On a white sauce — parm/garlic — with a little mozzerella sprinkled atop for more better cheesiness. Fennel baked on, and a little raw added post render with the leaves.
Most marvelous, though pears scarcely there, skinned slim for concerns of proper sentiment — notably. Redressed while baking with more sauteed which would be the proper, thicker presentation proposition. A bit fussy as it were, though, with the sauce and all.
Also, balsamic reduction lightly drizzled over top.
Continue reading Pear, goat cheese, fig & fennel, and arugula flat bread
Lovely and delicate, glorified garlic bread, really. Dough was kept extremely sticky and amply yeasted, allowed to rise and thinly spread with oiled hands across a tray.
The surface was coated with atomized garlic before it was allowed to rest, while the other ingredients were sliced and shredded: Shiitake, feta and a little Italian blend: Parm, romano, asiago… After baking, topped with shredded basil.
also a lovely combination over pasta, or even rice. shrooms were lost, though – everything else was great
All in vain, au levain? Attempt at a funky, fermented, Niki’s style square: Pretty good, but far too thick. Seemed like a lack of dough on stretching out, and the recipe was doubled. Too much, but pretty awesome anyway — crunchy crust, and melt in the mouth, buttery interior.
More or less from Wapo, using 2c flour, 1c au levain and 1c water. Plenty for two pizzas, as it were. + 1tsp diastatic malt power or sugar, and 1.5t salt. Maybe a little olive oil.
A bit more cheesed, a bit more bready – portobellas, red onion, italian sausage, tomato and feta.
Reversion to the mean — mean ass pizza
Big Calzone style double crust, with cornmeal, and toppings stuffed withing a hidden layer: Mushrooms, broccoli, green olives and a little feta.
Again, chefjar thincrust: With sesame seeds, topped with jalepeno and shiitake.