Pizza Marengo
Chicken Marengo was created by Napoleon’s cook, Dundand, at Marengo, a small town in the Piedmont region of Italy. Napoléon had just defeated the Austrians on June 14, 1800, and, so the story goes, was famished. Dundand, however, had very little to work with, the commissary having been left behind because Napoléon was in hot pursuit. So he foraged around and came up with some chicken, tomatoes, garlic , and crayfish–some fried eggs got in the picture somewhere, too.
Well, the contemporary version of chicken (and veal) Marengo does not include either crayfish or eggs but rather onions, mushrooms, and olives. Here it is in pizza form.
THE DOUGH
THE DOUGH
Start dough at 4p for dinner between 7p and 8p
1 cup warm water (90 to 110 degrees F.)
2 tsp instant-rise yeast
3-1/4 cup bread flour
1 tsp salt
1/4 cup olive oil (extra virgin not necessary)
Combine ingredients and knead by hand for 10 minutes or machine
for two to five minutes. Coat dough ball in a thin film of olive oil or cooking spray, cover in plastic wrap, and let rise in warm place until doubled in size.