More Pizza Toppings - December 2004


As we have stated in our other pizza toppings piece, there are probably thousands of pizza sauces and toppings, maybe even millions if all of the variations made yearly across the planet are considered. Visitors have sent us their favorite toppings, and they have been very creative.  About a week ago, we fired up The Artisan Wood Fired Oven and made a few pizze. Bored with the usual toppings, we scoured the pantry and came up with those described below.  After finishing the pizze we roasted a chicken and a pork loin.  We made a "Faux MaialeTonnato" (Faux Pork Tonnato) from Salmon and Tuna, using the classic Vitello Tonnato recipe.  We will post that recipe in the near future.

Note:  Unlike other recipes on The Artisan, those below do not have lists of ingredients, nor do they specify amounts.  We feel that those who enjoy pizze do not need us to tell them how much of a topping to use.  Our own tastes call for minimal sauce, minimal cheese, and toppings that can be individually appreciated even when in combination.  Needless to say we do not buy, nor do we eat, commercial pizzeria "House Specials" with at least 4-5 pounds of toppings....

Toppings

Orange Tomatoes (Sauce there from), Salmon and Gorgonzola Pizza

Prepare the sauce, by cooking orange tomatoes - Roma or otherwise - for 3-4 minutes in boiling water.  Drain immediately, and put through a food mil.  Reduce to a thick , but not too thick sauce by gently boiling the sauce in a saucier for as long as it takes to obtain a sauce that will spread easily but will not run. [This seems like a lot of work, but it's worth it.  If orange tomatoes are not available, use yellow, or if red tomatoes are all that are available use them.  The pizza will be good, but not as good as with the orange Romas we used.]

Cut the salmon into 1/2 inch pieces.  Sprinkle with lemon juice and set aside until needed. 

Cut the Gorgonzola into thin slices and then break into small pieces.

Pour a thin stream of olive oil directly onto the uncooked pizza disk.  Using your fingers, smear the oil around all of the surface but for the 1 inch crust area. Using a 3 tablespoon equivalent ladle, ladle sauce onto the center of the pizza.  Using a circular motion - basically making a bull's-eye pattern spread the sauce using the back of the ladle. The sauce should not go onto the un-oiled crust section.  Add the Gorgonzola, then the salmon pieces.  Sprinkle a bit of olive oil on top and put directly into the oven.  If making at home try to use at least a 550 degree F. oven.  Our wood fired oven was at about 700-750 degrees F.

The pizza is ready in about 2-3 minutes in the wood fired oven and in about 6 minutes in a home oven. The timing depends upon how thin the crust is rolled.  We prefer our crust thin, but not as thin as paper.  We use the recipe that we have posted on The Artisan.

If in a decadent mood, once the pizza is removed from the oven, add a few dollops of Crème Fraiche to the pizza just prior to eating.

Shrimp, Mozzarella, Sun Dried Tomatoes and Roasted Peppers

Precook shrimp by boiling them for 2 minutes in water acidulated with the juice of half a lemon.  Remove shells (and vein if present) and set aside.

Plump the sun dried tomatoes in boiling water for 2-3 minutes, then drain.  Chop the tomatoes into small bits.  Dice a roasted red pepper, and mix it with the chopped sun dried tomatoes. basically making a tapenade.

Pour a thin stream of olive oil directly onto the uncooked pizza disk.  Using your fingers, smear the oil around all of the surface but for the 1 inch crust area. Using a 3 tablespoon equivalent ladle, ladle sauce (red tomato sauce in this case) onto the center of the pizza.  Using a circular motion - basically making a bull's-eye pattern spread the sauce using the back of the ladle. The sauce should not go onto the un-oiled crust section.

Place the Mozzarella slices onto the pie, then the shrimp.  Sprinkle a handful of the tapenade  onto the pizza being sure that all sections are represented. [At this point a sprinkle of hot pepper flakes is nice, but this is optional.]   Sprinkle a bit of olive oil on top and put directly into the oven.  If making at home try to use at least a 550° F. oven.  Our wood fired oven was at about 700-750° F.

We would continue to enjoy notes about the toppings you have made.  Send us a note so that we can enhance our choices for toppings also. Email.gif (3578 bytes)


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Last Updated on: 12/25/04 08:53:37 PM