
  • The dough needs to hang out of the pan about 1 1/2".
  • Layer the ingredients as follows: pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone.
  • Continue layering until all the ingredients are used up.
  • END WITH PEPPERONI ON TOP!
  • Roll out remaining dough and cover top.
  • Cover the holes by pulling over the excess dough that is hanging over.
  • Seal with water and grease top with shortening.
  • Prick with a fork all over the top.
  • Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour).
  • Bake at 350 degrees for 2 hours or until evenly browned.
  • Turn out on a rack and let cool for about 1/2 hour.

Nutrition Facts : Calories 443.6, Fat 33.5, SaturatedFat 17.5, Cholesterol 205.9, Sodium 1131.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1, Protein 30.2

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