I think most of us, including me, are having pizza at least a few times a year. Ham, tomatoes, cheese and mushrooms with all due respect, but I just found out two toppings that will change everyone’s view on pizza, forever!!!
It was last week when I, my family and my brothers’ girlfriend were at the countryside that my sister came up with the brilliant idea of pizza-night. And since the weather has been quite crappy this summer and none of us were in the mood for barbequing in the rain we all embraced the idea.
These pizza toppings are so indulging my mouth is watering just by thinking of them. And right now when I’m writing this blog post I just wish I had a pizza slice to nag on. But I shouldn’t stretch this any longer, so let me present the two best pizza toppings I have had so far in my life:
- Crème fraiche, mature cheese, caviar, red onion and chives
- Crème fraiche, mature cheese, chèvre, carmelized red onion and baby spinach
I mean it´s just too good!!! You should really try to exclude the tomato sauce. To put on some of the toppings after the pizza has been baked is another great tip; the flavors get so different. You have the melted cheese and crispy crust just like in an ordinary pizza but with the raw toppings the pizza reaches a new dimension. The freshness from crisp spinach, caviar, raw onion and cold crème fraiche – it´s AMAZING!
After making and eating these pizzas my mind is now set to pizza mode. The only thing I can think of is pizza. What other toppings might be tasty? Could I make a sweet version? What kind of herbs and spices could I use to season the dough in a unique way? And here are some examples which I just have to try out next pizza night:
- Pesto, salsiccia, mozzarella, parmesan, semi dried tomatoes and fresh basil
- Crème fraiche, manchego, pistachio, arugula and serrano
- Cream cheese, peaches, chèvre, rosmary and honey
- Nutella, berries and white chocolate (served with vanilla ice cream)
- Cream cheese, apples, cinnamon, sugar, hazelnuts (served with vanilla ice cream)
And a final tip before the actual recipe; turn on the oven way ahead so it gets REALLY, REALLY, REALLY hot. If you have the privilege of having a superduper hot oven, like 400 °C , well congratulations! The hotter the oven the crispier pizza crust. But if you, just like me, have a regular oven crank it up as high as possible (normally 250-275 °C) and place a tray on the highest or the second highest shelf. Roll out the pizza on a parchment paper and simply slide it over on the hot tray to bake.
Perfect Pizza 2 Different Ways – 2 Trays or 4 Servings
25 g fresh yeast (½ packaging)
250 g water (2,5 dl)
3 tbsp olive oil
1 tsp salt
350-425 g plain flour (6-7dl)
125 + 150 g crème fraiche
100 g approx. mature cheese (I used Präst, but aged cheddar will do the work just as well)
80 g caviar (1 packaging, I used lumpfish caviar, but if you want to go fancy or if there is a special occasion I suggests caviar from bleak)
½ red onion
½ bunch of chives
2 red onions
1 nob of butter
2 tbsp balsamic or red wine vinegar
2 tbsp raw sugar
125 g crème fraiche
100 g approx. mature cheese (I used Präst, but aged Cheddar will do the work just as well)
150-200 g chèvre
65 g baby spinach (1 packaging)
Oven: as high as possible, normally around 250-275 °C
How to do:
Dough: Crumble the yeast into a large bowl. Add lukewarm water (37°C) and stir until the yeast has dissolved. If you want a dough with a lot of flavor – use cold water and increase the proving time. Add olive oil and flour and work for about 10 minutes or until elastic. When 1-2 minutes remain add the salt. Let the dough prove for about an hour in room temperature or until doubled in size. Meanwhile preheat the oven and place a tray inside.
Toppings: Peel and slice the onions for the second topping. Heat up a frying pan. Add the butter and onions and fry on low to medium heat for about 5 minutes or until slightly softened and translucent. Pour in the sugar and vinegar and lower the heat. Let simmer for about 10 minutes or until gooey, sticky and carmelized. Slice the chèvre and grate the amount of cheese needed for both pizzas. Finley chop the red onion and chives for the first topping, put into a small bowl and set aside.
When the dough has proven divide it into 2. Use a rolling pin and roll out the crust on a piece of parchment paper in the same size as the tray. Put crème fraiche on both crusts and spread it out, evenly. Spread over the grated cheese. The first pizza is now ready for the oven. Slide it over onto the hot tray and bake for about 8 minutes or until crispy and golden. Meanwhile cover the second crust with the caramelized onions and chèvre. Repeat the baking process with the second pizza.
Let the first pizza cool down a few minutes on a wire rack before adding the rest of the toppings. Dollop the crème fraiche and the caviar evenly over the pizza and scatter the chopped onion anc chives all over. When the second pizza is ready simply sprinkle the baby spinach on top.
Have a great pizza night!