Pizza Gateaux: How to Make It at Home with Pier Daniele Seu's Recipe from Pizza Illuminati
We're always craving pizza. And one of the best in Rome is undoubtedly Pier Daniele Seu's. We don't have his oven at home, but we can try to replicate some of Seu Pizza Illuminati's original recipes. Here's the recipe for the toppings on his "Pizza Gateaux," a pizza reminiscent of the classic Neapolitan gateau.
Ingredients
Bechamel sauce Boiled potatoes Cooked ham Mortadella Mozzarella Nutmeg Parmesan Pepper.
For the Bechamel sauce 70 g flour 70 g butter 1 lt milk 20 g nutmeg Salt to taste.
Procedure
White roux. Melt the butter, add the flour, and cook for 2 minutes over low heat. In another saucepan, boil the milk with the salt and nutmeg. Add the milk to the roux and whisk until the cream thickens, about 5 minutes. Chill with plastic wrap on top of the surface in a blast chiller and use an immersion blender to remove any lumps.
For the Potatoes: Boil the potatoes, peel them, and season them while hot with oil, salt, and a pinch of pepper.
For the pizza: Spread a layer of béchamel sauce over the pizza base, add the potatoes, the cooked ham and mortadella cut into strips, and the Parmesan cheese. Then add another layer of béchamel sauce, mozzarella, and Parmesan cheese. Bake. Once cooked, add a pinch of nutmeg and pepper.
Seu Pizza Illuminati, via Angelo Bargoni 10-18 Rome. Tel. 06 588 3384 Facebook page.
