Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pizza Toppings: Simple/Elaborate, Traditional/Unusual


Recommended Posts

2 hours ago, blue_dolphin said:

A big thank you to @shain for the fig pizza idea!  

 

Figs, goat cheese and roasted balsamic onions with sage, black pepper 

D38B85BA-D3F6-4D69-880D-C85979B64D92_1_201_a.thumb.jpeg.1a6531e43f79b294ef7f56522bd4b8d7.jpeg

Just a little mozzarella on the bottom to glue things in place!

 

What a beauty :)

I love seeing how much variety and possiblities can single recipe concept take.

  • Thanks 1

~ Shai N.

Link to post
Share on other sites
  • 2 weeks later...

A while back, I made this recipe for Country Ham-Wrapped and Roasted Peaches from Deep Run Roots:

IMG_5961.thumb.jpg.d0b68371d0230a902d2623f382bf1ce5.jpg

Peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted.  They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of sweet & spicy pecans. Very decadent.

 

With inspiration from @shain's peach pizza above, I decided to pizza-fy this recipe today:

IMG_2924.thumb.jpeg.ffea7bb743bd5f0e33d2b9c5f88af511.jpegto fi

 

I layered the gingered goat cheese mixture over the dough, sprinkled with a little mozzarella and the sliced peaches:

A91D0322-969E-46AB-8A99-764BB8627AF5_1_201_a.thumb.jpeg.e3d7f657dcd2cf77c4c5a331d6b863fc.jpeg

 

Topped with pepperoni (subbing for the country ham or prosciutto)

D7F5EF2B-1744-4971-ADBD-8B30C40D6996_1_201_a.thumb.jpeg.b5a31f18fd4b741ce905f0f4a09b4329.jpeg

 

Baked:

913AA1D2-3173-4EFC-9543-CBE37F91DA1C_1_201_a.thumb.jpeg.db25e8cf3e6f6ddd24e66481d1aca4a2.jpeg

I added the pecans and drizzle of balsamic honey after baking.  

Edited by blue_dolphin
to fix photo (log)
  • Like 5
  • Thanks 1
Link to post
Share on other sites

This is the first batch of dough I've made with the Caputo (red bag) -- up to this point I'd just been using the King Arthur I normally use for bread. Alas, I also used cornmeal to prevent sticking (I normally just use flour), so that's one variable too many: the crust was certainly decent, but I need to practice with it a bit to get it dialed in, I think. Toppings are just low-moisture mozzarella, basil, and whole grape tomatoes blitzed in the food processor with some salt, pepper, and red pepper flakes.

 

DSC_5831.jpg

  • Like 5

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

I have found 100% of 00 Cuputo a bit much.

for a medium thick crust, settled on:

165g "00" + 115g semolina + 160g water + 5g yeast

 

I get the impression you eat a lot more pizza than we do, so ymmv.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...