Phenomenal pizza
By Paul Biba
Talk about being off topic, but sometimes one does something that turns out so well that it has to be shared. In over 40 years of cooking I haven’t outdone this pizza I made tonight. It’s the best pizza I ever made and one of the best meals I’ve ever made – so I share it with you. One warning, it is expensive to make because of the morels and the truffle oil, but it is well worth it.
Make pizza dough however you usually make it and form into a pizza round (King Arthur Flour makes a good mix if you aren’t used to making the dough). All the oil I used in this recipe was avocado oil, not olive oil. Avocado oil is much lighter and has a nice fruity aroma.
1. Take a head of garlic, cut off the top and roast it (wrapped in tin foil at 450 degrees for about 50 min.) After it’s done squeeze out the cloves and mash them up with some oil and then brush the mixture over the uncooked pizza.
2. Cut an eggplant into slices and saute in oil. When brown lay it down on pizza as first layer
3. Saute a large onion until brown and add as layer 2
4. Get a mixture of various mushrooms and slice them. Add to the mixture a package of dried morels which have been soaked in hot water. (Fresh are better, but hard to find.) Squeeze out as much water as you can before adding. Saute all mushrooms in oil. Mix into mixture two teaspoons of truffle oil after they have cooled. This is layer 3
5. Take about a pound of Brie and cut off rind. Cut into small chunks and put on pizza as layer 4. This is the only cheese.
Cook at 425 for about 15-20 minutes. To keep the dough from getting soggy you can cook it for 5 minutes or so to harden the top a bit before adding any of the above ingredients.
You won’t believe the result! If I were David I’d have an ebook angle to attach to this, but I’m afraid that I’m not quite so creative.
August 16th, 2009 at 11:25 am
The pizza sounds delicious. Best of all, it doesn’t have any DRM! (and there’s your ebook angle
)
August 16th, 2009 at 11:34 am
My wife and I have made our own pizzas for years, for two reasons: One, the ingredients you buy and use will be better quality than those used by pizza chains and grocery store pizzas, and you choose what you want; and Two, they will cost you less per pizza to make. This is one of those cases where the individual can do a better job than the multinationals can.
Say… there’s another e-book tie-in for you!
August 16th, 2009 at 1:12 pm
Well, given the amount of cholesterol in the Brie, you could say it comes with a form of DRM!
August 16th, 2009 at 4:54 pm
So, when are all the TR readers invited over for pizza night?
August 17th, 2009 at 8:40 am
Thanks for mentioning our pizza crust mix! Your pizza does look amazing. Guess it’s time to go buy some Brie!
Happy Baking!
MaryJane @ King Arthur Flour