Posts Tagged ‘manchego pizza’

Spanish Coca with Peruvian Purples and Manchego

peruvian purple coca

Long, airy, charred and bubbly. That’s what this wonderful crust presented my pie-hole last week whilst baking a night-load of breads for the Athens Farmers Market.

The luscious potatoes complemented this 60 percent-hydrated dough perfectly with and underlayment of fatty Red Wattle lardo and sharp Spanish Manchego cheese then topped with a mango pudding, Spanish olive oil and sea salt. Life cannot offer up a better combination of pizza cooked at close to 700 degrees!

Enough said: this is how I made it. (yes, I realize that my mood wasn’t in the best picture frame at this time because of all the baking ahead of me.) Gomen Ashai.

And here’s the coca being pulled from the oven and finished.

If you are ever graced with the ability to cook with the purple potato, I urge you to try this flavor combination and as the Spanish say…Buen Provecho!

Late October Baking

 

October in Athens, Ohio should be spelled P-I-Z-Z-A. In fact this is the simple reason I wasn’t able to commit to proofing and firing as many breads as I usually do. We love our late night (correction…early morning,) pizza customers. They sometimes pass out before the pizzas arrive but are right on the mark with many intriguing topping combinations.

John Ivanek was a stellar bread maker/seller on this fine day.

Despite the rush, I’d like to thank the guy who called consistantly from 4:15 until his last call at 6:10! Now that was some dedication to ordering a pizza. Each call consisted of a tooth-gnashing minumum of 13 rings, some reached upwards of 20 rings. I salute you!

The gorgonzola, pear, arugula, Prosciutto di Parma was a big hit with my gooey balsamic glaze.

I put more local spelt flour in the Flintstone wheels and ciabatta this week because…it tastes better. This week also, Matt Starline of Starline organics turned me on to some really fresh ground organic rye which I paired with caraway seeds, roasted garlic and sundried tomato.

Chef Kenny Shooley, helped alot and wasn’t as annoying as most chefs tend to be.

These La Manchia pizzas were an especially nice taste treat that sold well. Manchego cheese atop spinch with late season heirloom tomato, chilantro, onion, green pepper and topped with a little fresh mozzarella.

We still have access to an amazing amount of fresh, organic vegetables here in Athens which equates to some bodacious pizzas. I pair them with the beautiful Valarossa tomatoes from Stanislaus like the Foccocia Siciliana (right.)