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homemade pizza ingredients: before and after the bake? persillade?

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homemade pizza ingredients: before and after the bake? persillade?

nasv | Feb 26, 2012 07:54 AM

I am attempting a new pizza based on a menu item I saw at a napoletana-type pizzeria, and it has an ingredient list where I'm not sure if it's best to add to the pizza before or after the bake.

My homemade pizzas take 7-9 minutes on a stone at 550F.

The pizza: "mozzarella, fontina, olives, red onion, garlic/parsley/anchovy persillade"

I'm not sure if the persillade is good as a base (as if it were the sauce), or if it is dripped on after the bake? And the olives, before the bake too? The red onion I imagine is pickled in red-wine vinegar and sliced thinly.

Any thoughts?
-Nico

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