Archive for the ‘Fruit Pizza Recipes’ Category

Long Tall Sally; Spanish Coca Style Pizza

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When you work with food day after day, there comes a time when its just all about taste. The freedom to throw traditions dating back thousands of years into the culinary shitcan is not only liberating, but its exhilarating! In pizza, there are many people who’s (boring) mantra is to keep the traditions alive no matter what. I like to change things up, wipe the tradition away with some soft Charmin and just…flush it. Case in point; Long Tall Sally.

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This spring I’ve been “Going Long” with my breads and pizzas. An abnormal obsession best reflected by my Garlic Pudding Stuffed Fougasse, (left) a nice wild arugula, blueberry, bacon and Calabrian Chili Fougasse and some crispy “Coca de Boquerones” with Manchego and Idiazebel, carlmelized onion, caper, cheddar curd, Peruvian anchovy and Spanish boquerones with tomato.

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Now I want to pair some Red Wattle, (heritage breed pork) guanciale, (pork jowl or cheek- above left) that I cured with a long crisp Spanish syle Coca crust, Teleggio, an Italian Alpine cheese, some great roasted celery root, fresh basil and killer Bosc pears grown by Neal Cherry in Crooksville, Ohio that I have citrus-pickled last fall, (above middle and right). Enough talk, lets rock this pie.

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Recipe:

(The day before) Using the Easy Dough Recipe on this blog, mix the dough with half the yeast called for. After mixing, weigh out a dough ball of 15 ounces. Let is sit at room temperature for 30 minutes, then oil a bowl and place in your refrigerator for 15 to 24 hours to cold-ferment. When ready to make the coca, pull the dough ball out and let it sit in a warm place, (74-80 degrees) to proof.

Preheat your oven to 475 or higher, (if you can get it to 550 without burning your house down, go for it!)

Whatchagonnaneed:

One medium sized celery root

One tablespoon extra virgin olive oil

Twelve leaves of basil

Five to seven ounces of Teleggio cheese

Four ounces thin sliced guanciale (or bacon)

One pickled Bosc pear

 

 

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Peel and slice the celery root into very thin coins with a mandolin. Toss with the olive oil and roast in a 475 degree oven for eight minutes just until wilted. you may toss the root coins once to make sure of consistent doneness. Take the dough ball and form into a football shape using the tips of your fingers. Continue to press vertically. (you must have patience here, Holmes!). Stretch the gluten strands well without tearing then let the dough rest. This process can take up to 20 minutes. Place the dough on some parchment or a floured pizza peel then place the cheese and basil on the coca.

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Top with the wilted celery root, the thin sliced guanciale and the pickled pear and place into the hot oven for seven to twelve minutes depending upon the temperature. (475= 12 minutes) (550= 7 minutes).

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Slice and enjoy a spectacular tasting pizza with melting Teleggio, porcine fattiness and the perfect marriage of celery root, basil and pickled pear!

 

 

21 Killer Fruit Pizzas!

 

Okay, here they are, some great pies that I have made over the years because I just love fruit on pizzas. It adds such an great counterpoint to sour cheeses and is the perfect accompaniment to aged and crunchy wheat. The Tellegio and mango schiacciata (above) is a perfect pairing with Jamaican flower and dried cherries that I turned into a re-hydrated jam.

Above is my Paw Paw Turkish Pide (PEE-day) with lentil cream, arugula, goat feta, pancetta and black sesame.

How bout this Rabbit and Persimmon Pizza with winter carrots,wild jeruselem artichoke, arugula and Griffin’s Dream-this cheese is made in the style of Saint Maure and is a little creamier than traditional chevre with hints of citrus and nuts.

Lets move on to a double whammy with a peach and Gorgonzola dolce pizza with balsamic glaze in the foreground and a Tahini “Bap” with French Brie and a Bosc pear poached in vanilla, honey and maple syrup.

Here are some fabulous local Pide with a take on the “Schiacciata Con la Uva” of Tuscany. These I made with fresh local pancetta, chevre, cumin and walnuts. Thanks to Neil Cherry for grapes that taste nothing like store bought grapes!

Yea, I’m stretching this because of the tomato but IT IS A FRUIT Y’KNOW. This gourgous Pizza al Metro has pancetta, provolone, fresh summer tomato, shaved onion, arugula and some Calabrian chilies.

Here is a roasted chipotle onion with blueberry pie with smoked King Family bacon and fresh mozzarella. (Hmm, pork again, see a trend?)

Lets delve into a pizza that has fruit as a back-up singer. Both chicken leg and the morel mushrooms were poached in a Parmigiano Reggiano broth with lemon. This combination with Bulgarian Kashkaval cheese and wild local watercress just made the morels and chicken SING!

Now for something wayyyyy outside the box. This is a Nama-yuba pizzette, (This is a soy-milk skin in layers as a crust) with fresh spring strawberries atop New Zealand Spinach, some killer Griffins Dream cheese from Integration Acres, balsamic vinegar, and some soy-maple pickled burdock root.

When blackberry season starts here in Southeast Ohio, I love to make this schiacciata with fresh spinach, mozzarella, provolone, guanciale, pancetta and finished with maple syrup.

   

The creation of great pizza and bread starter can also be achieved through the use of fruit. These wonderful Cabernet Franc and Vidal Blanc grapes made a wonderful naturally yeasted starter. All I did was add local spring water and waited for the magic, (or what some would call scum) to form. then a little strain and some wonderful sugars in the form of flour for the yeast to eat and VOILA! A grape starter!

Speaking of the above-mentioned grapes, here are both kinds paired with Harmony Hollow rabbit and Castelveltrano olives. Along with that, I paired some great local flat leaf parsley and French Soignon cheese for a melty-rabbity delight.

Sometimes fruit in Athens comes in buckets. When that happens, I like to use a couple at once on a particularly pork-centric schiacciata like this Stilton and apple schiacciata with local smoked bacon and fresh persimmons topped with a persimmon-mango glaze! (CHECK PLEASE!)

Speaking of Pork, here is some French Emmenthal paired with local apples and King Family Ham and a magnificent ramp-pistachio pesto.

Here is a cilantro, pear, curried cauliflower and pear pizza made with natural starter and some fab fresh chevre.

Okay, I know it isn’t the traditional pizza shape but this brioche and banana beauty is adorned with Nutella, toasted almonds and a great almond pudding made with ricotta and mascarpone.

Another curried cauliflower pizza with New Zealand spinach, Gruyere, potatoes and pear for a balanced “Agra dolce” effect.

Yumm spells a plethora of spinach, Stilton and pear pies with the salty Serrano ham from Spain.

Yes, I would go out on a limb and call beets the “Fruit of the dirt” just so I can put this pic in here. Gourgeous with ramp pesto, fresh chevre and provolone with spinach and ricotta.

I still cannot decide which I like better, Stilton or Gorg but here is some great Gorgonzola dolce with a poached pear, atop fresh spinach.

And finally this is the last slice of out chocolate pizza with Nutella, tiramisu cream, whipped cream, brulee’d banana, strawberry coulis, mint and a fab…I’ll bet you think I am gonna say “Pork”….no, its a ‘WAFER THIN BACON ROULADE WITH CAYENNE AND HONEY.”I am very proud that we helped Re Napoli with this pizza at the Food Network Pizza Challenge in New York last month.