Read this in a newsletter this morning. Wondering if any pizza bakers have tried this.
Tip: Brioche isn’t just a loaf—make “pizza” with the dough instead.
Ottolenghi by Yotam Ottolenghi and Sami Tamimi
“Hardly a pizza (but we couldn’t think of a more suitable name), this is the ultimate comfort snack. The buttery, slightly sweet brioche makes a superior base for the salty feta and sour tomatoes.”
How-to: Roll out brioche dough and cut into 3 1/2- by 4-inch rounds, about 3/4-inch thick. Allow to rise until doubled in height (1 to 2 hours). As for pizza toppings, the book’s recipe has oven-dried tomatoes flecked with dried mint, caramelized onions, feta, olive, and flat-leaf parsley leaves (for garnish), but whatever you choose to top with, do so generously as “the size of the dough will increase substantially in the oven.” Bake “pizzas” at 325° F for 15 to 20 minutes.
Tip: Brioche isn’t just a loaf—make “pizza” with the dough instead.
Ottolenghi by Yotam Ottolenghi and Sami Tamimi
“Hardly a pizza (but we couldn’t think of a more suitable name), this is the ultimate comfort snack. The buttery, slightly sweet brioche makes a superior base for the salty feta and sour tomatoes.”
How-to: Roll out brioche dough and cut into 3 1/2- by 4-inch rounds, about 3/4-inch thick. Allow to rise until doubled in height (1 to 2 hours). As for pizza toppings, the book’s recipe has oven-dried tomatoes flecked with dried mint, caramelized onions, feta, olive, and flat-leaf parsley leaves (for garnish), but whatever you choose to top with, do so generously as “the size of the dough will increase substantially in the oven.” Bake “pizzas” at 325° F for 15 to 20 minutes.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."