Last week a few friends came over for dinner, after indulging on a few traditional top pizzas, challenges began being thrown my way. Conversation and creativity was flowing. One in particular challenge was, “how could you make a peanut butter and jelly pizza be good?” My answer, and interpretations, was found in breaking down the flavors and textures, salty, sweet, creamy and crunchy. The bellow recipe is what came together.
1 each dough ball
2 ounces / 3 slices provolone cheese
1-2 ounces sliced prosciutto
¼ cup concord grapes, sliced in half and seeded
1 spring thyme leaves, fresh
2 tblspn pistachios, toasted, chopped
Fresh cracked black pepper
Work and spread out your dough to desired shape and size. Place provolone cheese over the top, sprinkle thyme leaves, concord grapes and pistachios over the top and season with black pepper. Place in your Forno Bravo oven and cook until desired doneness. Remove from oven and immediately place slices of prosciutto over the top and serve. I think you’ll agree, though not true peanut butter and jelly the concord grapes provide the sweetness balancing the salty prosciutto while the cheese adds a neutral texture completing the experience. Chef Bart … until next week feast well.
your favorite dough/crust shell, i use California Pizza Kitchen® recipe minus salt & honey, 25 cm or so diameter circular
if you are using a lower heat oven (< 450°F), pre-bake rolled out crust 3 minutes.
your favorite tomato-based sauce, i use Contadina® (roma tomato) squeeze
your favorite mozzerella cheese, i use "local brand" dry packed, grated course
160 grams par-cooked, fine-sliced link sausage, i use Johnsonville® or local brand, as lean as you can find
140 grams prepared sauerkraut, i use Claussen® jar "premium crisp" rinsed & drained
bake prepared pizza until mozzerella bubbles and sauerkraut is begins to get brown edges
Via Brad English and Pizza Quest > http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/471-another-breakfast-pizza.html
A Quick Breakfast Pizza
- Pizza Dough
- Peter’s Herb Oil
- Grated Aged White Cheddar
- Canadian Bacon
- Sliced Red Onion
- Salt Packed Capers to finish
Getting things done:
Pre-heat the oven to 550 and before you start cooking the pizza, change it to convection bake. [Or get your wood-fired oven ready.]
Spread out the dough and layer with the herb oil, cheese and top with the Canadian Bacon and sliced onion.
While the pizza is cooking, rinse off some of the capers and chop them up. When the pizza comes out of the oven, sprinkle the capers over the pizza.
Slice and serve!
This pizza was surprisingly good. I say “surprisingly” because I just used what was in my fridge that seemed like they would taste good and satisfy my breakfast quest that morning and I was happily surprised! Had my wife made sure there was an egg in the house, this would have been a great addition to this pizza! *Insert smile here :)!!! Add that to your list if you make this one.
The ham and the cheese both had some deeper flavors. The richness of the cheddar pulled out the smokiness in this otherwise simple ham. The salty briny capers were also a terrific accent that brought a lighter brighter note to the taste profile!
Via Pizza Quest/Peter Reinhart > http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/102-all-purpose-pizza-sauce.html
Makes Enough for 4 to 6 Pizzas
1 can (28 ounces) crushed or ground tomatoes
1 teaspoon salt (or to taste, start with ½ teaspoon and then adjust as needed)
1/4 teaspoon coarsely ground black pepper
1 teaspoon dried basil (optional) (or 2 tablespoons minced fresh basil)
1 teaspoon dried oregano (optional) (or 1 tablespoon minced fresh oregano)
1 tablespoon granulated garlic powder (sandy, not the fine powder)
(or 5 cloves of fresh garlic, minced or crushed)
1 to 2 tablespoons red wine vinegar, balsamic vinegar, or lemon juice, or a combination of both (optional–some brands are more acidic than others, but I find that most benefit from at least 1 tablespoon)
Stir all the ingredients together, adding the salt gradually, to taste. (The basil and oregano are optional. I use both because I find most of my friends associate the flavors with childhood memories, but in an authentic Napoletana marinara pizza, made with true San Marzano sauce, you would use only oregano, and not in the sauce but as a garnish after the bake. The flavors of the herbs and garlic will intensify when the pizza is baked, so resist the urge to increase the amount).
Do not cook this sauce–the tomatoes are already cooked when they go in the can and they will cook again on the pizza (of course, if using this over spaghetti or other pasta, in other words, if it won’t be cooked again in the oven, then you can heat it up in a pan). This sauce will keep for 1 week in the refrigerator.