Today, I made a pizza with apples, guanciale, parm, ricotta, chevre, and a little sausage. I cut the apple horizontally and sliced it thinly using the mandolin. I first put down large chunks of parm on the dough, hoping they would crispy up in a nice hard way. They didn't. I put the apple on top of the parm, followed by the ricotta and goat cheese. I hoped that the apple, between the three cheeses would be well insulated against the open flame of the oven and luckily I was right. It didn't burn and instead baked nicely. Its juices mixed with the cheeses and baked into the dough, giving the entire pie a very subtle, slightly sweet flavor. The guanciale crisped up very nicely and added an important element that the pie desperately needed: salt. I enjoyed the sausage but am not sure it added anything to the pie.
Next time, I want to cut the parm is long thin slices and hope they crisp up like the burnt edges on a grilled cheese.
Everyone seemed to like it, even the guys in the back kitchen. I've still been thinking about a pinto bean, chorizo and feta cheese pizza. let you know what I come up with.
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