[an error occurred while processing this directive]
 |
|
April 2003
|
|
Pie In Your Face
By Susanne Wilder, CFE
|
|
|
|
|
PIZZA PROGRAM
Everyone seems to love pizza and there is no reason why it cannot be light and low fat. Pizza can be created to suit just about anyone's taste. Several kids pizzas were developed for a national chain, including peanut butter and jelly with garnish options of banana chips, raisins, chocolate chips and marshmallows. (Yuk!) Another recipe I developed appeared in a foodservice magazine; Pasta & Pizza. This was a California Mystic Spa Pizza with colorful vegetarian toppings. The beauty of a pizza is that it's all in the crust and that crust is yet another blank canvas to yield up an art form. The choice of toppings is up to you. The healthful low-fat or decadent dessert pizza is in your hands.
Pizza can also be served as an appetizer, entree or even a bread side dish or snack. Try cornmeal or Jalapeno cheese in the crust for a Southwest pizza, put a scrambled egg on top of spicy crumbled sausage (or tempeh) and diced chiles or bell peppers for a breakfast pizza. Making several individual pizzas, rather than one large one, is convenient because they are easier to slide from the pizza peel onto the heated baking stone in the oven.
PROVENCE PIZZA ARLESIENNE
Yield; (1) 9" pizza
| INGREDIENTS | AMOUNT |
| PIZZA SKIN or FOCACCIA | 1 EACH |
| GARLIC OLIVE OIL | 1 tablespoon |
| SAUCE: Pomodora, Parmigiana or Marinara | 2 ounces |
| MOZZARELLA & ASIAGO MIX, shredded | 2 ounces |
| PLUM TOMATOES, SLICED | 2 ounces |
| GARLIC, MINCED | 1 teaspoon |
| SALAMI, SLICED | 1 ounce |
| PEPPERONI, SLICED | 1 ounce |
| CAPERS (optional) | 1/4-1/2 ounce |
| ANCHOVIES (optional) | 1/4-1/2 ounce |
| PARSLEY, MINCED | As needed |
INSTRUCTIONS:
Place pizza shell on mesh screen or peel (round pan) and brush with garlic olive oil. Distribute sauce and cheese evenly. Spread tomatoes, garlic, salami, pepperoni, capers and anchovies evenly across pizza. Place pizza on conveyor belt in 450°F oven or wood burning or convection oven and cook six to eight minutes. For a regular home oven, cook 10 to 15 minutes at 450°F to 500°F, depending on your calibration or until golden brown and bubbly. Sprinkle pizza with minced parsley before serving.
MEDITERRANEAN PIZZA:
Prepare as last recipe, clear to the sauce, cheese, tomatoes and garlic stage, but with no "option" on the capers, it's a must-have for Mediterranean cuisine as well as anchovies if you or the guests prefer! Spread two ounces of quartered marinated artichokes, 1-1/2 ounces julienned colored bell peppers evenly across pizza. Sprinkle with one tablespoon each freshly chopped basil & rosemary just before serving...and enjoy the aromatic finish!
TRENDY CHIC CALIFORNIA "MYSTIC" PIZZA:
I developed this concept for Cal-a-Vie Spa in California and then again for Pizza and Pasta Magazine in 1993. The header read "This is a mystical pizza because it tastes so good and is low in fat, calories and cholesterol...another twist is that the is the fact that the cheese is in the crust rather than on the top." I shared it and other culinary concepts with pizza operators and aficionados at the first annual Italian-American Foodservice Show, October 1994 in Las Vegas, where I was a judge and demonstrator.
Prepare as above, but with two ounces of sparkling roasted red pepper pureé instead of pizza sauce. Then spread two ounces of Mozzarella and Asiago or Parmesan mix,one ounce of caramelized red onions, two ounces sliced portabello mushrooms into elongated strips evenly across pizza. Sprinkle one ounce crumbled goat cheese, 1-1/2 ounces Each julienned colored bell peppers & pinenuts evenly over pizza. Scatter one tablespoon Each cut chiffonade of basil & minced parsley just before serving.
ITALIAN CAPRICCIOSA PIZZA:
Prepare as above, but with two ounces of pesto sauce instead of pizza sauce. Then top two ounces of Mozzarella & Romano mix, one ounce Each thinly sliced Serrano, Parma or a dry cured quality ham & sliced salami, two ounces quartered, marinated artichoke hearts, 1/2 ounce sliced kalamata olives evenly across pizza. Scatter minced Italian parsley as needed to garnish, just before serving.
ROASTED LEMON CHICKEN:
Prepare as above, but with three ounces of Marinara for the pizza sauce and 1/2 ounce roasted garlic puree and 3ounces of Mozzarella and Asiago cheese mix evenly. Spread three ounces lemon chicken slices, 1/8 ounce of capers, 1-1/2 julienned green pepper, 1-1/2 ounces yellow squash evenly across pizza. Garnish with a chiffonade of basil and parsley as needed and serve on pizza platter.
PIZZA AU FUNGHI:
Prepare as above, but brush with 1/2 ounce of garlic olive oil and 1 ounce Each of Marinara & sparkling roasted red pepper puree. Spread one ounce Each sliced portabellos, crimini & button mushrooms. Scatter over 1/4 ounce green onion, 1/2 ounce diced proscuitto. Garnish with parsley as needed just before serving.
SW BBQ CHICKEN:
Prepare as above, but with one ounce Southwest BBQ sauce mixed with 1/2 ounce pizza sauce and spread evenly over pizza shell or focaccia. Top evenly with two ounces grilled chicken fingers, 1/4 ounce caramelized onions, 1/2 ounce sliced mushrooms (of choice), two ounces (four slices) sliced Roma tomatoes and 1 1/2 ounces shredded Mozzarella and Asiago mix.
TERIYAKI CHICKEN PIZZA:
Prepare as above, but with 1 1/2 ounces 3-Citrus Teriyaki sauce for pizza sauce spread evenly over pizza shell or focaccia. Top evenly with grilled chicken fingers (or pre-cooked lemon chicken), 1/4 ounce caramelized onions, 1/2 ounce sliced mushrooms and 1 1/2 ounces Mozzarella and Parmesan, Romano or Asiago mixed.
BRUSCHETTA SALAD with GRILLED VEGETABLES:
Prepare as above, but do use 5 1/2 inches square, split focaccia toasted first and then spread with 1 1/2-2 ounces sparkling roasted red pepper puree, one ounce Each goat & feta cheese, crumbled. Top evenly with marinated hot grilled vegetables (Memorable Marinade or your favorite) grilled in wood or pizza oven or on a barbecue. Pat excess oil from vegetables with paper toweling. Try a mix of one ounce sliced portabellos or favored mushroom in season or picked, one ounce thinly sliced lengthwise crookneck squash, thinly sliced lengthwise zucchini, 1/2 ounce julienned colored bell peppers. Top with Mista mix of organic baby greens and one ounce Each olive oil and balsamic vinegar mixed with one tablespoon chopped fresh oregano and 1/2 teaspoon minced garlic. Scatter toasted pinenuts overall for color and crunch.
PMQ
 |
|
|
