Since we had a lot of dough balls, and tons of ingredients, why not get a couple meals out of it.
I wanted to do a “Jewish Pizza.” I’ve done it before, and I’ve refined the technique. First I mixed up the “sauce.” Pictured is dill, chives, and creme fraiche.
Creme cheese isn’t fresh enough, so creme fraiche! Mixed up here. I set this aside.
This bakes really quickly, just 4-5 minutes. With this pizza you bake it first. I tried putting the creme fraiche on before baking in a previous session. This worked MUCH better.
Add the creme.
Red onions and capers. As you would on a bagel.
Wild scottish smoked salmon! And more capers and onions. This was really really yummy.
My wife recreated her crowd pleasing margarita + corn, almonds, mushrooms, and figs.
Baked up nicely.
My Tikka Masala pizza worked so well on New Years that I tried it again. This time I took care to get it neater, and I left off the basil until the end. Tikka Masala sauce, ricotta, red onion, corn, little mozzarella balls.
In the oven.
Neater than last night.
Added the basil and a touch of olive oil. Just as good the second time.