cadfael's Reviews
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Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant
By DeDe Lahman, Neil Kleinberg, Michael Harlan Turkell
Little, Brown and Company - 2010
Grilled Wild Mushroom & Goat Cheese Pizzas : page 145
The authors have this in a chapter on Sides and in their notes state they cater this as hors d'oeuvres. I have made these twice as a light meal served with a mixed microgreen salad lightly tossed with fresh lemon juice and olive oil, S&P.
The 1st time I made it fresh as written. It was great. I only used half the dough so I froze the other half. I defrosted the dough 5 days later overnight in the fridge. The dough was easier to work with and rolled out even thiner.
I used a little double smoked mild pepperoni instead of the mushrooms, 2 T tomato sauce, and a combo of goat cheese, parm and cheddar. Excellent.
Tonight I'm doing the original again, with the addition of a little goat gouda.
What ever you do to switch it up is up to you- but I think the thin crust, caramelized onions, goat cheese and truffle oil must not be left out.
I make many pizzas and they are all different for different occasions and moods. When I want Chicago deep dish, I wouldn't do this one. But when I want a thin crust, sophisticated goat cheese & truffle taste-this will be the one.
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