Sunday, August 9, 2009

Pizza Night

For the crusts, I highly recommend using the recipes from Peter Reinhart's "Crust and Crumb... They will be better than the crusts that I made way back when.


In order of appearance.

Fig Pizza:

Fig Pizza 2



  • Fist-sized lump of dough
  • Figs (about 4 per person)
  • Chicken Stock
  • Feta (as desired)
  • Balsamic (500 ml makes about a 1/4 cup)
  • 1/2 cup Walnuts
  • 3 tbls Cream
  • 2 tbls Parmasan shredded
  • salt
  • pepper

To Make:
For the Figs: to reconstitute the figs, simply place them in an appropriately sized sauce-pan, and fill to about three-quarters of the height of the figs with chicken stock. Reduce the stock over medium-high heat until the sauce is completely gone, but the bottom of the pan is not quite dry. For the salsa di Noci: combine Walnuts, Cream, and Parmesan in a blender. For the balsamic reduction measure out 2 cups (about 500ml) of balsamic vinegar and place in a sauce-pan; bring to medium-low heat (it should be steaming but not bubbling) and reduce until it is just thinner than honey - this should take about 3 hours. To finish: thinly spread the salsa di noci over the crust, cut the figs in half and spread them evenly over the crust with the feta, then from a squeeze bottle- apply the balsamic reduction. This is a very bold pizza and should probably be served last.

Cheese & Tomato (serves 2-3):

Tomato & Mozz

  • Fist sized lump of dough
  • 2 tomatos
  • 4 oz Olive Oil
  • Fresh Bufala Mozzarella (as Desired)
  • 2 large Portobello Mushrooms, chopped
  • Chicken Stock
  • Basil (chiffonade)

To make:
Pre-heat oven to 450 degrees (have either a pizza stone or cast iron pan in the oven to help the pizza cook more evenly). Roll out (or throw the dough until you have roughly a ten inch crust (you can make it ahead of time and freeze it if you want. You can make it with more or less dough also depending on how thick a crust you want, just keep in mind the temperature and bake time). In a blender purée the tomatoes till smooth; force them through a fine mesh strainer and whip in the olive oil. In a medium saucepan place the portobellos and fill with chicken stock to 3/4 the height of the mushrooms; cover and reduce until the stock has been absorbed by the mushrooms/evaporated. Slice the cheese and arrange all the ingredients on the crust and bake in the oven for 10-15 minutes until the crust is crisp and golden brown.

Fruit Pizza:

fruit pizza 2

  • Fist Sized lump of dough
  • 1/3 Mango, thinly sliced
  • 1/2 grapefruit peeled and membranes removed
  • About 20 Green Grapes
  • 1 tbls Garlic
  • 1 tbls Olive Oil
  • 2 oz thinly sliced cured ham (such as Jamon Serreno or Prosciutto)
  • Small Handful of Pinenuts
  • Sprinkling of Parmesan
  • Mint leaves (chiffonade) for garnish

To Make:
Pre-heat oven to 450 degrees. Roll out or throw crust to desired thickness. Sautée the grapes and garlic in olive oil until the garlic is golden and the grapes are soft. Arrange the Mango, Grapefruit, Grapes, and ham on the crust; sprinkle lightly with pinenuts and Parmesan and bake for 10-15 minutes until the crust is golden-brown and crisp. Garnish with mint

Dessert Calzone (four portions)

Desert Calzone

For the Crust (same as the others - but...):

  • Liberal Nutmeg
  • 1/2 tsp Cinnamon

For the Apple Sauce:
  • 4 apples peeled, cored and chopped
  • 2 tbls calvados
  • 3 tbls Heavy (36%-40%) Whipping Cream
  • 1 tbls sugar

For the Calzone Stuffing:
  • 12 medjool dates
  • 6 oz Sultanas
  • 4 oz course chopped Macadamia nuts
  • water
  • 2 tbls sugar

To Make:
For the Apple Sauce: Blend the apples in blender with the cream, Calvados and sugar until smooth; pass through a fine mesh strainer and gently simmer for 20-30 minutes.
For the Calzone: Pre-heat oven to 350 degrees. Place the dates and sugar in a medium sauce-pan and fill with water to 3/4 the level of the dates; cook over medium-high heat until the water is nearly gone and add raisins - continue to cook until the water is gone but the bottom of the pan is not burned (the dates and raisins should be quite tender). Turn the dates and Sultanas out onto a cutting board and chop until moderately fine, then mix in the Macadamia nuts and divide the stuffing into four equal parts. Pull golf ball-sized pieces off of the dough and roll them out into thin circles. Place the stuffing in the dough and fold over, crimping the edges as if it were a pie. Bake in the oven for 30-40 minutes until the dough is crusty and the pies are hot through. let cool for 20 minutes then serve with applesauce either on the pie or on the side.

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