Somehow and not intentionally, we end-up having a rule in our young family tradition to eat home-made comfort food on Sunday evenings.
We eat very casually in the living-room watching TV, listening to music and chit-chatting, as a farewell to the week-end that had just passed and a welcome to the week ahead.
That day, it was actually a Saturday March 19th, and I had a craving for home-made pizza, an ode to the summer days we spent at my grand-mother in Oran (Algeria), when we end-up being at least 12 people at the table. When we had homemade pizza or lasagne, we (the third-generation kids) were soooooooo happy!
So back to Istanbul year 2011, my craving for homemade pizza led me to my favorite Italian book " The Ultimate ITALIAN Cookbook" by Carla Capalbo, edition Smithmark.
First and foremost, I started by kneading the dough, which was fun yet a bit hard then let it rest for few hours. In the meantime, I prepared the topping for two kinds of pizza:
A round-shaped one for Ela, with bay-leaves flavored and sweet paprika tomato sauce, lightly spiced ground beef and caramelized onions, topped with melted Turkish Kaşar Cheese and Italian (that was bought from Italy) Parmigiano-Reggiano cheese.
Ours on the other hand, was a more meattier-spicier pizza, with the same ingredients as above in addition to spicy Turkish Sucuk sausage and some Tabasco drizzled on top.
And Işıtan would probably remember the old Italian Pizza place Di Fara (check out the Wikipedia entry!!!) in Brooklyn, run by a (very) old 70-something Italian man who was making this amazing old-style, thin-crust pizza for the last 50-60 years...No Kidding!
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