Comments on: Re-Inventing the Pizza http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe | Book of Yum http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html/comment-page-1#comment-76376 Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe | Book of Yum Mon, 31 Aug 2009 19:31:35 +0000 http://www.bookofyum.com/blog/?p=68#comment-76376 [...] adds wonderful body to recipes. It can even be used as an unconventonal dairy substitute as seen in this mayo-eggplant pizza topping. What’s your favorite way to enjoy eggplant? Tell me in the [...] [...] adds wonderful body to recipes. It can even be used as an unconventonal dairy substitute as seen in this mayo-eggplant pizza topping. What’s your favorite way to enjoy eggplant? Tell me in the [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html/comment-page-1#comment-1274 Book of Yum - Blog Wed, 01 Aug 2007 02:23:19 +0000 http://www.bookofyum.com/blog/?p=68#comment-1274 [...] I recently.organized my kitchen cupboards and came across some Chebe Pizza Mix that I had ordered in a sampler pack from Chebe but never tried. Pizza sounded awfully good, but somehow I didn’t want any old regular pizza. I wanted something… different. As you know, lately I’ve been grilling everything that grows in dirt (zucchini, fennel, onions, you name it, I’ve grilled it), and somehow this came together in my mind with my veggie pizza experience at the Farmer’s Kitchen Cafe. That pizza was piled high with vegetables that I never would have expected on a pizza. I decided to test the limits of pizza myself. Initially I planned to make a vegan topping of roasted eggplant and mayonnaise, and went so far as to blend it up in my food processor. Unfortunately, when I tasted it, I decided that the flat flavor of vegannaise mayonnaise just wasn’t going to work on its own, and I didn’t have enough basil to whip up some vegan pesto. So, I dipped into the refrigerator to use up some leftover cheese. I decided to mix lowfat mixed cheese blend and smoked fontina in order to create maximum flavor while still keeping the dish as healthy as possible. I prepared my veggies on the grill. Keep in mind we live on the second story of an apartment and I usually cook late in the evening. It’s almost always dark by the time I’m at the grill, but a teal blue Chinese lantern illuminates the grill, and I rather like the idea that I’m grilling by moonlight. Our neighbors must think we’re really weird though, for grilling (quietly) so late at night. Anyway, although this was the first time I had used the official Chebe pizza crust mix, I was happily very impressed with the results. The pizza was easy to roll out, as are all their products, and it puffed up a lot in the oven. (Although it later deflated.) I did need to transfer the pizza to a pizza stone halfway through the cooking process, as otherwise the crust would have gotten somewhat soggy by the time it was served. I also made sure to put it on a cooling rack after it was baked in order to retain maximum crispness. And the verdict? Both DH and I were thrilled with our pizza. I think he was secretly doing a happy dance that I had used real cheese for once, and we were both surprised and impressed with the smokiness added to the flavor by the fontina cheese. Somehow the combination of ingredients harmonized to create a really pleasing, delicious dish. For those of you who can’t have dairy, don’t despair. I do think that my eggplant/mayo pizza topping could work, especially if you use a homemade mayonnaise or egg mayonnaise. Pesto will also up the yum factor. If you don’t want to try the mayonnaise topping, you could also try thepine nut “ricotta” I used for lasagna. (Tastes great raw OR baked!) Adding smoked tofu or tofu pups would add a smoky note that could really take this recipe to another level, vegan or no. But regardless of the cheese- definitely try some grilled veggies on your pizza. It might not be “traditional” but it tastes absolutely divine, and made me think that this pizza was the best I’d ever had. *Tip* Serve with the leftover grilled veggies for extra nutrition and refreshing flavor! [...] [...] I recently.organized my kitchen cupboards and came across some Chebe Pizza Mix that I had ordered in a sampler pack from Chebe but never tried. Pizza sounded awfully good, but somehow I didn’t want any old regular pizza. I wanted something… different. As you know, lately I’ve been grilling everything that grows in dirt (zucchini, fennel, onions, you name it, I’ve grilled it), and somehow this came together in my mind with my veggie pizza experience at the Farmer’s Kitchen Cafe. That pizza was piled high with vegetables that I never would have expected on a pizza. I decided to test the limits of pizza myself. Initially I planned to make a vegan topping of roasted eggplant and mayonnaise, and went so far as to blend it up in my food processor. Unfortunately, when I tasted it, I decided that the flat flavor of vegannaise mayonnaise just wasn’t going to work on its own, and I didn’t have enough basil to whip up some vegan pesto. So, I dipped into the refrigerator to use up some leftover cheese. I decided to mix lowfat mixed cheese blend and smoked fontina in order to create maximum flavor while still keeping the dish as healthy as possible. I prepared my veggies on the grill. Keep in mind we live on the second story of an apartment and I usually cook late in the evening. It’s almost always dark by the time I’m at the grill, but a teal blue Chinese lantern illuminates the grill, and I rather like the idea that I’m grilling by moonlight. Our neighbors must think we’re really weird though, for grilling (quietly) so late at night. Anyway, although this was the first time I had used the official Chebe pizza crust mix, I was happily very impressed with the results. The pizza was easy to roll out, as are all their products, and it puffed up a lot in the oven. (Although it later deflated.) I did need to transfer the pizza to a pizza stone halfway through the cooking process, as otherwise the crust would have gotten somewhat soggy by the time it was served. I also made sure to put it on a cooling rack after it was baked in order to retain maximum crispness. And the verdict? Both DH and I were thrilled with our pizza. I think he was secretly doing a happy dance that I had used real cheese for once, and we were both surprised and impressed with the smokiness added to the flavor by the fontina cheese. Somehow the combination of ingredients harmonized to create a really pleasing, delicious dish. For those of you who can’t have dairy, don’t despair. I do think that my eggplant/mayo pizza topping could work, especially if you use a homemade mayonnaise or egg mayonnaise. Pesto will also up the yum factor. If you don’t want to try the mayonnaise topping, you could also try thepine nut “ricotta” I used for lasagna. (Tastes great raw OR baked!) Adding smoked tofu or tofu pups would add a smoky note that could really take this recipe to another level, vegan or no. But regardless of the cheese- definitely try some grilled veggies on your pizza. It might not be “traditional” but it tastes absolutely divine, and made me think that this pizza was the best I’d ever had. *Tip* Serve with the leftover grilled veggies for extra nutrition and refreshing flavor! [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html/comment-page-1#comment-1063 Book of Yum - Blog Tue, 17 Jul 2007 22:59:01 +0000 http://www.bookofyum.com/blog/?p=68#comment-1063 [...] For Other Pesto Recipes: See my earlier recipe for Dairy Free Basil Parsley Pesto with accompanying Dairy Free Cheesy Pizza Topping See Elise at Simply Recipes for a traditional Fresh Basil Pesto Recipe, Chocolate and Zucchini has Red and Green Pesto Recipes and a unique Savory Strawberry Pesto Recipe Coconut and Life has a Spinach Pesto Recipe and Healthy Broccoli Pesto Recipe [...] [...] For Other Pesto Recipes: See my earlier recipe for Dairy Free Basil Parsley Pesto with accompanying Dairy Free Cheesy Pizza Topping See Elise at Simply Recipes for a traditional Fresh Basil Pesto Recipe, Chocolate and Zucchini has Red and Green Pesto Recipes and a unique Savory Strawberry Pesto Recipe Coconut and Life has a Spinach Pesto Recipe and Healthy Broccoli Pesto Recipe [...]

]]> By: yum http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html/comment-page-1#comment-20 yum Tue, 27 Feb 2007 19:09:25 +0000 http://www.bookofyum.com/blog/?p=68#comment-20 Thank you for the post, Lydia! I may just have to try your pizza crust. :) Best, Sea Thank you for the post, Lydia! I may just have to try your pizza crust. :)

Best,
Sea

]]> By: Lydia http://www.bookofyum.com/blog/re-inventing-the-pizza-68.html/comment-page-1#comment-19 Lydia Mon, 26 Feb 2007 19:55:09 +0000 http://www.bookofyum.com/blog/?p=68#comment-19 Just in case you're interested in trying another recipe for pizza crust, here is one I put together adapting my old gluten-full recipe. http://foothills-tucson.blogspot.com/2007_01_01_archive.html Keep up the writing--your blog is so fun to read, and I love the international influences in your recipes! Just in case you’re interested in trying another recipe for pizza crust, here is one I put together adapting my old gluten-full recipe. http://foothills-tucson.blogspot.com/2007_01_01_archive.html Keep up the writing–your blog is so fun to read, and I love the international influences in your recipes!

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