2 posts tagged “pizza”
Fontina cheese has sweet nutty flavour and creamy texture. Genuine Fontina only comes from the Val d'Aosta in the Italian Alps, and is made from the unpasteurised milk of Valdostana cows. It has a fat content of about 45%, and the methods of production are stricly controlled, with the cows grazed only on alpine grass and herbs.
It is only matured for four months, which accounts for it's mild, almost sweet flavour and creamy texture with tiny holes.
If you find Fontina is unavailable in your area, mozzarella makes an acceptable substitute. But please, go to the deli and find the best mozarella you can afford. The pale, semi-hard mozzarella sold grated in supermarkets resembles true mozzarella in name only, and should be avoided.
The earthy mixed mushrooms' flavours are delicious with the creamy cheese.
RICOTTA AND FONTINA PIZZA
30mL/2 Tbsp olive oil
1 clove of garlic, finely chopped
350g/12oz/4 cups mixed mushrooms, sliced
30mL/2 Tbsp chopped fresh oregano plus whole leaves to garnish
250g/9 oz/generous cup ricotta cheese
225g/8oz Fontina cheese
Spread a prepared base with basic tomato sauce and brush the edges with a little olive oil. Preheat the oven to 220C/425F.
To make the topping, heat the oil in a frying pan and add the garlic and mushrooms and salt and pepper to taste.
Cook, stirring, for about 5 minutes or until the mushrooms are tender and golden.
Add to prepared pizza base, on top of the tomato sauce. Sprinkle the 2 cheeses and the oregano over the mushrooms, and bake for about 15 minutes, until golden brown and crisp. Scatter the remaining whole oregano leaves over the top before serving.
What do you know, I even found a picture of one :D.
I am a confessed and avowed pizza-lover. I could eat pizza for 3 meals a day, 7 days a week. And as much as people tell me I'd be sick of it after a while, I have to tell them that they are oh so wrong. Pizza is so versatile, so changeable and so adaptable to any palate or circumstance. Personal preference to crust type, sauce base, and toppings are almost limitless. From thin and crisp to thick and bread-like. Sauce rich and tomatoey, or a light spread of olive oil with herbs and garlic. Toppings piled high with meat and drippy cheese, to feta cheese and a selection of delicate vegetables. Pizza can be as light and delicate, or as loaded with meat, sauce and drippy cheese as you fancy.
Since I love it so much and enjoy creative flavours, I'm going to blog the ones I've made that work well for me. Be warned; I cheat outrageously and use pre made bases, or even Lebanese flat breads as bases, since I have the WORST baking skills in the known world :P. Use whatever base is your personal preference. Around the different areas I visit, I'm also known to race into local gourmet pizzaerias and grab a copy of their takeaway menu, to use for topping ideas that I can change and adapt as necessary. Oh yeah, cheating is a given :P
What's needed next for a perfect pizza is the passata base. For a rich, flavourful base, try the following:
BASIC TOMATO SAUCE
400g/14oz can chopped tomatoes
150mL or 1/4pint or 2/3 cup passata (tomato pulp, available in bottles or sachets)
1 large clove of garlic (more or less to taste)
1 tsp dried oregano
1 bay leaf
10mL/2 tsp malt vinegar
salt and freshly ground black pepper
Place all the ingredients in a saucepan, cover and bring to boil. Lower the heat, remove the lid and simmer for about 20 minutes, stirring occasionally until reduced.
This is a very basic recipe, and more or less herbs and seasonings can be added or omitted according to taste. Try parsely, rosemary or sage. Basil, that most quintessential of Italian herbs, is best added fresh.
In regard to toppings, my personal preference is for minimal ingredients, of the freshest quality. Vegetables and great quality cheeses top the list. The following recipe for Butternut Squash and Sage Pizza showcases the sweet butternut squash and the sharp goat's cheese. Unfortunately - as I found out - I've an allergy to sage, so I use parsley and a little extra oregano instead.
BUTTERNUT SQUASH AND SAGE PIZZA
15g/1Tbsp butter
30mL/2 Tbsp olive oil
2 shallots, finely chopped
450g/1lb prepared weight butternut squash, peeled, seeded and cubed
16 sage leaves
1 quantity of basic tomato sauce
115g/4 oz/1 cup mozzarella cheese, sliced
115g/4 oz/1/4 cup firm goat's cheese
salt, and freshly ground black pepper
Preheat the oven to 200C/400F. Put the butter and oil in a roasting pan and heat in the oven for a few minutes. Add the shallots, squash and half of the sage leaves. Toss to coat, and roast for 15 to 20 minutes or until tender.
Raise the oven temperature to 220C/425F. Spread your bases with the tomato sauce. Spoon the squash and shallot mixture over the top.
Arrange the slices of mozzarella over the squash mixture and crumble goat's cheese over. Scatter the remaining sage leaves over and season with plenty of salt and pepper. Bake for 15 to 20 minutes until the cheese is melted and the crust is golden.
This quantity makes enough for 4 x 25cm/10inch pizza rounds.
This is a wonderfully vibrant pizza, that jumps on the palate. It's fantastic served after a garden salad starter.
