December 2010 Monthly Challenge: "Red and Green"

[Bill/SFNM]

"Red and Green" is the theme for this holiday month. Extra points for avoiding the obvious such as "red" tomato sauce, "green" basil, etc. Points deducted for using food coloring in the dough or cheese. The point of these challenges is to encourage you to make a pizza that is new for you. Please post photos of pizzas you make this month that represent your unique interpretation of the theme. 

Let the games begin!

[buceriasdon]

I'm in, with bells on
Don

[Guts]

Sun Dried Tomatoes and spinach.

 

[buceriasdon]

Kim, great looking pizza.  I like the look of the slivered spinach. Good job.
Don

[Guts]

Kim, great looking pizza.  I like the look of the slivered spinach. Good job.
Don

Thanks Don... just a note here using Sun Dried Tomatoes there is a lot of oil, and I heated them slightly and poured of the oil and put them on a paper towel before putting them on the pie. other wise the oil would run off the pie and make a mess on the stone/oven.

[buceriasdon]

Sun Dried Tomatoes have just started to appear in the stores here, so for years I dehydrated my own and oil packed my own. I love their concentrated flavor on pizza.
Don

Thanks Don... just a note here using Sun Dried Tomatoes there is a lot of oil, and I heated them slightly and poured of the oil and put them on a paper towel before putting them on the pie. other wise the oil would run off the pie and make a mess on the stone/oven.

[PaulsPizza]

I love doing my own oven dried ones with garlic, thyme, EVOO and sea salt. Very very good and less greasy.

Paul

BTW Guts, that pizza looks amazing to me! well done!

[norma427]

I made a small enough version of a white pizza yesterday, for a small snowman.  This is my submission for this months challenge.  The dressings for this red and green pizza were Big Bob’s Gibson’s BBQ White sauce referenced by Bill, green pepperoncini pieces, a green Christmas tree from spinach, and red bell pepper decorations.

This pie was rimmed in the top of my deck oven to get browning.   

Pictures below

Norma

[buceriasdon]

Norma,  I'd be a happy little snowman too!
Merry Christmas, Don

[norma427]

Norma,  I'd be a happy little snowman too!
Merry Christmas, Don

Don,

Thanks for saying you would be a happy little snowman, too.     That little piece of dough was frozen and refrozen two times.  I just wanted to see how it would work out when making a pizza, on Tuesday. because there was a monthly challenge. I had to come up with a quick way of making some kind of red and green pizza.  I was surprised how well that dough baked.  I also thought about how members bake in a WFO, so I took that little pizza on my metal peel and held it up to the top of my deck oven in the last minute of the bake, just for the heck of it.   

Merry Christmas to you, too. 

Norma

[buceriasdon]

After several trials here's my entry. My version of a red pepper Rouille does have tomato puree, red wine vinergar, garlic, and a healthy dose of Sriracha sauce in it. Cheese went on first, then ham, the red pepper Rouille, then the green pepper. The dough is a mimic of Jeff Varasano's dough formula three days chilled in the fridge. Superb crust. A very unique tasting pizza. Oh yea, I should have used one more red pepper to cover better.
Merry Christmas, Don

[norma427]

After several trials here's my entry. My version of a red pepper Rouille does have tomato puree, red wine vinergar, garlic, and a healthy dose of Sriracha sauce in it. Cheese went on first, then ham, the red pepper Rouille, then the green pepper. The dough is a mimic of Jeff Varasano's dough formula three days chilled in the fridge. Superb crust. A very unique tasting pizza.
Merry Christmas, Don

Don,

Your monthly challenge pizza looks amazing!  I really like your moist airy crumb, too. I would have liked to be able to try a slice of your unique pizza.

Norma

[Tscarborough]

I am liking that.  I need to come up with one.  I am baking 10 pies tomorrow, surely I can come up with something...

[dellavecchia]

Don - Amazing crumb on that one.

John

[buceriasdon]

Thanks for the nice words everyone. I just had a couple of slices warmed up and the crumb remained quite good. I am very happy with the consistent results I'm obtaining using an autolyse method in my LBE with the low gluten flours available to me here. I will continue to experiment but it seems this is my "go to" dough.
Merry Christmas, Don

[norma427]

My second submission for the monthly challenge is a deep-dish little pecan pizza pie.  At this time of the year buying all the things to make foods puts me in the red.  Green also has to do with money, safety, nature, growth and harmony.  That is why I put the red and green little trees on the candy.

Norma

[Bill/SFNM]

Roasted peppers (red bell, poblano, hatch) in sherry vinegar and garlic, and mushrooms. The poblanos and hatch chiles are supposed to be green, but they darkened quite a bit from the roasting.

[buceriasdon]

Very nice Bill ! Ok, so the red pepper wasn't roasted? Great looking pizza.
Merry Christmas, Don

[Bill/SFNM]

Thanks, Don. All of the peppers were roasted. The red ones kept their bright color.

Merry Christmas!

Best,
Bill

[buceriasdon]

Well I'll be. Plainly you have access to a different variety than I for red peppers. I do love the sublime depth of flavor that roasting peppers gives.
Don

Thanks, Don. All of the peppers were roasted. The red ones kept their bright color.

Merry Christmas!

Best,
Bill