In October, we had a little pizza party at my neighbor. The children made their own personal pizzas, my friend James led the Ooni Pizza FourAnd Kayla did Negroni Sbagliatos (because Tiktok told us!).
I was recently cooking through a few recipes in FoodheimA cookbook written by the hilarious and talented Eric Wareheim, alias Arnold de Master of None. You cannot read this book without salivating and want a few freshly cooked pizzas with a simple and brackish green salad on the side. Although I like to cook recipes that I have never tried before, there will always be something so satisfactory to a simple pizza, especially one with a few creative fillings.
Today, I share unique pizza garnish ideas that will pass your experience to pizza to the next level.
I hope you can try one of these pizza garnish ideas a try on your next home of home pizza evening. Now, if Santa Claus could bring me a Ooni Pizza FourI would be a happy pizza pie manufacturer!
Some additional tools you will need:
First, consider your dough.
Although the garnishes are the exciting part of any pizza, the dough is what really takes an incredible OK pie. If you buy a pizza dough purchased in store, it is essential to let it come at room temperature before shaping it. We are talking about letting it stand on your counter for about four hours if it is in the refrigerator. Trader Joe's has an excellent premade dough that you can keep in the refrigerator for weeks.
If you have more time, I think that the fermented dough recipe from Eric Wareheim is worth the overtime. It is slightly sweet, soft and gives you beautiful swollen sections of large pie while the cook pie. You can find directions to this recipe hereBut make a favor and just Buy your book. 5/5 stars.
1. Margherita Pizza, with a twist
For this month's pizza party, I brought ingredients to make a Margherita pizza, with a little torsion. I used a fresh red sauce, which involved Blitz the tomatoes of San Maranzo, garlic and salt in a mixer. I also used two cheeses: Low-Sombr mozzarella costs Mozzarella. If you can find mozzarella pearls that do not float in the water, you are golden.
I cooked the pie with the two cheeses on the top, then I sprinkled with fresh basil (without exception) and a net of the highest quality olive oil I had at hand. I used to joke that Garten has always called the importance of using high quality Evoo, but it is right. Without that, this pizza does not taste so good. Oh, and don't forget to sprinkle the pizza with Maldon salt before serving immediately.
2. Lemon and anchovies with white sauce and mozzarella
Foodheim To a similar recipe but I credit my friend, Pizza Mama Marlo Munch, for first presented me lemon slices on a pizza. (She used fresh peas on her lemon pizza, but I think it's better to do when they are in season.) The key is to use a biological lemon (which will have a thinner marrow) and to cut it very finely. This pizza is so creamy and zingy! He has so much Umami flavor. If you don't like canned fish, remember to put the anchovies Before It goes into the oven or the pizza oven. They will break down a little and add a delicious flavor depth to your pie. Here is a rave exam by a Reddit user of the recipe.
3. “Salad pizza”
In Minnesota, we have this incredible pizza called punch and they have a recipe similar to it. Essentially, you cook your pizza dough with a lot of olive oil on the top, then place a delicious lettuce or arugula salad on top. I like the salad dressed in a balsamic vinaigrette with prosciutto but this recipe for Enjoy your food Would also amplore the place.
4. Salted meat (like soppressata) with fennel and hot honey
I love the mixture of flavors here, with the oily soppressata colliding with finely sliced fennel and smoked hot honey. Use your cheese and sauce of choice and garnish with olive oil, parsley and maldon salt! A similar recipe can be found here. My favorite hot honey is by Crop.
5. Peppers marinated!
I think you could put marinated peppers on any pizza and it would have an incredible taste. If you already have classic ingredients such as mushrooms and sausage at hand, keep this pie with marinated peppers and it becomes something completely different! They are very simple to do And take only a few minutes to give a month of fillings filled with flavors awaiting your refrigerator.
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Kate is the founder of Wit & Delight. She is currently learning to play tennis and is forever Test the limits of his creative muscle. Follow her on Instagram at @WitandDeLight_.
