Here we are at the sixth Ultimate Pizza post. My neck is all knotted up from this much obsession. Earlier in the series were Dough, Pesto, Sauce, Toppings, and New Years Pizza.
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.
Then I rolled my pizza and glazed it in olive oil (single vineyard) and a little fresh rosemary from the yard. As my wife calls it: “Osiris pee rosemary.” (The dog does, after all, use the yard).
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.
PLEASE CONTINUE if you want to learn more about Burrata. Or, CLICK HERE for the final pizza post.sharethis_button(); ?>