Sunday, May 17, 2009

Tale of Two Pizzas

Friday night was pizza night-- I felt like Fredric Koeppel--and these were some of the best we've ever done.

I made the dough using the ancient Chockley recipe (yeast, half whole wheat flour, half white, salt, sugar, olive oil and water):

Steph prepared the ingredients, including fiddlehead ferns, which she picked up at Whole Foods.  (Thanks for this idea, Chubby Vegetarian.)
So on the left here we have crushed pistachios, pecorino romano and dried oregano-- a light but intensely flavorful combination.  On the right we have the fiddlehead ferns, portobello mushrooms, flatiron steak (nothing vegetarian about that...), gorgonzola cheese, and fresh mozzarella:

Finally, I threw these on the grill for about 8 minutes:
This sharp pecorino romano and the meaty portobellos and meaty... steak stood up to a nice Cab:
2005 Twenty Bench Cabernet Sauvignon, Napa Valley.  Notes:  lots of big blackberry and chocolate cherry flavors, with surprisingly gentle tannins.  Not terribly complex, but delicious.


fredric koeppel said...

Whoa, Chip, what a great surprise! Thanks for the link! The pizzas look delicious, very free-form style. Where did you all get fiddlehead ferns? Anyway, thanks again.

Chip said...

My pleasure, Fredric. The fiddlehead ferns came from Whole Foods. They were very interesting-- kind of a biter, asparagus-like flavor.

Stacey Greenberg said...

anytime you want team oster to partake of tour pizza is fine with me. fred can come too!

warren said...

Looks fabulous! You can forage in the woods for fiddlenecks--just make sure they're new shoots or the bitterness will destroy the meal.