Author Topic: December 2011 Monthly Challenge: "Peppers!"  (Read 11436 times)

0 Members and 1 Guest are viewing this topic.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3772
  • Location: Austin, TX
    • Pizza Anarchy
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #50 on: December 11, 2011, 02:52:46 PM »
Man, Don and Norma, those looked so good they made me make a pizza when I had no plans to do so.

Poblano and Anaheim peppers sliced to rings and grilled with white onion in ghee and cracked black pepper over provolone and Monterrey jack, with some grape tomatoes and a dusting of cilantro and Sarvechhio.


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #51 on: December 11, 2011, 03:04:17 PM »
Tom,

Your Poblano and Anaheim peppers sliced into rings “pepper” pizza sure looks delicious!  ;D  Great choice of  toppings. 

I think I am going to gain weight from just looking at all these gorgeous looking pizzas in this thread.

Norma
Always working and looking for new information!

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #52 on: December 11, 2011, 03:06:45 PM »
Tom, Crack open a cold one and I'm on that.  ;D
Don

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #53 on: December 11, 2011, 03:08:59 PM »
Norma, I'm going to have to cut back looking myself :-D
Don

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #54 on: December 11, 2011, 03:14:47 PM »
Norma, I'm going to have to cut back looking myself :-D
Don

Don,

Lol  :-D  All these members are giving me more new ideas, including yourself.  ;D I love peppers so all these pictures and pizzas really have me interested.

Norma
Always working and looking for new information!

parallei

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #55 on: December 11, 2011, 04:38:24 PM »
Nice work everyone.  All the vibrant colors are a treat.........I'm sure they eat well too. ;D

Online TXCraig1

  • Registered User
  • Posts: 15444
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #56 on: December 11, 2011, 04:41:11 PM »
Tom, I'm loving that one too.
Pizza is not bread. Craig's Neapolitan Garage

Online TXCraig1

  • Registered User
  • Posts: 15444
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #57 on: December 11, 2011, 09:24:29 PM »
Here is one inspired by Don's tuna and Omid's little fish.

Tomato, oregano, sardines, olives, garlic slices, and sliced calabrian Chiles sauteed in EVOO (oil and all spooned over the pie before baking). When it comes to heat, the picture doesn't do it justice. It was SPICY!

This is one of the best pies I've ever made. Talk about a pie made for red wine. I had a bottle of '98 E&E Black Pepper Shiraz open. It's almost "light" for a big shiraz and friuty, round, and really oaky. Together with this pie, the combination was just over the top.

Craig
« Last Edit: December 11, 2011, 09:50:07 PM by TXCraig1 »
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #58 on: December 14, 2011, 06:37:04 PM »
I might as well post the 3 pizzas I made with peppers yesterday.  I have another idea for next week with peppers in the dough, but don't know how that will work.

Norma
Always working and looking for new information!


Online TXCraig1

  • Registered User
  • Posts: 15444
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #59 on: December 14, 2011, 06:51:04 PM »
They all look great - I REALLY like the first one!

CL
Pizza is not bread. Craig's Neapolitan Garage

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #60 on: December 14, 2011, 07:02:19 PM »
<<<<<<<<<<<<<<<<<<<<< what Craig said. Norma, I don't see you having problems with peppers in dough, I don't. :D
Don

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #61 on: December 14, 2011, 07:36:40 PM »
They all look great - I REALLY like the first one!

CL

Craig,

Thanks!  :)

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #62 on: December 14, 2011, 07:38:16 PM »
<<<<<<<<<<<<<<<<<<<<< what Craig said. Norma, I don't see you having problems with peppers in dough, I don't. :D
Don

Don,

Thank you too!  :) I have no idea how peppers in dough are going to work out, but will try.  ::)

Norma
Always working and looking for new information!

Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #63 on: December 15, 2011, 01:08:10 PM »
i know you have thought of this already, but just make sure to decrease your water to account for the water in the peppers.  i neglected to do that and my dough turned into more of a batter, and while it made great bread, I wasn't able to make a pie out of it.   :'( looking forward to your results though!!!  :chef:

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #64 on: December 15, 2011, 02:05:30 PM »
i know you have thought of this already, but just make sure to decrease your water to account for the water in the peppers.  i neglected to do that and my dough turned into more of a batter, and while it made great bread, I wasn't able to make a pie out of it.   :'( looking forward to your results though!!!  :chef:


CDNpielover,

Thanks for telling me about your experiences with using peppers in dough.  I remember reading about them.  To let you know what I am planning on doing is I plan on using dried red and green pepper flakes.  I have rehydrated them and used them on dressings for pizzas before. That works okay for a quick pepper flavor.   I have no idea of how they will work in pizza dough though.  I am going to start a dough tonight if I find time.

Norma
Always working and looking for new information!

Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #65 on: December 15, 2011, 02:07:18 PM »
great, can't wait to see what you come up with!

Offline PHXCobra

  • Registered User
  • Posts: 18
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #66 on: December 15, 2011, 02:45:06 PM »
Has anyone tried putting freshly ground black pepper in the dough?  I am curious as to the effects of it overall.  I have a plan that I will execute probably next weekend but if fresh ground pepper will screw with the dough then I would rather save myself the effort.


Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #67 on: December 15, 2011, 02:47:45 PM »
i haven't tried black pepper, but I have put garlic powder and herbs in the dough, it worked out great!

Online TXCraig1

  • Registered User
  • Posts: 15444
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #68 on: December 15, 2011, 03:04:05 PM »
Has anyone tried putting freshly ground black pepper in the dough?  I am curious as to the effects of it overall.  I have a plan that I will execute probably next weekend but if fresh ground pepper will screw with the dough then I would rather save myself the effort.

It works well in bread. One of my favorite breads is a ficelle with diced prosciutto and cracked black pepper inside. I also make a SF sourdough-type bread with cracked black pepper and rosemary inside. I've never used finely ground pepper. It's always ranged from very coarse to simply cracked.

CL
Pizza is not bread. Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #69 on: December 16, 2011, 06:43:06 PM »
The dressings for this Nancy Silverton’s “pepper dough” pizza were roasted butternut squash that was roasted with olive oil, pepper, and sea salt. The regular peppers were roasted with olive oil and a little bit of sea salt.  Fresh smoked mozzarella grated was blended into the baked butternut squash with a stick blender.  I sliced strips of smoked mozzarella and grated Fontina cheese.  A few dried peppers were rehydrated to be added as an extra dressing, to go with the peppers in the dough.

I don’t know if it was the combination of peppers in the dough with the other peppers, or the butternut squash with smoked mozzarella, or the room temperature dough fermented with fresh yeast, but I thought this pizza really tasted great.  This pizza was baked in my home oven on the stone.

Norma
« Last Edit: December 16, 2011, 07:36:44 PM by norma427 »
Always working and looking for new information!

Offline CDNpielover

  • Registered User
  • Posts: 699
  • Location: Northern New Mexico
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #70 on: December 16, 2011, 07:15:07 PM »
nice!  that looks great! ;D do you have any pictures of the finished crust showing the peppers in it? 

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23848
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #71 on: December 16, 2011, 07:34:47 PM »
nice!  that looks great! ;D do you have any pictures of the finished crust showing the peppers in it?  

CDNpielover,

Thanks!  :)  Although a lot of peppers can't be seen in the crust, I did post a cut slice at Reply 96 second picture down, where some peppers can be seen. http://www.pizzamaking.com/forum/index.php/topic,16033.msg163796.html#msg163796

Norma
Always working and looking for new information!

Offline cosgrojo

  • Registered User
  • Posts: 65
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #72 on: December 16, 2011, 11:37:06 PM »
Cobra- I use fresh ground pepper in most all my doughs. When I got into baking, I was self taught and could only ever think of it from a cooking perspective... If it receives salt, then it must receive pepper. Everything must be seasoned. I really like it, adds a depth of flavor that I have come to expect.

Norma- love it! Non traditional ingredients in pizza dough always gets my attention. It looked great, love the specks of color.

buceriasdon

  • Guest
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #73 on: December 25, 2011, 02:17:55 PM »
My breakfast for Christmas. Same day 90% hydrated AP flour with panela cheese, ham, roasted Anaheim chile with an egg, which broke. I used up the last of my raspberry chilpote sauce as garnish and extra bite. Next time I would arrange the Anaheims so they create a well for the egg and there will be a next time. Sprinkled with red pepper flakes.
Don

Online TXCraig1

  • Registered User
  • Posts: 15444
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: December 2011 Monthly Challenge: "Peppers!"
« Reply #74 on: December 25, 2011, 08:09:01 PM »
Don, that looks awesome. Wow, this has been an incredible monthly challenge!

CL
Pizza is not bread. Craig's Neapolitan Garage