Wildly savory, the brininess of the olives, anchovies, and pepperoncini in the Vesuviana is mellowed by the bright and acidic tomato sauce and milky Fior di Latte. Heat from the oven turns the whole olives soft and juicy. Anchovies give a salty depth to the pie and the pepperoncini deliver subtle heat and tang. This is a pizza not to be missed, whether eaten at Adrienne's or fresh out of your home oven.
Lay the Foundation
After stretching the pizza dough into a 10-inch round, scatter the cubed mozzarella over the dough. Ladle the tomato sauce* in concentric circles over the mozzarella (think just enough sauce—don't over do it). Next, sprinkle both the Grana Padano and Pecorino Romano cheeses over the entire crust. Onto the fishes!
*To make the tomato sauce, simply blend the canned whole peeled tomatoes in a food processor or blender; season with salt.
A Holy Trinity
Use jarred pepperoncini, (Adrienne's buys Bellissimo brand), and give them a rough chop. Look for jarred or canned anchovies packed in oil. Pit Kalamata olives (not pictured). At Adrienne's they use Rotondino Fior di Latte mozzarella, but feel free to use whichever milky-fresh mozzarella you find at the grocery store.
Olives + Pepperoncini
Place 10 to 15 olives over the dough. Next, sprinkle a handful of the chopped pepperoncini evenly over the pizza surface. And were almost ready for the oven. Almost...
Drizzle good quality olive oil around the edges of the dough, right where the toppings end and the cornicione starts. This imparts a rich and fruity taste to the crust and allows it to brown more evenly.
Into the Fire
Chef Francisco Martinez cooks the Vesuviana for approximately seven minutes in a Marsal brick lined gas oven. Home ovens will work just fine. Look for melted cheese, a charred bottom, and a blistered crust.