NAAN PUTTANESCA PIZZA

There is a story behind this dish. My family loves my take on Spaghetti, so much, that they call it: Spazghetti! I was making my famous Spazghetti at my brother’s house, decided to reveal the secret to the flavor: Puttanesca!

My nieces Lena and Lekia thought I was making it up, because I was drunk. Yes, of course I was drinking! We made up a silly song: Puttanesca, Puttanesca, Putt, Putt, Putt!

I had to look up the word Puttanesca on the internet to prove that this was not some made up drunken nonsense.

Even though my family loves my Spazghetti, many did not know that I used Anchovies in it. Some people hate or dislike Anchovies. I used to eat Sardines as a kid, but I cannot stand the small bones on any fish. So I cook them down, only to use the flavor. And yes, Puttanesca is the real deal. From Wikipedia:

Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; “spaghetti in the style of a prostitute” in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. See, I was not drunk after all. So there!

This brings up a memory of my sister Gina, when she worked as a maid in a fancy hotel, on the Plaza. She would bring home this super large meat pizza with brisket and all sorts of meats. Thanks for the inspiration Gina!

INGREDIENTS:

Italian Sausage, 1 lb.
Pepperoni, divide into 2 groups, 6 oz.
Stonefire Artisan Thin Crust Pizza (they are well known for the Naan bread, and this looks just like it)
Anchovies 2 oz. can
Tomato Pesto, recommended: Mezzetta, 3 teaspoons
Black and Green Olives, ¼ to ½ cup
Goat Cheese crumbles, 2 oz.
Mozzarella Cheese Pearls, 4 oz.
Gouda Cheese, 12 slices
Asiago, Romano, Parmesan Salad Blend, recommended BelGioioso, 2 oz.
Tomatoes on the Vine, diced, 2
Green Pepper, diced, 1
Garlic, diced 5 cloves
Italian Seasoning or Herbs du Provence
Cooking Spray

INSTRUCTIONS:

Pre-heat oven to 250 degrees
Cook Anchovies for 5 to 7 minutes on low
Move the Anchovies to the back of skillet and add the Italian Sausage
Add the diced Garlic and cook for a few minutes
Drain
Dice the Green Peppers and Tomatoes and sprinkle Italian Seasoning or Herbs du Provence on top
Mix together Sausage, Anchovies, Garlic, Goat Cheese, Mozzarella Cheese, Green Peppers, Tomatoes, Black & Green Olives in a mixing bowl
Spray Pizza Pan with Cooking Spray
Arrange 1/2 Pepperoni on bottom of Pizza Crust and top with 6 Gouda Cheese slices
Add Meat mixture on top, even it out, top with Parmesan cheese blend
Add 6 Gouda slices, and put remaining Pepperoni on top
Create a foil tent over Pizza
Cook for 45 minutes and let stand 30 minutes before cutting

THE VAMPIRE DANCER SAGA 5 IS DONE!

The story writing process has completed and ready for tweaking. For the first time, I am using original artwork, as opposed to using stock photos from Shutterstock, DepositPhotos and the Library of Congress.

Check out the sample for Part 4 to be in the storyline loop: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI: