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 !!!
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.
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.
Anybody can eat Pizza, but to make your own wood fired Pizza takes knowledge and skill - a Pizza of Dreams
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