Still on the quest for the “perfect pizza,” the Shoe Box Kitchen was busy tonight popping two unique pies out of the oven. Pictured above is pizza number one, topped with red onion, garlic, pear, honey, prosciutto, and gorgonzola on a crispy thin crust. The sweetness of the thinly sliced pear, drizzled in honey, foils perfectly with the saltiness of the prosciutto and gorgonzola. Underneath these complementary sensations lies the richness of the garlic paired nicely beside the crisp, gentle kick of red onion.
Pizza number two took a slightly more traditional route, topped with grape tomato, garlic, red onion, pepperoni, goat cheese, and rosemary.
The best word for this pie: savory. The roasted rosemary and the slightly-spicy fresh-sliced pepperoni combine to make your mouth water for the next bite. The garlic and goat cheese add that rich punch, albeit not overstated, and the grape tomatoes – roasted to perfection during the eight minute bake – take your taste buds back to the trattorias of Rome.
Takeaways from this evening: thinly sliced, low-moisture ingredients, distributed just more than sparingly over your dough: that is the key to a crispy crust. And for you sauce lovers out there: try a pizza or two with just a coating of olive oil; let the individual toppings create your flavor palette instead.
Oh, and there may be something to letting the dough rise outdoors just after a thunderstorm on a hot summer day – but there’s more research required there. More about the dough in a future post . . .