We had guests for dinner last night, and I'm blogging about the pizzas that I made because this is where I keep my diary to refer back to. I was goint to make six pizzas but we stopped at four... The first was the Middle Eastern Vegetarian pizza that I made the other day. This time I sprinkled some sumac on top. Once again it was a winner so this is now part of the standard arsenal.
Here are the other three. Nothing too fancy but all worked a treat.
Smoked Salmon, Avocado and Asparagus Pizza
The base has garlic oil and pesto on it, topped with grated gruyere cheese and slices of tomato. Also some sliced fresh asparagus that had been parboiled for 30 seconds. Cooked and then topped with sliced avocado, smoked salmon, basil leaves and sour cream. This is always a winner.
Chorizo, Mushroom and Olive Pizza
Slice two chorizos and saute them over low heat to render away some of the fat. Dry on a paper towel. On the pizza base we put a mixture of tomato paste and BBQ sauce. Then sliced bocconcini cheese, sliced mushroom, chorizo slices, black olives, dollops of ricotta cheese and oregano leaves. After it comes out of the oven, add some fresh parsley leaves and drizzle with balsamic reduction (basically simmer 250ml balsamic vinegar until it reduces to 80 ml).
Spiced Lamb and Pomegranate Pizza
On the base I put garlic oil (cook a bunch of garlic cloves in olive oil in the oven over low heat for an hour or so - you get great garlic and oil!), and some baharat sauce. This is a middle eastern spice blend. Herbie's Spices sell a powdered version. Next I added slices of bocconcini, strips of lamb that had been sauted in a morroccan spice mix (I often use the Masterfoods stuff). Also some chopped fresh tomato and thinly sliced red onion. After it has cooked, sprinkle with pomegranate seeds (or drizzle with pomegranate syrup), dollops of yoghurt, slices of lime or lemon, and coriander leaves. It looked terrific and tasted quite excellent.
I still have stuff in the fridge for the other two pizzas... Perhaps tomorrow night...