My husband and I are adamant about the incredible food scene in Connecticut. We’re kind of annoying about it, to be honest. To quote Jon, “Connecticut has the most underrated food scene in the country.” Come at me, bro.
Connecticut has a number of major claims to food fame, including the hot dog, burger, submarine sandwich, and pizza. In a nutshell…CT has a weirdly high number of hot dog producing businesses, and there are great shops all over the state where you can get a tasty and uniquely CT-style ‘dog. Louis’ Lunch in New Haven claims to have invented the hamburger in 1900, and there are a ridiculous number of excellent burger options to be found in New Haven and beyond. Although many people make a claim to the “submarine sandwich,” there is a pretty strong claim coming out of New London/Groton area (where I went to college as it so happens) and there is certainly a very high quality of sub sandwiches to be found in the state.
To move on to possibly the most debated of these foods: pizza. Connecticut pizza is FANTASTIC. If you know, you know. If you don’t, you’ll try to tell me that wherever you’re from has the best pizza and I will fake smile and nod while not believing a single word of your pizza blasphemy. Pizza is one of the foods we miss most about Connecticut, even though there are some decent pizza options in Pittsburgh. But Connecticut pizza will always be #1 in my heart.
I could spend a lot more time on the topic of CT food but for the sake of your attention, I will move on to the recipe. This pizza is inspired by a sandwich coming out of Gaetano’s Deli, a self-proclaimed Arthur Avenue style Italian deli. It’s a simple white pizza, using a cheat of Boursin cheese as the “sauce” and topped with broccoli rabe, prosciutto, roasted red peppers, and fresh mozzarella cheese. Add a balsamic drizzle or spicy honey and you’ve got yourself a super tasty home pizza.
I love making pizza with the kids – you may be able to tell from these photos that Johanna, who is five, put this one together. I have a hard time with control in my kitchen and pizza is one of those dishes I can let go and give the kids a chance to have some fun, get their hands messy, and be creative with food. So please spare me any comments about how the crust doesn’t look perfect etc etc – a five year old is very proud of her work here.Print
- 1 pizza dough
- 1/2 bunch of Broccoli Rabe. I use all the florets and then a handful of roughly chopped leaves.
- 1 5.2 oz box of Boursin cheese, room temp
- 3–4 oz fresh mozzarella, cubed or torn into small pieces
- 3–4 slices prosciutto
- 2 large roasted red peppers, diced
- olive oil
- Preheat the oven to 425
- Prepare the pizza dough in your pan or stone. I use a rectangular baking tray with flour and cornmeal on the bottom to prevent sticking.
- Spread the Boursin on the dough as evenly as possible.
- Sprinkle the broccoli rabe, small pieces of prosciutto, roasted red peppers, and mozzarella toppings.
- Brush the edges with olive oil.
- Bake 20-25 minutes until crust is golden.
Before you spread the Boursin, it helps to mix it in a small bowl with a spatula to smooth it out so it becomes easier to spread. I use a total of about 4 slices of prosciutto, and tear each piece into small pieces to top as I go. Just eyeball it.