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The Atilla Pizza

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The Legendary Atilla Pizza by Jon F.

The Legendary Atilla Pizza by Jon F.!

Jon F. pizza dough from pizzatherapy

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Jon F. recently traveled to Taormina, Sicily and reports:
"While strolling down Corso Ubmerto, the main drag in town, we found "Terrazzo Angelo".
The pizza menu offers a good variety of pies, most of them familiar to the pizza aficionado

.As I scanned the list, my eyes screeched to a halt at the "Attilla". This pie featured mozzarella, gorgonzola, arugula, and unsalted pistachios. I knew from my research that the pistachios grown in the fields at the base of Mount Etna were known throughout the world for their high quality

. And, being a lover of gorgonzola, (see my Blue Heaven recipe), I knew I had to try this pie".
Jon has recreated  the "
Attilla" exclusively for!


  • dough for one pizza
  • 4-6 oz. of gorgonzola (Imported is the best)
  • 4-6 oz. mozzarella
  • 1/2 cup of arugula
  • 1/4 cup pistachio nuts (chopped )
  • olive oil
  • salt and pepper to taste* (optional)


1. Roll out dough
2. Lightly spread olive oil on the dough (optional)
3. Start with a sprinkling of gorgonzola (imported is best). I spread it
lightly around the edges and concentrate most of it in the middle of the pie.
4. Top this with most of the shredded mozzarella
5. Add half of the arugula.
6.Repeat steps 4 and 5, ending with the arugula on top.
7.Finishing garnish is the chopped pistachios tossed over the arugula
8. Bake at 500 degrees for 8 to 10 minutes
(preferably on a preheated pizza & baking stone).
* Jon insists this pizza requires no additional spices. 


  • The trick with this pie is to use a light touch - piling the pie high with
    ingredients, results in an overpowering pizza.
  • Try finding a good Sicilian red wine to drink with the pizza, like the Segreta Rosso from the Planeta Winery - that’s the way the locals do it!
  • Now that’s a Sicilian pizza!


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