Last week he made pizza with chickpeas, paprika, ricotta and thin slices of blood red oranges. It was amazingly zestful and light. It took pizza in a direction I had never even thought of. I absolutely loved it.
This week he made a pie with Coppa (an italian salumi), tomato sauce, mozzarella, swiss chard, and cured green olives. The Coppa developed a nice bacon crispiness in the oven which almost cut the surprisingly strong, somewhat bitter flavor or the swiss chard. The green olives had a spicy punch that lingered on your tongue the entire way. The sauce and mozzarella seemed to bring all the toppings together.
I'm going into work tomorrow morning and showing Angelo, my boss, how to make the neapolitan dough I learned how to make in Naples. Wish me luck!