{"id":1323,"date":"2013-12-08T19:21:39","date_gmt":"2013-12-09T00:21:39","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/12\/08\/the-qoh-myq-pizza\/"},"modified":"2013-12-08T19:21:39","modified_gmt":"2013-12-09T00:21:39","slug":"the-qoh-myq-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/","title":{"rendered":"The “Oh My!” Pizza"},"content":{"rendered":"

“Lions Tigers and Bears!”<\/p>\n

Fresh Garden Tomatoes…<\/p><\/div>Oh my, this turned out to be a great pizza! \u00a0Take a walk with me down the wood fire brick road.<\/p>\n

I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way. \u00a0I pulled a dough from the freezer and set about looking for some inspiration on the inter-webs.<\/p>\n

I came across an interesting recipe on the Food Network site. I want to give full and due credit for the idea for this recipe. As usual, I often look around at recipes and see what I like and don’t like and basically take some of the main ideas and adapt the rest for my purposes. \u00a0I found this recipe for “Fried Brussels Sprouts with Walnuts and Capers,” which was published in the Food Network Magazine excerpted from Michael Symon’s book Live to Cook<\/em>. \u00a0Though I was making a pizza, that title caught my eye and, after a quick look at the ingredients in the recipe, I knew I saw starting point here that I could work with. <\/span><\/p>\n

Soaking some salt packed capers. I just like this photograph!<\/p><\/div>The next step was a mental run through of my assets. \u00a0What did I have around? \u00a0I had some slivered almonds, anchovies, salt-packed capers, and honey. \u00a0I believed I could pull this thing off, but instead of frying, I was — of course, going to run this all through my P-60 WFO! \u00a0What else did I have on hand to take this from playing a role as a side dish to turning it into a pizza? \u00a0I still had a cherry tomato plant that wouldn’t stop producing and some chili plants that were going strong. Prosciutto…\u00a0 Fresh Mozzarella\u2026ah!<\/p>\n

This started sounding interesting and as the wheels were spinning, the train started to leave the station. \u00a0They started spinning and then slowed down as the frozen dough took its time to thaw on the counter.\u00a0 A few hours later, though, that train was rolling again! \u00a0There was a fire growing in the belly of my oven. I was trying to finalize my loose plan to take off from the launching pad of Michael Symon’s inspired recipe and to create my own pizza.<\/p>\n

This is the fun part of cooking for me.<\/p>\n

\u00a0<\/p>\n

Roasted Tangy-Sweet-Salty Brussels Sprouts Pizza<\/span><\/p>\n

Par-boild Brussels sliced for their next part of this journey.<\/p><\/div>– Favorite Dough<\/p>\n

– Brussels Sprouts<\/p>\n

– Cherry Tomatoes<\/p>\n

– Fresh Mozzarella<\/p>\n

– Prosciutto<\/p>\n

– Serrano Chili’s – Chopped and Seeded<\/p>\n

– Honey<\/p>\n

– Balsamic Vinegar<\/p>\n

– Slivered Almonds<\/p>\n

– 2 Tablespoons of Capers<\/p>\n

– 2 Cloves of Garlic Chopped<\/p>\n

– 2 Chopped Anchovies<\/p>\n

– Olive Oil<\/p>\n

\u00a0<\/p>\n

Let’s begin:<\/p>\n

The ingredients gather in the pan…<\/p><\/div>I have a 10″ iron skillet that I use in my Primavera. \u00a0It’s about the size of a pizza, so I just used it as a visual guide while prepping my ingredients. \u00a0I like to cook without following any recipe too closely. \u00a0I prefer to “feel” how much of anything should go into a recipe. \u00a0I may have frustrated a few people here who prefer exact measurements, but I feel like that is one of the aspects of cooking that allows you to bring yourself to a recipe. \u00a0Every time you make something it will be a little different. <\/span><\/p>\n

Par boil the Brussels sprouts. \u00a0When cool enough, slice them in half. <\/span><\/p>\n

I grabbed enough cherry tomatoes from my garden to allow the tomatoes to become both part of the sauce and to act like an ingredient. \u00a0So, I sliced some of them in half and threw some in whole. \u00a0Cherry tomatoes are an amazing way to add a burst of flavor on a pizza!<\/p>\n

If using salt packed capers, which seem to be the best, rinse a few times and set aside.<\/p>\n

Chop up and seed the Serrano chili.<\/span><\/p>\n

\u00a0<\/p>\n

Into the pan:<\/p>\n

Just add fire!<\/p><\/div>Drizzle some olive oil into the pan. \u00a0Start adding the ingredients.<\/p>\n

<\/span>– Brussels<\/p>\n

<\/span>– Tomatoes<\/p>\n

<\/span>– Slivered Almonds<\/p>\n

<\/span>– Garlic<\/p>\n

<\/span>– Capers<\/p>\n

<\/span>– Chopped Serrano Chili<\/p>\n

<\/span>– Honey<\/p>\n

<\/span>– Drizzle some more Olive Oil<\/p>\n

Roasted together, this becomes the sauce and topping on this pizza. A delicious side dish as it is right here!<\/p><\/div>Give it all a little toss, or mix to blend with the olive oil, and slide it into the oven.\u00a0 *Note: This would work fine in a home oven as well. \u00a0I think it all roasted in about 10 minutes in the WFO at 800 degrees or so, so just give it more time in your home oven at 550 degrees. \u00a0You want to roast it to the point where it’s almost finished. \u00a0You have to consider that it will finish roasting when it goes back into the oven on your pizza. \u00a0In a way, this is par-roasting – just like par-boiling!<\/p>\n

\u00a0<\/p>\n

And now it becomes a pizza!<\/p>\n

Spread your dough out and lay on a well floured peel.<\/p>\n

Spread the roasted brussels mixture and add the mozzarella and prosciutto…<\/p><\/div>Spread your roasted Brussels onto the pizza. <\/span><\/p>\n

Add some pinches of your fresh mozzarella around the pie.<\/span><\/p>\n

Tear some prosciutto and place it around the pizza.<\/span><\/p>\n

*As I often say here, as you are placing all of these ingredients together on the pizza think about they balance with each other. \u00a0In this case, I spread the roasted Brussels out on the pizza knowing that I was also going to add some mozzarella and prosciutto. \u00a0This is important with cooking, but in a way it’s even more important when making a pizza because these ingredients don’t only have to blend together as they bake, but they also will be delivered to you on a bed of dough. Each bite will be what it is. You don’t build a forkful from your plate to do your own blending of ingredients. \u00a0With pizza you take a bite and that’s what you get.<\/p>\n

\u00a0<\/p>\n

I am playing with using some low fire bricks to help the pizza cook more evenly. I’m not sure this is necessary.<\/p><\/div>Into the oven it goes. \u00a0My Primavera delivered it back to me in about 2 minutes. \u00a0It’s so giving! \u00a0So selfless! \u00a0In a way it would be nice if it took more time, because I love feeling the heat of the fire on my face as I lean down and watch the pizza rise to the occasion.<\/p>\n

\u00a0<\/p>\n

Lions, Tigers and Bears!<\/p>\n

When I took my first bite, I actually said, “Oh my!”. \u00a0This pizza has it all going on! \u00a0It’s got it all. \u00a0Lion’s, Tiger’s and Bears!<\/p>\n

It hit the mark! \u00a0As I write this, I’m still thinking about it. \u00a0There’s really more going on in this pizza than I originally thought. \u00a0The roasted charred Brussels give that almost subtle<\/p>\n

A homemade wood fired pizza!<\/p><\/div>bitter base that allows the other ingredients to pop even more. \u00a0The saltiness of the prosciutto and capers pops in your mouth. \u00a0The sweetness of the honey dances around the spicy notes of the Serrano. \u00a0The soft milkiness of the mozzarella plays with the juices given out by the tomatoes as they collapse and give up their liquid to create a sauce as well as their explosive pop of sweetness. \u00a0Oh, but wait, this isn’t over. \u00a0The almonds then bring another textural experience to the whole thing. \u00a0They softly crunch as you chew up their toasty-roastiness!<\/p>\n

\u00a0<\/p>\n

Don’t forget the delivery system. \u00a0The crisp, charred dough with it’s soft warm center delivers this package wonderfully. \u00a0My mouth is literally watering. Oh my….<\/p>\n

\u00a0<\/p>\n

Enjoy!<\/p>\n

{gallery}ohmypizza{\/gallery}<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

“Lions Tigers and Bears!” Oh my, this turned out to be a great pizza! \u00a0Take a walk with me down the wood fire brick road. I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way. \u00a0I pulled a dough from the freezer and…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nThe "Oh My!" Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The "Oh My!" Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"“Lions Tigers and Bears!” Oh my, this turned out to be a great pizza! \u00a0Take a walk with me down the wood fire brick road. I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way. \u00a0I pulled a dough from the freezer and...Read More...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/\" \/>\n<meta property=\"article:published_time\" content=\"2013-12-09T00:21:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/12\/_mg_6283.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Brad English\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Brad English\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/\",\"name\":\"The \\\"Oh My!\\\" Pizza - Pizza Quest with Peter Reinhart\",\"isPartOf\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\"},\"datePublished\":\"2013-12-09T00:21:39+00:00\",\"dateModified\":\"2013-12-09T00:21:39+00:00\",\"author\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The “Oh My!” Pizza\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#website\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/\",\"name\":\"Pizza Quest with Peter Reinhart\",\"description\":\"A journey of self-discovery through pizza.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018\",\"name\":\"Brad English\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g\",\"caption\":\"Brad English\"},\"description\":\"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.\",\"url\":\"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The \"Oh My!\" Pizza - Pizza Quest with Peter Reinhart","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/","og_locale":"en_US","og_type":"article","og_title":"The \"Oh My!\" Pizza - Pizza Quest with Peter Reinhart","og_description":"“Lions Tigers and Bears!” Oh my, this turned out to be a great pizza! \u00a0Take a walk with me down the wood fire brick road. I had some Brussels sprouts sitting in a bowl on the counter that we hadn’t gotten around to cooking and I figured I better do something with them before I had to send them on their way. \u00a0I pulled a dough from the freezer and...Read More...","og_url":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/","og_site_name":"Pizza Quest with Peter Reinhart","article_publisher":"https:\/\/www.facebook.com\/PizzaQuestFornoBravo\/","article_published_time":"2013-12-09T00:21:39+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/12\/_mg_6283.jpg","type":"image\/jpeg"}],"author":"Brad English","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Brad English","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/","url":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/","name":"The \"Oh My!\" Pizza - Pizza Quest with Peter Reinhart","isPartOf":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website"},"datePublished":"2013-12-09T00:21:39+00:00","dateModified":"2013-12-09T00:21:39+00:00","author":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018"},"breadcrumb":{"@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/the-qoh-myq-pizza\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.fornobravo.com\/pizzaquest\/"},{"@type":"ListItem","position":2,"name":"The “Oh My!” Pizza"}]},{"@type":"WebSite","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#website","url":"https:\/\/www.fornobravo.com\/pizzaquest\/","name":"Pizza Quest with Peter Reinhart","description":"A journey of self-discovery through pizza.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fornobravo.com\/pizzaquest\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/5c45b9d10b57201e2ba13337f1724018","name":"Brad English","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fornobravo.com\/pizzaquest\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f997b270bc5efdfb1b6bf71fedbd9f7e?s=96&r=g","caption":"Brad English"},"description":"Brad English is a producer based out of Los Angeles, CA. He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. They contacted Peter to see if he was interested in taking this show on the road.\u00a0 The Quest had begun.","url":"https:\/\/www.fornobravo.com\/pizzaquest\/author\/brad-english\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/1323"}],"collection":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/comments?post=1323"}],"version-history":[{"count":0,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/posts\/1323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media\/1314"}],"wp:attachment":[{"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/media?parent=1323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/categories?post=1323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fornobravo.com\/pizzaquest\/wp-json\/wp\/v2\/tags?post=1323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}