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“When people come here, they get treated like family,” Vincent Iannelli said from his Passyunk Square brick-oven establishment.
Not the traditional bakery one would usually think of, Iannelli’s Bakery, 1155 E. Passyunk Ave., celebrating its 101st year, now offers a delicious, light pizza made for the season.
The owner, also a resident of the 1100 block of East Passyunk Avenue, shared the recipe for the new home-dining favorite, Fresh Arugula Thin-Crust Pizza. SPR
Ingredients:
2 tablespoons of extra-virgin olive oil
1 to 2 lemons, cut in half
1/4 teaspoon of granulated garlic
Pinch of black pepper
1-1/2 cups of fresh arugula (or about two handfuls)
Fresh Parmigiano-Reggiano (Iannelli uses Di Bruno Bros. brand)
1/4 teaspoon of Parmigiano cheese, grated
1/4 teaspoon of crushed red pepper flakes
Thin crust 16-inch pizza pie
1-1/2 to 2 cups of fresh mozzarella
Directions:
Preheat the oven to 400 to 450 degrees.
Make a thin, white pie crust and add the oil and mozzarella on top. Sprinkle the granulated garlic, Parmigiano and pepper on top, then bake for about eight minutes.
Slice the pizza then top with the arugula. Shave the Parmigiano-Reggiano all over the pie. Dust the pie with black pepper, granulated garlic and Parmigiano. Drizzle the olive oil and lemon juice dressing all over the pie.
Send your recipe to the South Philly Review at editor@southphillyreview.com and, if published, receive a gift certificate to a local restaurant. Please include your name, address and telephone number for verification purposes.
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