Who doesn’t love pizza?! Well, pizza lovers in the South Luxembourg now get an extra special treat, with a pizza dedicated to the city of Esch-sur-Alzette. The ‘Escher Pizza’ was created as an homage to the city’s international past, with a topping of spicy salami, anchovies and garlic. Salami is a nod to the South of France and Spain, anchovies point towards Portugal and garlic has been regionally planted and consumed, and definitely unites Luxembourg, France, Spain and Portugal. Lots of pizzerias in Esch serve the ‘Escher Pizza’ now, and I was also asked to make one as part of my Tonicités project.
For this pizza I have made a super simple no-knead pizza dough. So all you need to do is mix the ingredients in a bowl and let the dough rest. No kneading needed! It’s quite a wet dough, and it makes for a really great pizza full of air bubbles. As for the topping: I was quite sceptical mixing salami and anchovies – both very salty. But it works! I just made sure that the tomato base is not too salted, as this would have really made it too much. Little slices of garlic bake well in the oven and bring the finishing touch. A great pizza, but I wouldn’t go out kissing anyone after eating it…
This recipe was made for Tonicités as part of a series of recipes celebrating the inter-regional town network between Luxembourg City, Esch-sur-Alzette, Longwy, Arlon, Metz and Thionville.