Archive for the ‘Fruit Pizza Recipes’ Category

Cauliflower, Chevre Pizza with Prosciutto Cracklings and Bosc Pear

This pizza is the BOMB. It has everything I love; charred cauliflower paired with toasted Szechuan peppercorns and fresh chevre from Integration Acres in Albany, Ohio. Added to this creamy, astringent and spicy profile are the juxtaposed flavors of tangy fresh cilantro and the sweetness of late season Bosc Pears from Cherry Orchards in Crooksville, Ohio and finally, I finished this pie with the chewy-crunch of sauteed Prosciutto di Parma strips.

 

It’s great to finally bring you a pizza on this blog. I’ve been very busy messing around with bread and travelling alot as well as baking for the holidays like the local spelt dough spiked with cherry and walnut, (above left) and the chorizo meatballs, (above right,) that I serve on a thick crust Sicilian-style pizza with cilantro, almond, tomato, roasted ancho and Manchego cheese.

It certainly has been a great couple of months. In October, it was my dream to compete with my team of World Pizza Champions at the French World Pizza Championships in Paris. My good friend Bruno di Fabio (Top row, second from right,) won the Best Pizza in the World!

Then in November, I was very happy to bake with my son Sam for Thanksgiving, he was a great employee and I showed my appreciation by paying him a whopping .13 cents an hour despite having  to fire him three times.

 

Then I got loaded down with plenty of Southeast Ohio vegetable booty from the end of the year.Farmers dumped so many pounds of local root vegetables, Brussel sprouts, peppers, raddichio, pumpkins and most of all pound after pound of daikon radish that I’ve been pickling every day.

 

Kimchi, curry kimchi, tumeric pickles, miso-pickles etc. etc.

Gotta love this late season! Okay, lets crank out this wonderful pizza!

Recipe:

 

Using the Easy Dough Recipe, make two seven ounce dough balls, leave under a damp cloth on a plate until ready to bang-out.

Two tablespoons extra virgin olive oil

One tablespoon Szechuan peppercorns

Four ounces of julienned Prociutto di Parma (no, regular ham won’t do and country ham is too salty.)

Six to eight ounces cauliflower florets

One medium Bosc pear sliced thin

Half cup chopped fresh cilantro

Four to five ounces of chevre goat cheese

Lets Go!

Preheat oven to 485 degrees. Place a pizza stone or an upturned heavy cookie sheet on the middle deck to act as your stone. Using the Easy Dough Recipe, take one dough ball and place on a plate with a wet kitchen towel so it doesn’t dry out.

  

Place Szechuan peppercorns in a saute pan on medium heat with the oil and saute for four minutes. Add Prosciutto di Parma strips and saute for five to seven minutes until crispy. Transfer to a plate without taking the oil from the pan and hold for topping after the pie is out of the oven.

   

In the same pan with the same oil that now holds plenty of flavor, place the cauliflower and saute on medium high. Cover and toss frequently. The cauliflower will brown and partially cook till al dente. This will take only seven to eight minutes. (Remember, the cauliflower will cook on the pizza also.) After pulling the cauliflower out and placing on a plate, immediately add the slices of Bosc pear in the pan then turn heat off. Saute for two to three minutes. Pull the pear out and reserve for later also.

   

Form a disc with the dough and place either on a pizza screen or parchment paper. Place the chopped fresh cilantro on the dough, then the cheese. Place the Bosc pear slices on the pizza then the cauliflower. Place in the oven for ten to twelve minutes or until golden brown. You may have to rotate the pizza halfway through.

 

When done, top with the Prociutto di Parma crackling-peppercorn mixture and serve immediately.

Wow, look at the cornicione!

 

 

Natural yeasted Rabbit pizza with Castelveltrano olives and grapes

Well, now that I’ve confused everyone with my natural yeast quackery, lets make a pizza.

For this recipe, I was inspired by one of my favorite pasta recipe books, Pasta Sfoglia. This book is written by Ron and Colleen Suhanosky with Susan Simon and includes my inspiration on page107-The Cuscinetti, black olives, green grapes and parsley recipe on this page sounded great because of the bag of Vidal Blanc and Cabernet Franc grapes Neal gave me. I just tweeked it a bit using some goat cheese, flat leaf parsley and those beautiful bright green olives called Castelveltrano. They are brined when immature and are from the province of Trapani, (of the sea-salt fame.) The mellow unassuming taste of the olive will be a perfect foil for the grapes.

                           

Ron has a new book out called “The Italian Table.” and has a great nack for finding the heart of flavor using simplicity and old-world common sense like his Whole wheat spagetti with cabbage, wild mushrooms, guanciale and caraway or combining juxtaposing flavors that meld together with the bridge of another ingredient like another spagetti dish- using shaved melon, basil, cracked black pepper and extra virgin olive oil. Thank you Ron, this pizza tasted great and…like Picasso said, “Good artists borrow but GREAT artists steal.”

Let’s roll another pie out now. I go to the French World Pizza Championships in Paris tomorrow, so this has to be a fast one.

For the Dough:

Set aside one seven ounce dough ball (from the natural yeast dough recipe on this blog…last one to be exact.)  to use after the olive/grape sauce is made.

                             

For the sauce: Slice one bunch each of the Vidal Blanc and Cabernet Frank grapes, deseed only if you haven’t had coffee. Cut a handful of Castleveltrano olives around the pit. This will mimic the sliced grapes.

                       

Chop one clove of garlic into a fine dice, add to a pan on medium high heat with one tablespoon of extra virgin olive oil for four minutes or until the garlic is just starting to brown. Add the olives and toss frequently for three minutes, then add the grapes and cook for another three minutes. Do not overcook this, you are only melding the flavors.

Place into a bowl and add one tablespoon of Dijon mustard. Stir and set aside.

                       

For the Rabbit: Select tenderloins from your butcher or farmer if possible. (ask for some fat too, this will add a tremendous amount of flavor and help in the cooking. If you cannot obtain tenderloin then two loins will suffice. Place the fat in the pan first and cook on medium high heat until just crisp. Salt and eat or discard.

Saute the tenderloin on medium high until just browned on each side. Cooking should be determined by a “rare” look. Remember, you will be cooking these on a pizza soon.

 For the pizza: preheat the oven to 485 degrees and place an upturned, heavy cookie sheet or pizza stone on the middle shelf.

                       

Make a disc from the dough ball. Add a creamy goat cheese like this French Soignon then some chopped parsley to the dough.

                              

Add the rabbit and place into the oven to cook for 12 to 15 minutes or until the crust is nice, brown and charred in places. The cheese should be melted and rabbit now medium to medium rare. Perfect!

Bring out of the oven and place the sauce atop the rabbit. Eat with the knowlege that you are creating the full circle of life and death. The rabbit ate the grapes, the grapes told you they didn’t like the rabbit, so you killed the rabbit and because no one likes a ratfink, you killed the grapes also. The parsley, goat cheese and olives were snitches so they had to go also! That’s my story and I’m sticking with it. 

See you in Paris!  AND thank you Neal and Oui at Shade Winery, you guys are awesome!