July 31, 2013
So working on a "fancy food truck" I get exposed to all kinds of new and exciting flavors. The Ladybird Food truck post coming soon :) anywho I work for an awesome chef who is not afraid to try crazy flavor combinations. I recreated a dish we have on the food truck and I had extra ingredients left over so I wanted to use them. I made a sweet potato hash, drizzled with Ungai sauce(Japanese BBQ eel sauce), sautéed spinach, then I put a swirl of kewpie mayo, and topped it with a fried egg, and finally to finished it off with sprinkled Bonita flakes(tuna flakes). Wow! The flavors of this dish were amazing! I'm sure reading the above description, you are thinking what are these things? You can find these ingredients at any Asian grocery store. I would have never imagine putting these things together but when that one perfect bite hits your mouth, you know you made the right choices. Combining new flavors is all about balancing things out. Don't be afraid to try something you've never had because it could be something you are missing out on. I love taking risks in the kitchen, it's just about having fun. Sometimes things don't go as planned but that's the best part about experimenting.
So last night we decided to have a mini pizza party and we all created our own pizzas. We used Naan bread for our crust. Mr. J and Baby C, had pepperoni. It's their favorite! I, however, made two stunning pizzas, and I'm very much looking forward to my leftovers for lunch.
FIG, CHÈVRE, FIG BALSAMIC PIZZA
I was given some beautiful figs at the Urban Harvest farmers market this past weekend and I knew a pizza would be the perfect vehicle for these beauties! I put a generous amount of Texas Hill Country's olive oil on the crust first. Then I sprinkled Swede's Chèvre, and covered that with the sliced figs from Utility Research Garden. I popped it in the oven for about 10 minutes, and then I drizzled THC Fig Balsamic Vinegar on top. Wow, boys & girls, is all I can say! This pizza had so much flavor going on. The sweetness of the fig and the tartness of the vinegar and goat cheese melded so well together! Only 5 ingredients to make an amazing pizza!
ZUCCHINI BLOSSOMS, HERBED CHÈVRE, BASIL - WALNUT PESTO PIZZA
I purchased zucchini blossoms with plans to stuff them and fry them. After I had an extra pizza crust I decided to go ahead and use them for my pizza. I took basil and mint and chopped it finely and added it to my chèvre, mix really well to incorporate all the flavors. Adding fresh herbs to anything will intensify the flavor of your meal without adding tons of calories. Then I made a quick basil and walnut pesto. Again, I drizzled THC Olive oil on the crust, then spread the pesto. Now for the blossoms, cut a slit on the flower to remove the stem, then just layer across the pizza. I sprinkled some mozzarella on top for added cheesiness.
Yummy!! It was so delicious, that pesto popped so bright next to the flowers and cheese, I think I liked it more than the fig one, shh don't tell anyone though ;)
Who says you need meat to complete a meal. These pizzas were equally beautiful and delicious! Don't be afraid to try a new topping on your pizza. What are some of your favorite pizza toppings?