This has been a fun pizza making week! Valentine's Day happened on the Thursday and so I wanted to make a heart-shaped pizza with a friendly twist too. Not every one has a valentine and so I created this pizza for those with a palentine to share with their pals instead!
Surf and Turf is a great way to do this as it offers two types of preferences on one pizza. The surf is for fishy food and the turf is for red meat. So I cooked shrimps, red pepper with chili olive oil on one half of the heart and steak mince with cooked onion, mushroom and garlic olive oil on the other side. Cut it down the middle and there you have it - two dishes in one for a special occasion! Check out the video below!
And so that was deliciously tasty plus it was easy to make. I used a 24 hour room proof blue caputo dough. Recipe below:
- 500g blue caputo 00 flour
- 310 g water
- 0.5g dissolved yeast
- 10g dissolved in water(from above) table salt
- Bread machine knead for 45 minutes
- 24 hour room raise at 18 celsius
TRYING TO MAKE A BREAKFAST PIZZA!
Last week I received a number of suggestions from viewers asking me to make a Breakfast Pizza. I've never eaten or made a breakfast pizza before with an egg on top and the actual application of this concerned me. One thing you should not do is get wet food on your pizza stone at a high temperature. I don't think a runny egg would crack it to be honest but it wasn't something I wanted to test out with my first attempt!
I considered an easier option of half-frying the egg before putting it on top of the ingredients that had already been cooked in the wood-fired oven. The reason why I made it this way was:
- if I put a runny egg on top of the pizza at the start - how would the ingredients underneath the egg cook?
- maybe some of the runny egg would just roll off the pizza onto the stones.
So, for me this was a much safer and easier option. These are the ingredients I used:
- spicy sausage
- fried mushrooms
- baked beans
- mozzarella cheese
- fried bacon
- runny egg on top (added 3/4 way through wood-fired cook)
Check out the video below!
This came out well in the end and tasted good! I particularly enjoyed the runny egg mixing in with the other ingredients after I had sliced the pizza up. Maybe with practice I should feel confident enough to break the egg onto the pizza and cook it from the start but I'm still not sure how the ingredients underneath will cook properly.
The recipe for this pizza is the same as the pizza above.
Pizza making is fun and enjoyable and there is no limit to what you can cook on a pizza.
Experimenting is also a great way to learn new things and it really doesn't matter if it goes wrong. That's part of the process. As I've said all along - I've learnt more from things gone wrong than things gone right!
See you next week!