Parmigiano Reggiano On Pizza

In the house where I grew up, we ate spaghetti sauce made from a packet, topped with parmesan cheese shaken from a green cardboard cylinder.

I'm not saying it wasn't good -- especially with my mother's giant meatballs, which she made from actual beef -- just that I didn't grow up with the real thing.

My first taste of authentic Parmigiano-Reggiano cheese came much later in life, and now, even when I make my family's favorite Buddy Lasagne with sauce from a jar, I top it with real parm. (Yes, I call it

Parmigiano Reggiano, Parma Ham And Basil Pizza Recipe

Recognizable by the distinctive dotted pattern of words on the rind, Parmigiano-Reggiano tastes a bit nutty, salty, and gritty, without any bitterness or aftertaste. Shards of real parm will melt on the back of your tongue.

And the best part is that, after the cheese is gone, the rinds have a second life as the magic ingredient that adds richness and character to the flavor of vegetable and bean soups.

A cow's milk cheese, aged for one to two years, produced in the Emilia-Romagna region of northern Italy. Protected by both trademark and D.O.P. designation, Parmigiano-Reggiano is a hard cheese, perfect for grating, shaving, or eating in chunks cleaved off the wheel.

Pizza Valtellina (mozzarella, Beef Bresaola, Rocket Salad And Parmigiano Reggiano)

Wrapped in plastic, in the refrigerator. Bring to room temperature before serving. Once a wheel of Parmigiano-Reggiano is cut open, the cheese doesn't have a very long shelf life; it will last for a couple of weeks in the refrigerator. Save the rinds for soup, in a plastic bag in the fridge or freezer.

The first time I made this, on regular pizza dough, it was filling. Too filling. On my favorite oat-bran pita breads, these pizzas are lighter, with a crispy crust, perfect for breakfast or a quick weeknight supper. Substitute any type of sausage, spicy or mild. Make one pizza per person.

On the stove top, heat a small nonstick frying pan over medium-high heat. Squeeze the sausage meat out of the casing into the frying pan (discard the casing). Cook, breaking up the sausage with a wooden spoon, until the meat is lightly browned all over. Remove from the pan.

Cornicione Della Pizza Con Parmigiano Reggiano

Set the pita bread on a baking sheet. Sprinkle on the mozzarella cheese, then the sausage, asparagus and thyme. Top with grated Parmigiano-Reggiano, then a bit of black pepper.

Place the baking sheet in the oven and bake for 10 minutes. Remove from the oven (do not turn the oven off).

Without breaking the yolk, carefully crack the egg into a small bowl. Then slide the egg onto the center of the pizza. Return the pizza to the oven and cook for 10 minutes, or until the egg white is just set and the yolk is still runny. Remove from the oven, sprinkle with more pepper, and serve hot.

Pizza Mit Käserand

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.

Posted on March 21, 2010 in Bread, scones, muffins, pizza, Eggs, Fun for kids, Main dishes, Refrigerator | Permalink | Comments (25)

Set the pita bread on a baking sheet. Sprinkle on the mozzarella cheese, then the sausage, asparagus and thyme. Top with grated Parmigiano-Reggiano, then a bit of black pepper.

Place the baking sheet in the oven and bake for 10 minutes. Remove from the oven (do not turn the oven off).

Without breaking the yolk, carefully crack the egg into a small bowl. Then slide the egg onto the center of the pizza. Return the pizza to the oven and cook for 10 minutes, or until the egg white is just set and the yolk is still runny. Remove from the oven, sprinkle with more pepper, and serve hot.

Pizza Mit Käserand

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.

Posted on March 21, 2010 in Bread, scones, muffins, pizza, Eggs, Fun for kids, Main dishes, Refrigerator | Permalink | Comments (25)

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