Archive for the ‘Pizza Recipes’ Category

Spring Beef Heart Pie

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Pizza is my business! It’s how I make a living and sometimes it takes every moment of every week to keep my business running. Most of the pizzas on this blog are creations I make for my customers every week and some of the posts suffer from “Pizza Shock” or the fact that all my planned culinary finesse gets ruined by a massive influx of pizza orders that waylays my concentration, my recipe writing and photographs. This is one of those pies that almost hit the shitcan after a very busy day, (hence the bad photo above). So if you can hold your nasty comments about crappy photo’s, crummy writing and just…have a heart…literally!

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The heart in question is from my good friends at Shews Orchard. They are stalwarts at the Athens Farmers Market and produce some of the finest meats and fruit in Ohio! Not long ago, I bought a beef heart and wanted to incorporate it in my menu-mix. Here is the pie I came up with.

Beef heart is one of the most meaty tasting offal’s I’ve eaten because it’s flavor is less irony and contains a minimal astringency on the back palette. I’ve paired this with melting Piave Vecchio, an underused and very resilient pizza cheese from the Veneto region of Italy. Most folksPiave has the nuttiness to stand up to the beef heart and Portobello that I had planned along with some spring ramps for an additional facet of “Bad Ass pizza”

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Fabricating a beef heart looks harder than it is. In fact, it’s very simple. Just start with the outer silverskin revealing the beautiful red flesh below. Cut out the veins and tough walls to reveal strips of wonderful heart.

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All I did then was to salt, pepper and roast the heart at 450 degrees for 12 minutes. I also roasted an oiled Portobello mushroom in the same oven for 12 minutes then pulled it out and reserved the mushroom for slicing. (Remember Holmes, both will be sliced and cooked on a pizza later so don’t cook the shit out of them.)

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Now you are ready to make your pizza. Take six ramps and wash well, finely dice five inches from the bottom after taking the roots off reserving the “flags” for the pie. Slice the heart and Portobello. Take your proprietary dough and make a 15 ounce dough ball and form a disc. Place on parchment ready to put on an upturned heavy gauge cookie sheet or a pizza stone that has been heated in a 495 degree oven for 30 minutes…or the hottest you can get your oven.

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Place the cheese, thinly sliced heart, sliced Portobello mushroom and ramps on the pizza and cook for 12 to 17 minutes in the oven until done. Garnish with some tomato for color and  enjoy until your hearts content!

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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!