17 Feb2006

(This is reprinted/reposted from February of last year. I am out of town for a few days so I thought I would recycle some of my favorite old posts/recipes. Enjoy and I’ll be back soon…) I was in possession of a few hundred grams of arugula and ruby red microgreens pizza1and no fancy dinner party in the works (so I could use them as a chi-chi garnish), so instead of just tossing them in a salad, I decided to experiment with a pizza idea that Edwin Sy of Fresh Field suggested earlier in the day. Since I was on the way to the beach for the holiday weekend, couldn’t find live yeast in our fridge, and was generally crazed, I popped by the grocery and purchased frozen pizza dough, a can of whole peeled tomatoes and some good mozzarella cheese.

Once settled at the beach, I chopped up the tomatoes and popped them into a saucepan with hot olive oil and some salt and pepper. pizza2 Simmered until thick, I set this aside to cool. To assemble pizzas, I took out everything in the fridge that might be useful – including old gorgonzola cheese, smoked salmon and of course, the microgreens. The first pizza experiment was a fairly classic tomato, arugula and mozzarella concoction. Spread ample amounts of tomato sauce on the pizza dough, sprinkle with microgreen arugula and top with shredded mozzarella cheese. Pop into a really, really hot oven (I use 500 degrees and a pizza stone near the floor of the oven) for just a few mintues until the edges color. Remove and add more arugula if desired. Slice and eat. This was FANTASTIC! I kid you not. I didn’t put enough arugula the first time so I suggest you sprinkle very liberally. Less than 50 grams of arugula and wow, what a nice touch to an otherwise mundane but delicious pizza.

Emboldened by success number 1, we went on to experiment further. My daughter made a half mozzarella cheese (she likes lots of cheese) and a half gorgonzola pizza with her mom. When it came out (sorry, no photo here), we added microgreen arugula to the gorgonzola half and tasted that – EVEN MORE FANTASTIC than experiment number 1. pizza3In fact, this was my favorite for the evening… to make, spread tomato sauce on the pizza dough, add lots of microgreen arugula, chunks of gorgonzola and some shredded mozzarella. Bake as previously described. This is pungent, tasty with peppery arugula and salty gorgonzola. Excellent with a good beer. We still had microgreens left so we tried a “white” pizza. Just brush a pizza dough with good olive oil, sprinkle with microgreen arugula and sprinkle with lots of mozzarella and bake. This was good but not as big a hit as the tomato-ey based pizzas.

Finally, in a bid to go truly over the top, and in search of good way to use pizza4the ruby red microgreens, we tried a smoked salmon pizza. Just brush some good olive oil on pizza dough, place several slices of smoked salmon on the center of the dough (I used 4 large slices or just over 100 grams) and bake briefly until dough is done. Once out of the oven, sprinkle with ruby red microgreens for stunning color contrast. Sprinkle with lemon and eat – a bit salty but great flavor. I suppose you could also dab this with a good dill mayonnaise or aioli so it is less dry.

 

COMMENTS:

  1. edwin says:

    i reckon you enjoyed your arugula pizza. need more, email me. …cheers … edwin, your garden grocer

    Feb 28, 2005 | 4:22 pm

     
  2. Adniralc says:

    With the smoked salmon pizza, I find that smooth ricotta cheese on the base works really well in combatting the dryness of the pizza.

    Jun 7, 2005 | 11:49 am

     
  3. ana says:

    Hey MM, you gave me an idea on what to do with that smoked salmon and herbed cheese sitting on our fridge. I hope it’s not rotten yet. We got those for Christmas pa! I was thinking of what to do with that very pungent herbed cheese for the longest time. Do you think it’s good if I put them together on a pizza?

    Feb 17, 2006 | 10:17 am

     
  4. spanx says:

    kudos to the hardest working pinoy foodie blog on the ‘net. complete with mouth-watering pictures to boot!

    have a great weekend, marketman! your blog now has become, in more ways than one, my daily bread “,

    Feb 17, 2006 | 11:35 am

     
  5. maria says:

    grabeh! mukhang ang sarap nyan ah! it made me want to bake some pizza. thanks for being the marketman. i’ll be checking your blog as often as i can.

    Feb 17, 2006 | 1:33 pm

     
  6. fried-neurons says:

    Smoked salmon pizza is good! There’s a small chain here in the Bay Area called Applewood Pizza, and they serve one with smoked salmon, creme fraiche, and capers. Basically they cook the pizza first and add the creme fraiche and capers after it comes out of the oven. Yum!

    Feb 17, 2006 | 2:44 pm

     
  7. sha says:

    i wonder if this is only in Athens since most friends visiting always ask me again if they heard me right.
    FETA Pizza they call it horiatiki just like what prepare a greek village salad

    Feb 17, 2006 | 6:40 pm

     
  8. fely barcelon says:

    i feel like going home and do the same thing. By the way, where could I buy a pizza stone. thanks a lot and thanks also for your wonderful ideas.

    Feb 20, 2006 | 10:47 am

     
  9. Marketman says:

    fely, I think I got my pizza stones in the states but you might find them at Cooks exchange. But if you don’t want to pay too much and still get the say effect, buy 2 or 3 large “Vigan” natural red tiles at the hardware store, wash them well, put them in a cool oven and heat the oven with the tile inside then use as you would a pizza stone. So much cheaper and should work just as well…

    sha, I have heard of feta pizza but it is unusual, fried neurons, creme fraiche with salmon sounds really good. Maria, welcome and thanks for visiting marketmanila. spanx, thanks and hope you keep coming around for a visit! ana, a few months in the fridge might be a bit long, no? Hope you don’t get a tummy ache!

    Feb 20, 2006 | 3:08 pm

     
  10. pizza_geek says:

    In the States, pizza with feta cheese is not uncommon. Specialty pizza places in the West Coast sprinkle crumbled feta cheese on pizza which are slightly browned fresh out of the oven. Sometimes chicken, spinach, tomatoes or arugula, in addition to drizzling of extra virgin olive oil or, if you’re known regular, truffle oil, are included in the toppping.

    In the East Coast, especially in NYC area, pizza with feta topping are available in most large pizza chains (think Ray’s – not that I would recommend Ray’s) or in ALL pizza places in the Greek neighborhood of Queens, specifically Astoria.

    Feb 21, 2006 | 8:54 am

     
  11. fely barcelon says:

    Great!thanks a lot for your advice (pizza stone)and as always, everyday, I look forward to your new write-ups/ideas/tested recipes. More power.

    Feb 21, 2006 | 2:14 pm

     
  12. rebirthoftonya says:

    Marketman, if you don’t know how to make pizza dough (although I would like to learn), what brands can you recommend that make passable or good frozen pizza dough?

    What dough did you buy for this succulent looking pizza?

    Thanks.

    Feb 23, 2006 | 5:09 am

     
 

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