The pizza dough mentioned in the below post was a batch made by my Sister-in-law, Kari. She is a great culinary apprentice and sous chef. Recently having saved me from a Ramsay style kitchen nightmare when I got myself in over my head hosting a baby shower in my house, Kari is always eager to learn and doesn't flinch when I give her mundane tasks like making ham snow for these deviled eggs. Kari is also full of great ideas. When we were embarking on a day of pizza this past weekend, I suggested a fig jam and blue cheese pizza. I had made the combo before on crostini as an hors d'oeuvre and thought it would translate well to a pizza. It did. Kari suggested adding some caramelized onions we made as a topping choice along with a sprinkling of home grown rosemary that she received. This took it from a nice "out there" kind of pizza to one that should be on the menu at restaurants that serve pizza.
3 comments:
There's a fig, gorgonzola, pancetta and truffle honey pizza that's a staple on the menu at the joint next to where I work. It's rich and a tad sweet but pretty darn tasty.
What form are the figs on the pizza? I fear fig jam AND truffle honey might be overkill, but I wouldn't throw it out of bed!
Not to worry, at least not too much. They use sliced fresh figs.
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