Pizza topping trials at "Chez Cannyfradock"

[cannyfradock]

Just realised there isn't a section for pizza toppings(damn poor show)...so I'll post this here.

Had the bank holiday blue's so decided to create a different style of topping using my domestic oven. I hand formed my (standard) pizza dough and as a base sauce I used "happy shopper" ketchup mixed with Reggie, Reggie sauce...I then put freshly sliced tomato on and seasoned with salt, freshly ground black pepper and dry Oregano..

Please excuse the quality of pictures ( I'm as good with a camera as I am with a PC....pretty crap at best)



Then I put a layer of pre-cooked caramalized leek and onion and covered this with a light layer of shredded mozzerella/cheddar mix....



Next came pre-fried slices of chorizo which I started off in a little OO and added some diced pork to the pan when the oils from the chorizo started to seep out. I then added slices of bell pepper and sweetcorn.



Then came slices of buffalo mozzerella and I drizzled the oils from the chorizo over the finished prepared pizza



I then cut up a chiffonade of fresh basil leaves which I sprinkled on top of the baked pizza.



I somehow managed to delete the final pic of the cooked pizza whilst trying to reset the camera to take a normal focused picture. I was happy with my trial pizza but unfortunately my camera now lays in bits against my back wall......I'll use my mobile next time !!!

Terry

[Fat Bob]

Looks a fine pizza - I don't know whether to try and refocus the pictures using strong beer or photoshop...

I love the use of the word 'chiffonade' - I thought that was when the wifes nylon nightie got drenched in fizzy pop....

Weather here a bit better than in UK - was 20 degrees today and we have visitors so have fired up the WFO for the first time this year.

Keep up the good work...

[cannyfradock]

There must be niche in the camera market where someone can invent a camera that you just point and "click".

Terry

[Fat Bob]

They invented one and you did!

[Tom B]

Nice to see that I'm not the only one with that particular method of problem solving!
Nice Pizzas, any way Terry. Pity the computer doesn't have tasteovision abilities...

[minesamojito]

Nice Pizza's terry, how did it work with the reggae sauce? Love your chiffonading, very pro.
Cheers
Marcus

[cannyfradock]

Hi Marcus

My workmate arrived to borrow my ceramic tiling tools just as the pizza was coming out of the oven so he was roped in, along with my wife for the tasting. My wife said I was too mean with the base sauce as it was only just noticeable through the other flavours. Barry (my EX workmate) said the leeks were too overpowering and stopped the other flavours coming through........

I offered Barry out for a fist fight out my back yard.....I came second!!!, and I am starting divorce proceedings with my wife......

In all honesty is was real fun.... conclusion.....

Base sauce was good but should have put x 2. Times two was also needed with the Oregano. Should have put whole or torn basel leaves on the finished pizza.

Trial and error.......I love it.

Terry

[pizzaofdreams]

Cannyfradock, looks nice, we always go on the less is more tack with the base sauce, but it is probably a bit more intense in flavour. Only problem with putting much more on and the base gets too wet and doesnt crisp up in my experience.

One of the favourite Pizzas we have is the Oriental Duck. No tomato, which seems to be the key for a number of people. Then we top the base with a mix of Hoi Sin and Plum Sauce, a sprinkle of Mozarella Cheddar mix, shredded duck and a sprinkle of chopped spring onions.
Not my cup of tea but very popular.

I'll get a few photos from the event this weekend and post them next week.

[minesamojito]

Terry,
sounds great, the best bit is being able to experiment, it's how we all come up with new tastes and improvements, one I've been playing with is wild garlic in the sauce, it's a lot milder than regular garlic, I usually make this into a pesto and stir into the sauce, lots of good comments on it from my willing experimenters
the one thing I'm playing with too is the overnight sponge dough hydrations, taking it up as high as I dare, and getting better and better, will post a revised recipe when I've cracked it.
Love either torn basil, or home grown rocket and a drizzle of pesto oil or chilli oil to finish mine, takes them to that bit higher
Cheers
Marcus

[rivergirl]

I have made a few of my base sauces using pepper puree instead of the tomato , I think that it makes for a more intense flavour and you can get varying degrees of heat intensity !!!!!