Pizza pan winners from Thursday’s post were chosen by randomizer:
Anurag Mehrotra, of Athens, GA
Two favorites: one is grilled eggplant and feta topping. The other is a butter chicken sauce with chicken tikka/ tandoori chicken.
Laura Jane Elgass, of Forest Park, IL
Probably not original, but for making good use of seasonal ingredients I made a charred corn and cherry tomato pizza with goat cheese, arugula and (ahem, aged) balsamic vinegar the other night. It was pretty tasty! Otherwise, any pizza with prosciutto or good Italian sausage is a winner in my book.
Matt (who preferred not to share his name, which is fine by me as long as he shares his pizza)
Spread caramelized onions over the dough and then add some sauteed chard, goat cheese, and sausage.
Thanks to all the rest. Many intriguing ideas. Below are a few more of the ones that caught our attention. Kudos to Debby for the schmaltz suggestion! And I suppose it’s too much to hope that the first suggestion below forgot to leave out his first name, carlos.
I haven’t made pizza at home lately because of some upsetting dough experiences, but the most madcap thing I ever made was something like an okonomiyaki pizza. I minced shrimp and flash fried them with ginger garlic and a little plum sauce and made a sauce consisting of peanut butter, soy sauce and sriracha. Spread the sauce on, standard Mozzarella, top with shrimp and fresh slivers of carrot and a ton of green onion. It was wonderfully strange.
Every so often I must make a pizza with a topping of cauliflower, anchovy paste, garlic, currants, capers, red pepper flakes, cilantro and mozzarella – so tall it must be eaten with knife and fork. Yum!!!
Roll out the dough thin. Brush some olive oil over the dough, top with thinly-sliced prosciutto and pear slices, and sprinkle with Gorgonzola cheese (not too much!). The prosciutto crisps, the pear softens, and the thin crust will get crispy too. My favorite!
Daryl September 12, 2013 at 10:17 am
Brussel sprouts, sausage, roasted red peppers, garlic, olive oil and fontina cheese (no red sauce).
Use chicken schmaltz in the crust, then no cheese (I’m kosher), but home made tomato sauce, charred onions, mixed mushrooms and pulled chicken
Fresh tart Michigan wild blueberries, smoked duck, and goat cheese on a thin crust with a tomato sauce made with a bit of fresh rosemary. Top with a little bit of aged provolone. This is by far my favorite pizza, and the tart, tiny wild blueberries are the key. It’s just not the same with the big sweet conventional type.
I have two favorite pizza creations. The first is a German-style pizza with a caraway rye crust, grilled bratwurst, sharp mustard, sauerkraut and Emmenthaler cheese. The second is a standard thin white crust topped with roasted garlic in olive oil, duck confit, arugula, and Parrano cheese.
Pizza French Fries: Bake fries in olive oil, salt, pepper. Use a mix of fresh roasted tomoatoes (w/fresh herbs, honey, balasamic, OO, red pepper flakes) pureed with vinegar and honey and ketchup. Sprinkle with parmesan.
Two favorite things with pizza; a sauce made of roasted butternut squash instead of tomato , and caramelized eggplant with any other favorite toppings.
The photo above is from Ruhlman’s Twenty, which has the pizza with eggs recipe.
If you liked this post, read:
- My recent Le Creuset posts on the mini-cocotte: baked eggs, seafood terrine, pan-frying: fried chicken, and the croque madame.
- Here are the best places you can get pizza in the USA.
- Dessert pizza is not such a bad idea after seeing these pastry pies.
- Leave it to the Japanese to come up with a fast food chain called Megaburgerpizza, that makes burgers sandwiched between two pizzas.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.