Wordless Wednesday - Pizza Bianca (Maybe Azzura?)

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Wordless Wednesday - Pizza Bianca

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Pizza Party In Portland

It has been awhile since I posted about Pizza... So I figured it was high time that I revisit the subject again. Especially since I was making pizza with my niece.

Ok, I did make pizza several months ago at my other brother's place, but I had forgotten my camera. Thus there were no pictures of the happy little sauce smeared, pizza smeared faces...

I was determined not to make the same mistake twice.... So I loaded up all my goodies and a very large portion of Pizza Dough, along with my camera, and toddled myself on over to my niece's house where we had a pizza night.... :)

It was pretty much the basic pizza fair, nothing outrageous like Eggs Benedict Pizza, Squash Blossom and Leek, Fig and Rossini or Lox & Caviar. Just good old Meat & Vegetable pizza. Which is the best kind when you are consuming Cinder Cone from Dechutes brewery. ;)

According to my brother, the empty bottle makes a pretty good rolling pin too....

Pizza Dough
Sliced Bell Peppers - Green, Red & Yellow
Cured Meats - Salame, Pepperoni & Canadian Bacon
Sliced Roma Tomatoes
Basil Leaves
Mushrooms, sliced
Black Olives, Sliced
Shredded Cheese Mix - Provolone, Mozzarella, Pecorino Romano, Parmegiano-Reggiano, Grana Padano
Shredded Parmegiano-Reggiano
Pizza Sauce (Tomato paste, a little water, Oregano, Thyme, Minced Garlic & Rosemary with a drizzle of olive oil)
1 Very excited Niece
1 Very Hungry Nephew

So here, in order of baking, are the pizza creations. Both before and after.....

Lillyann....

& Maryann.... Ladies first, after all ;)

The missing piece is in my 19 month old nephew's mouth.... LOL
He couldn't seem to get enough of it either.

Chris...

Me... Cause the pizzaiolo eats last... LOL

Awesome Times! And one VERY happy niece....

Mangia!!
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Pizza with Pizzazz - Pesto Pizza with Artichoke, Mushroom & Garlic Stuffed Green Olives

Just in case no one has noticed, from the myriad posts preceding this one, such as:

Eggs-periencing Divinity - Pizza alla Eggs Benedict
Of Pizza,Things and a Canceled Trip to Palm Springs
Pizza With a Peel
Move Over Bagel, Now There's Something Flatter - "Bagel and Lox" Pizza
A Plethora of Pizza
Food Forward - Roasted Potato and Pancetta Pizza
I'm so Dizzy, My Cheese is Spinnin' - Mozzarella Mania Part 3

I LUV Pizza. Not Pizza Hut, Not Domino's, Not Round Table, Not even Shakey's (Are they even around anymore?). I LUV Homemade pizza. And while I am usually a stickler for homemade crust, for you must start with a good foundation, as well as trying to use the freshest ingredients possible... right down to making my own Mozzarella and growing San Marzano Tomatoes and Basilico Nepolitano (Basil from Napels) for Pizza Margherita. I am not above using the Trader Joe's Pizza dough from the refrigerator case or using a good pesto from a jar (as long as it's made with Pine Nuts and Olive oil instead of Cashews and Canola/Soy oil).

Thus was the case this evening, for it has been a somewhat stressful and sleepless week (more on that in another post), and now it's so hot in my apartment that I am considering just setting out my pizza stone out on the counter and letting it come to room temperature for Pizza Cook-age. OK, MAYBE I am exaggerating a little bit... in all honesty, not by much. Be that as it may, I am tired of waiting to make pizza, so I am heating my stone up to 550 degrees, ther by raising the ambient temperature of my kitchen to 642 degrees... And I will enjoy my pizza, right before I have heat stroke. HA!

This whole pizza is the product of either a package, a can, or a jar, well, that is aside from the mushrooms. All items, even the Pecorino Romano, were purchased at Trader Joe's. Now I am not saying that it takes the whole jar, after all, you need to be the judge about how heavy you want your toppings. This is a very personal choice, and part of the reason that there really isn't a recipe for pizza. The inevitable fact is, though, that all these jars/packages/cans will have to be opened, so I am simply referring to them as a whole.

Pesto Pizza

1 pkg Trader Joe's Pizza Dough
1 jar Pesto Genovese
Cremini Mushrooms
optional - 1 jar Roasted Red Peppers, sliced
1 can Artichoke Hearts, drained and sliced in half
1 jar Garlic Stuffed Green Olives, drained and sliced in half, maybe in thirds
optional - 1 jar Sun Dried Tomatoes in Olive oil
1 Pkg Shredded dry Mozzarella (Which I forgot to put in the picture)
Pecorino Romano, grated or shredded
Cracked Black Pepper

Divide the dough into 2 small rounds, and roll fairly thin.
Coat a peel with corn meal and lay rolled dough on top, jerk the peel to ensure the dough will slide.
Spoon on Pesto and spread to within 1/2 inch of the edge.

Sprinkle with Pecorino Romano for a base.


Add Mushrooms and the optional Roasted Red Peppers (I was out, darn it), then sprinkle lightly with Mozzarella.

Lay down Artichoke halves (stems toward the center) and Olive halves,

then sprinkle with more Mozzarella and top with Pecorino Romano.

Hit it with some Cracked Black Pepper.
Slide onto a heated pizza stone coated with cornmeal and bake for 10 minutes.
Remove pizza and let sit for 5 minutes for the cheese to set.

Slice ----
and enjoy!!

I know I sure as heck did, even in the sweltering heat... The idea for this came from a skillet pasta dish I use to make using Rotini. It was such a great pasta dish; in fact, I made it for my parents during one of their visits to San Diego, and got them hooked on it. This is the first time I have combined these flavors for a pizza, but it definitely won't be the last... LOVED IT!!!!

Mangia!!
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Eggs-periencing Divinity - Pizza alla Eggs Benedict

This will be my last pizza for awhile. Yes, the end, of the rather long process of consuming the pizza dough that I did not want to waste. As with any ending, it is usually fitting to produce what could be considered a finale. This is what I have chosen to conclude this romping through the halls of pizzadom.

My favorite breakfast food on the planet (and also great when one is slightly inebriated).

Eggs Benedict, Pizza Style!!!

I have made a few changes to the classic recipe, mainly due to the process that pizza must undergo to be properly cooked. A 500 degree stone is no way to poach an egg. Thus, I prepared my eggs ahead of time, and let them cool, so when added to the pizza they should simple re-warm and not actually cook, for solid yolks on poached eggs is not very desirable. Besides, what are you going to dunk your bits of pizza crust in?

I went for what was in my refrigerator, cause I did not want to stop at the store. I happened to have Hot Capicolla (Hot Copa) to function as my Canadian Bacon (Center cut Ham), but Bacon (pre-cooked), Pancetta (pre-cooked) or Black Forest Ham would be nice too.

I also changed my normal Hollandaise recipe. Normally I use cold butter to make Hollandaise, but I used melted butter this time in order to speed up the process a little.

The good news is that, unlike most of the other Pizzas I have been making over the last few days, THIS one actually has a recipe… So lets jump right in and start with the Hollandaise. OH Wait!!! First, put your stone in the oven at 500 degrees and start heating it.

OK, NOW lets start the Hollandaise... (This is actually enough Hollandaise for 2 pizzas, but I am a Hollandaise Fanatic, and I always over do it.) ;)

Hollandaise

2 Large Egg yolks
1 tsp Water
1/2 tsp Kosher Salt
1/4 tsp Sugar
1 TB freshly squeezed Lemon Juice
Pinch of Cayenne Pepper -or- a Dash of Tabasco
6 TB Unsalted Butter; Melted
Paprika, when Topping

Utilizing a glass bowl, whisk yolks, sugar, salt, cayenne and lemon juice together.
Melt the butter and make sure it is still hot.

Begin drizzling in the butter a little at a time, continuing to whisk until each addition emulsifies.

Pour finished Hollandaise into a squeeze bottle and place that in hot water to keep the sauce warm.


4 Poached Eggs - per pizza (although you CAN use only 3, it's up to you)

Place a deep skillet of water on the stove over high heat.
Once it begins to boil, add 1 tsp Salt and 1/4 cup vinegar, bringing back to a simmer.

Crack eggs into custard cups.
When water is simmering, slide the eggs from the cups into the hot water.

Cook until yolk is JUST beginning to thicken.

Remove with a skimmer to a paper towel lined plate and allow to cool - Be careful, I broke 1 of mine.


Preparing Pizza -

Press out a circle of dough to about 9 inches
Cover your peel with corn meal move crust to the peel. (shake the peel to make sure it moves)
Spread with 3 TB Hollandaise (I use a small frosting spreader for this)

Lay down about 5 pieces of Hot Capicolla, Ham, Canadian Bacon or your choice of cured meat.

Move pizza to your preheated stone and bake for 5 minutes.
Remove the par-baked crust and deflate any bubbles in the crust before placing the poached eggs on top. (Hit the eggs with a couple grinds of Black Pepper)

Return Pizza to the stone and bake an additional 3-4 minutes.
Remove from oven and squeeze warm Hollandaise over the eggs.
Sprinkle with Smoked Paprika, Sweet Paprika or even more Cayenne. (your choice)

Then move to a plate without cutting, this is definitely a Knife and Fork type Pizza.

NOW the best part, cut off a piece of the crust and poke it into one of the hot liquid Hollandaisey yolk...

MMMMMM.... Yes, at moments like this, I truly feel the presence of Divinity all around me.

Mangia!!
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Move Over Bagel, Now There's Something Flatter - "Bagel and Lox" Pizza

This has got to be the most decadent pizza I have ever made. Also the most bizarre. It was inspired by the Smoked Salmon pizza created by Wolfgang Puck. It would make a fantastic appetizer, but I ate the whole thing and am now suffering from the dreaded "Pizza Coma" due to it's richness.

As usual this is not really a recipe, all things are to taste.

I was originally going to use Japanese Wasabi Caviar but, much to my chagrin, it had vacated my refrigerator. Evidently I had disposed of it at some point and forgotten about it. This left me with the lumpfish caviar I had picked up at IKEA a couple weeks ago for a whopping $2.59.

I also used Lox instead of Smoked Salmon and Leeks instead of Red Onion. The end result was kind of an Italian-esque Bagel & Lox... Mighty Tasty!

Bagel and Lox Pizza

Pizza Dough
Extra Virgin Olive oil
Leek
Crème Fraîche
Mascarpone (You can use the "light" cream cheese)
Dill Weed
optional - Lemon Zest
Thinly sliced Lox
Cracked Black Pepper
Optional - Lumpfish Caviar (or Wasabi Caviar)

Still very simple really.....
Roll out your dough, brush with olive oil and lay down some leek rings and par-bake the crust for 4-5 minutes.

In the meantime per pizza you will need to mix 3TB Crème Fraîche with 1 TB Mascarpone, adding dill to taste and maybe even a little fresh lemon zest. (but I was out of lemons)

Remove from the oven and use a knife to puncture any bubbles in the crust.

Spread the Cream mixture over the leeks then lay down the Salmon (I wish it had been sliced a little thinner) and hit it with cracked black pepper.

Return to the pizza stone for 4 more minutes
Remove and top with little dollops of caviar. (I still think Wasabi Caviar would have been better)
As always, the best part...

Eating it!!

Mangia!!
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Of Pizza,Things and a Canceled Trip to Palm Springs

Well, I hate to disappoint everyone, but I didn't get to go to Palm Springs. My radiator had an issue about 2 freeway exits away from my apartment. It's in the shop now, until Monday afternoon. Thus the only pizza that was made Saturday night was mine. (sigh) Oh well, it was still tasty, even if I was a little depressed about not going... (stupid car).

I also ended up having Pizza for breakfast Sunday morning. My very first "Sweet" Pizza. Then, luckily, one of my friends came to my rescue and helped me eat Pizza this evening. So now, that is 4 down, only 4 more to go... Whew!

Saturday night, I had decided that I would console myself by wandering through my container garden again. There's not really a whole lot to harvest yet, it's still pretty early, but I did manage some more squash blossoms. This made me think of a garden pizza, so a jar of Roasted Red Peppers, and a can (not marinated) of Artichoke Hearts came out of the pantry. Then I grabbed a Leek and some Crimini mushrooms from the refrigerator. Voile!

Garden Pizza
(although not necessarily from my garden)

As with most pizza, there really is not a recipe, past the dough. I always wing it, and just try to keep everything a little on the light side, to make sure it cooks properly, and the crust does not become soggy. This is part of the appeal of pizza, it is complete free flowing creativity. The dough is simply your canvas. So allow me to paint you a pizza.

Roll or press out the dough, and move to a corn floured peel. (mine are never actually round)
I chose olive oil for a base this time...

Layer with a little Parmigiano-Reggiano or Pecorino Romano or Grana Padano (your choice of grating cheese) but just a little.
Sprinkle with Leeks

Add mushrooms and Roasted Red Peppers

Add Artichoke hearts and your first layer of Mozzarella.

Lay out squash blossoms.

Add a final sprinkle of Mozzarella cheese and just a little more of your chosen grating cheese...

Toss it onto your cornmeal covered stone at 500 degrees and bake for 8-10 minutes.
Let rest on the counter for 3-5 minutes before cutting.

I cut mine on the peel now, because I have a wooden pizza cutter, if you have a metal one, remove the pizza from the peel first or you will scar it.

Now the best part... Eat the Pizza... !!!!


I was originally going to do this in 2 separate posts, but time was an issue, and since it is Sunday night, and I have not published the first post yet, I am simply combining them.

After the Garden Pizza of Saturday night, I decided to try my first actual "sweet" pizza. I already had figs, since that was what I had originally went to Whole Foods to find when I came across the Morel mushrooms. I also had Rossini, a blue cheese from the Lombardy area of Italy. The difference between Rossini and oh, say Gorgonzola is that there is an unexpected "sweet" aftertaste. I will admit, that while I find the cheese extremely intriguing, Gorgonzola may have been a better choice here since, for me, the pizza was just a little too sweet. Again, not so much a recipe as a creative process.

Fig and Rossini Pizza with Honey and Mascarpone

It was actually a very simple thing to prepare.
"Sauce" the dough with a light coating of honey.
Place alternating dollops of Mascarpone and quartered figs.
Simply place small pieces of Rossini (or Gorgonzola) on each fig.
Drizzle with a little more honey and bake for 7 minute.

Breakfast of champions!


Then I had pizza again for dinner after walking around downtown today. I called one of my friends in SD, who is a pizza fanatic, and invited him over for a pie. These were more the quintessential meat lovers pizza... A little much for me, but still tasty.

Dry Salami, Pepperoni, Mushroom and Black Olive

Spread Tomato Sauce, sprinkle lightly with Parmigiano-Reggiano for a base coat.
Add Salami and Pepperoni, then sprinkle with dry mozzarella.
Add sliced black olive and mushrooms.
Top with More mozzarella and a little more Parmigiano-Reggiano.
I like to sprinkle mine with a little more Cracked Black pepper.
Bake 8 Minutes.


Mangia!!
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P.S. Oh yes, there will be at least 3 more pizza posts.... It's not over yet... Stay tuned....