A number of years back, Brion and I decided we would like to seriously explore Rome ‘on foot‘. We rented a furnished apartment up in the hills of the northwest part of the city, by the Embassy residences. Each morning we would set out to travel the cobbled streets of Rome, checking out the art of Michelangelo, the sculptures of Bernini or wander through the ancient Roman ruins. In no other city can you see so much in a short space of time and yet merely scratch the surface.
Rome is the real thing! So many of its legendary sites are the original article that to see them is to fulfill a lifelong dream. It’s this that raises the ‘goose pimples’; that feeling that the city really is as old as its seven hills, that in Rome, time and beauty are measured on an altogether grander scale.
We found it easy and relatively fast to get around the city by using the public transit system. We paid 18 euros for a 7-day pass which could be used as many times as you wished. Rome’s buses struggle to cope with the daily demand that is already well over its operating limits; battling their way through traffic and streets made impenetrable by cars double parked. To rent a car to see the sights of Rome would be an exercise in frustration or to say the least, taking your life in your hands. Best to spend a day and learn the ‘system’ and you’re set!
Rome is a city that bathes in a warm Mediterranean climate. During the month we spent there we experienced some great weather — 20-23 C with only one day of rain.
Of course when in Italy it would be unthinkable not to eat pizza during your stay. We discovered a small little pizza place close to our apartment. Once or twice a week we made a point of enjoying some ‘authentic pizza’. The two options generally available in the pizzerias are Roman pizza (the paper thin, almost charred version) and Neapolitan with the thicker crust. As for the toppings, there are unlimited choices.
The pizza recipe I’d like to share today is one that is probably one that is more American/Canadian then Roman but nevertheless real good. I had adapted it from Pillsbury.com quite a few years ago.
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- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/2 tsp dry parsley flakes
- 1 1/2 tsp baking powder
- 3/4 cup milk
- 1/2 cup ranch dressing
- 113 grams EACH cheddar & mozzarella cheese, shredded
- 1 large potato, baked & sliced thin
- 340 grams chicken, cooked & chopped
- 4 slices bacon, crisply fried & coarsely chopped
- 1/4 cup onion, chopped (microwave slightly)
- 1 large Roma tomato, seeded & chopped
Ingredients
Pizza Crust without Yeast
Pizza Toppings
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- In a medium bowl, measure dry ingredients for pizza crust. Make a well in center & add milk. Stir until dough leaves the sides of the bowl. With buttered hands, gently knead 5-6 times. Spray or butter a 14-inch pizza pan; press dough evenly over bottom & up sides.
- In microwave, bake the potato & slice thinly; slightly cook chopped onion. Crisply fry bacon & coarsely chop. Seed Roma tomato & chop along with cooked chicken.
- Preheat oven to 375 F. Spread ranch dressing evenly over dough. Combine chesses; sprinkle half of the cheese over crust. Top with thinly sliced potato then remaining ingredients; ending with cheese.
- Bake 13 - 16 minutes or until crust is golden & cheese is melted.
- If you are pressed for time, no worries, just use a purchased pizza crust to speed up the process.
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