extra virgin olive oil, roasted chanterelles, roasted corn, pancetta, stracciatella, smoked bufala mozzarella, pecorino romano 15 | 19
When I first encountered corn on a pizza in Naples almost 15 years ago, I didn’t know what to think of it. I was scratching my head in bewilderment, as I bet a good deal of you will also when I say that it is an ingredient on our next pizza special – Pizza di Bruno (Bruno’s pizza).
Then, I did what any curious chef would do. I ordered it as I had to try it and I was definitely surprised at how deliciously tasty it was. There was one ingredient on that pizza that tied it all together, though, and it was not the ham. ☺It was the crema, which is basically a thick heavy cream. Nope, you can’t get it here in the States and I could never replicate it as I had hoped no matter how hard I tried. It was heartbreaking as I really wanted to share this corn pizza and crema phenomenon with all of you.
Well, I never forgot that pizza and now I think I have found the answer! Stracciatella! Stracciatella is not crema by any means, but it is a soft oozy cheese found in the center of balls of burrata that ‘liquefies’ when you cook it. The two are so incredibly similar in texture and taste that I can now happily share something with you that I have waited for years to do.
But, wait! This pizza is not about the corn or that I have found a way to crema happiness through stracciatella. It’s about chanterelles! Being an avid forager, I can tell you there are few things finer than being in the woods and running across a patch of golden beauties amongst thick green moss and towering Doug Firs! The only thing better than that is eating them and we are so unbelievably fortunate to live in an area where they are so plentiful every fall. Needless to say, they are one of my favorite mushrooms and I put them on a pizza every year. This year will be no exception to that rule.
So, let’s get to Pizza di Bruno. While it was inspired by the pizza I loved all those years ago in Naples, it is not even close to being the same. In fact, it is much better in my opinion. Pizza di Bruno starts with an extra virgin olive oil base and we top that with stracciatella (the crema!). Next we add corn roasted in our wood-fired ovens followed by locally foraged chanterelles that have seen a similar treatment. On goes some smoked bufala mozzarella, a little pancetta, a dusting of pecorino romano and then into the volcano it goes. 90 seconds later it comes out and…I can’t quite put it into words… It’s kind of breathtaking! All the flavors of the cream, corn and chanterelles tie together. You get a hint of smoke from the smoked bufala mozzarella and a good dose of salty pork from the pancetta. SO GOOD!!!
Come one, come all and come fast as Pizza di Bruno will only be showing face at Tutta Bella for the short window of October 7 – November 4.
~ Executive Chef Brian Gojdics