Eccellente What’s on the pizza?
The builder of your oven is offering napoli style wood fired ovens now. Any thoughts?
Thank you! The pizza was garnished with kashk bademjan and buffalo mozzarella. Kashk bademjan (meaning, "sour creamy milk & eggplant") is a traditional Iranian eggplant spread/dip that has ancient origins. It is made of fire-roasted, oriental eggplants crushed and mixed with:
1. Walnut paste,
2. Kashk, which is sheep milk that has been fermented, dehydrated, powdered, and rehydrated into a paste (see the first picture below and this link https://en.wikipedia.org/wiki/Kashk
3. Crushed fresh/roasted garlic,
4. Fresh lemon juice (optional),
5. Turmeric (optional),
6. Salt, black pepper, and smoked paprika,
At last, the mixture is topped with:
1. Dried crushed mint leaves fried in extra virgin olive oil, and
2. Caramelized onions
The second picture, below, shows a kashk bademjan I prepared recently. I neglected to top it with caramelized onions. The last picture, which I downloaded from the internet, shows a kashk bademjan prepared and beautifully topped with kashk, caramelized onions, fried mint, and parsley. I should point out that kashk bademjan can be prepared in many different ways.
I love kashk bademjan, but, in my opinion as an Iranian-American, kashk bademjan on pizza tastes too ethnically Persian; I would not even call it a pizza. However, my wife, who was born and raised in Kentucky and has no Persian background, completely disagrees with me. She thinks it is an excellent topping for Neapolitan pizza.
Thank you for brining to my attention the Neapolitan-style oven built by Giuseppe Crisa of Forno Classico. I am not familiar with this particular model. Upon doing a brief online research, it seems that the oven has a smaller door and flatter dome than my oven. I wished this model was available when Giuseppe built my oven. Good day!