Here is the pizza that I placed those elegant eggs upon. I used a local spelt flour that is grown only 22 miles from my pizzeria and Kiser’s Barbecue which is simply the best anywhere! A traditionalist may say that I put too much stuff on this pizza but I couldn’t resist combining the great fresh ancho peppers that I roasted and local beetroot. So I took it upon myself to make a full spectrum analysis of flavor! Lets do this one fassssst.
Roast the ancho pepper and two small, halved beets in foil for 20 minutes in a 450 degree oven. (You can roast the pepper over an open gas flame on a burner also.) Pull the skin off and cut the ancho into strips and the beets into small slices. Take the 12 ounces of the spelt flour and bang out a pizza disc. place chopped cheddar cheese on the dough then the pulled pork, beet slices and ancho slices.
Place the pizza into a 475 degree oven and cook until golden brown, about 12 to 15 minutes. Dress with the paw paw pulp in a semi-disgustingly looking circles. See last blog entry.
Now is time for the finale, slice the paw paw eggs on the pizza and then a little chopped cilantro or arugula in the center. You’ll feel glory at the way you are able to manipulate a local, wild food product into a sweet, savory, spicy pizza as you scratch at the exquisite pain from poison ivy, mosquito bites and thorn scrapes from being in the forest too long. Life is great!