I had the feeling that my wife, who is far too sweet to pour cold water on my passion for baking pizza, was getting a little tired of all the tomato-based pies I have been making a few times a week. We had a good crop of tomatoes from our garden this year, so many of them have ended up on top of pizzas. Anyway, the past week I have been trying non-tomato pies and ran across one new one that is really a winner.
This pie is from the new book from Maurice at Earthstone Ovens, Cooking with Fire - French Family Recipes & More for Woodfire Ovens. The book has a number of very interesting recipes for all kinds of foods that I intend to try soon. I used my standard 2-day, room temp Camaldoli/Caputo fluffy dough recipe and topped the pie with
- seasoned creme fraiche
- emmenthaller cheese
- sauteed onions
- more emmenthaller cheese
On the second pizza, instead of the creme fraiche, I used some leftover Alfredo sauce with some parm and asiago cheese in the sauce. The family preferred this one, but I thought the simplicity of the first one worked better.
I'll try to write a more detailed review of the book after I've tried a few more of the recipe.