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Pizza (Abeetz as we call it in my old neighborhood)
The best Abeetz in the USA is in New Haven, CT. Said it many times to my friends from all over but especially Chicago, Jersey and New York; for the express purpose of inciting a friendly argument. Everybody's home town pie is the best. Right? As I type I can taste the award winning Abeetz from Sally's, Modern and Frank Pepe's; all located in New Haven. Started making Abeetz at home when we moved to the Land of Enchantment. Nothing like talking to Babe while she sits at the table enjoying a glass of wine, while I'm in full pie mode or for that matter any dish mode. Ingredients
- Gluten Free pizza rounds - Babe is Gluten intolerant. I buy a four pack made by My Bread and sold at Sprouts.
- Pesto - sometimes I make it from scratch. Store bought this time
- Garlic - a half dozen or so cloves
- Yellow Onion - about a half of one
- Anchovies - not everyone has a taste for them but we've been enjoying them since we were kids
- Artichoke hearts (in water) - about half a can
- Mushrooms - to save time I buy shrooms in the jar so I don't have to chop whole shrooms
- Roasted Red Pepper - for Abeetz I buy the kind that is pre-sliced
- Your favorite Italian Cheese (missing from pics) - for this pie I bought the blend of shredded Mozzarella, Asiago, Provolone, Romano, Fontina, and Parmesan
Directions
- Place two rounds on each cookie sheet. Spread a couple Tbs' of pesto on each round followed by three Anchovies on each.
- Chop all the other ingredients and saute until onion is translucent and garlic softened.
- Divvy up the sauteed ingredients into four equal portions and top each round. Cover each round with the shredded cheese.
- Place one sheet in oven and bake the Abeetz according to the crust instructions. Remove and put the second sheet in the oven.
- Mangia
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