The other day we had lunch with our nephew and his wife from Colorado (really had a great time) and since they, especially Davie, are great and adventurous cooks, we talked food! One idea he mentioned was making pizza bread – 1 layer of very (~1/32”) thin dough topped with goat cheese; then another layer of dough topped with herbs and Parmesan.
Played with this yesterday and while it was really tasty, I’m going to have to call him and see how he handles the top dough layer – what a pain in the butt to place it over. But, my first problem was the only pizza dough I have in the freezer is the ‘unmanageable’ Neapolitan dough.
I really didn't get the edges thin enough - here with the first layer and goat cheese
then topped with the 2nd layer of dough and herbs(basil, mint, oregano, rosemary), and the Parm
Puffed up more than I'd wanted (even with docking)
Drizzled with a little reduced Balsamic
Overall, I'd like to play with this more - I think it would be great with a bowl of Minestrone on a cold wintry night. And maybe, yes Daphne, some pine nuts added to the first layer??????
Played with this yesterday and while it was really tasty, I’m going to have to call him and see how he handles the top dough layer – what a pain in the butt to place it over. But, my first problem was the only pizza dough I have in the freezer is the ‘unmanageable’ Neapolitan dough.
I really didn't get the edges thin enough - here with the first layer and goat cheese
then topped with the 2nd layer of dough and herbs(basil, mint, oregano, rosemary), and the Parm
Puffed up more than I'd wanted (even with docking)
Drizzled with a little reduced Balsamic
Overall, I'd like to play with this more - I think it would be great with a bowl of Minestrone on a cold wintry night. And maybe, yes Daphne, some pine nuts added to the first layer??????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com