Smoking Vegetables and Pizza

[cjs]

I've just found my new favorite ingredient. Smoked veggies. The flavor is sucha subtle smoky/earthy sensation and we just love them. And so easy -

I just oiled them, peppers and onion cut in hales, laid on rack and smoke them on the farthest rack from smoke and heat. I guess I left them about 1 1/2 - to 2 hours. Apple wood was used for smoking.
Ready to smoke the veggies




The veggies smoked


And used with the smoked salmon in the pizza - outstanding!! Any recipes wanted just let me know, I'm not going to print everything out.

Desired holes in pizza crust - Alina, I think you ought to try this dough, it's very nice to work with and even I liked it and I'm more of a medium crust person.


Slice pizza Smoked Salmon and veggies - the crust looks thick on the edges, but they aren't that's the nice 'bubbly' effect.


Both smoked pizza with sourdough crust and Jamison’s cracker crust - I made both pizzas exactly the same just different crust dough.



What fun, but after we were so full we couldn't move, realized I had omitted 3 indgredients from Jamison's list for the pizza toppings! maybe I'm getting too old to do this....will make again the right way since I still half of his dough left. geez.

[luvnit]

Yes, I need that dough recipe! Is that on another thread and I just need to poke around for it?

Everything looks so beautiful Jean! Man that pizza looks like a keeper!

[cjs]

No, I'll post it in the morning, Laura. You're going to love it and you can have Almond Joy candy for dessert!!

[luvnit]

[losblanos1]

Fantastic as always! Great pics.

[Old Bay]

Jean, one of the most famous smoked dishes is Paellia. Smoked very nicely. Let's creat a Paellia pizza- no rice. Think, peppers, shrimp, mussels, clams , bonito tuna, Serrano ham, Crumbled chorizo, Manchego cheese---what soft cheese? Can we work in saffron, or turmeric?

[Cubangirl]

Jean I would love the pizza dough recipe. TIA

BTW, one of my favorite things to do is to sprinkle Spanish Paprika (smoked) on cheese, looks pretty and tastes great (I also always put it on scrambled eggs.)

If you want another cheese for the paella, how about smoked Gouda. I don't know about turmeric in paella, but you could add the saffron to the tomato sauce.

For the shrimp in my paella, I always do this, I think it would work really well for a pizza.

EXPORTED FROM LIVING COOKBOOK

MARINATING SHRIMP FOR USE IN RECIPES*****

Yield: 1 LB

Prep. Time: 15 minutes Inactive Time: 3 hours Total Time: 3 hours and 15 minutes

1 lb. Frozen 31/35 raw shrimp (defrosted)
1 tsp. kosher salt
¼ tsp. ground black pepper
1 TBS. Olive Oil
3 Garlic Cloves minced

In a medium bowl combine ¼ tsp ground black pepper, ¼ tsp salt, 1 clove minced garlic and 1 TBS. olive oil.

Clean and devein shrimp reserving shells for shrimp stock. Put shrimp in bowl and toss to combine. Cover and refrigerate for at least ½ hour (3 is better.)

Recipe Type: Adapted, Cooks Illustrated, Seafood, Shrimp

Source: COOK'S ILLUSTRATED's Paella recipe 5/2005
Web Page: http://www.cooksillustrated.com/recipes/...docid=6604

[cjs]

Hmmmmm, interesting ideas for a Paella pizza!!

Your method with the shrimp is almost identical to my method of oven-roasting shrimp. Great flavors.

Alina, since the pizza recipe is from one of my favorite books, I'll p.m. it to you rather than post in front of God and everyone.... (and, anyone else who would like it.)


Yes, I'm going to work on the Paella pizza.

[labradors]

Quote:

---

Let's creat a Paellia pizza- no rice.

---

Actually, why NOT rice? In many cultures, the crispy rice at the bottom of the pan is more highly prized than the fluffy stuff in the middle of the pan. How about using some cooked rice to make a nice, crispy crust for the "paella pizza"?

It may take some experimentation (and would probably work better with a good pizza stone), but it could be an interesting idea for other pizzas, as well.

Jambalaya would be another candidate and I could also imagine a Persian take on it by making the crust in the form of a rice-and-potato tahdig topped with abghoosht (without the liquid part, of course) and sprinkled with panir or feta.

Looks like I may have to start tinkering...

[Old Bay]

The rice bottom does sound interesting!!!