September 17, 2009
After all the time travel we've been doing, you must be starving!
This pizza should take care of that–today's recipe is a simple, straight-forward Argentinean classic, always accompanied by Salsa Golf. Salsa Golf is either drizzled over the top or is used with each slice for dipping. I made my version of this pizza vegetarian, but using a layer of ham slices under the cheese is also common.
Other toppings are typically rounds of hard-boiled egg, green olives, strips of roasted red pepper, and hearts of palm. The hearts of palm can be strips, rounds or chunks, whatever is available or is your preference. The other toppings can be omitted, too, according to your taste.
The crust recipe I used is my mother-in-law, Florencia's–a good, doughy, deep-dish crust. But you can use your favorite. This is a great, hearty dinner recipe that doesn't take much work (just waiting for the crust to rise) and makes great leftovers the next day (if you have any left!)
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Pizza con Palmitos y Salsa Golf
Hearts of Palm Pizza with Salsa Golf
Pizza Crust and Tomato (Pizza) Sauce
2 cups Mozzerella cheese, shredded
10 large green olives
about 10 roasted red pepper strips (a jar, or about one pepper)
2 hard-boiled eggs, peeled and sliced
1/8 th pound sliced ham (optional)
1 can hearts of palm
Make the pizza crust of your choice. Preheat the oven to 350 degrees Fahrenheit. Place the crust in a well-oiled pizza pan, and pre-bake for 5-8 minutes. Top liberally with pizza sauce, a layer of ham slices if desired, and the mozzerella cheese. Arrange the pepper strips to create a wheel pattern, and decoratively add the hard-boiled eggs, olives and hearts of palm.
Bake at 350 degrees for about 25 to 30 minutes, or until the crust is golden and the cheese is hot and bubbling.
Serve with Salsa Golf.