Author Topic: Playing around with non-traditional toppings  (Read 1082 times)

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Offline Bill/SFNM

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Playing around with non-traditional toppings
« on: October 30, 2009, 02:10:07 PM »
Lately I've been trying to make at least one pizza per batch that is topped with ingredients that I don't normally combine with pizza. Unfortunately, the last few experiments have not gone well (schnitzel pizza, crab in sherry sauce pizza....). Today was a pleasant exception. Very subtle flavors, but they blended together perfectly and were a great contrast to the Ischia crust. :

Duck confit
Mushrooms, garlic, and shallots sautéed with fat from duck confit
Tellegio and Amadeus cheese


 


Offline UnConundrum

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Re: Playing around with non-traditional toppings
« Reply #1 on: October 30, 2009, 05:14:17 PM »
That looks fabulous Bill :)  Do you make your own duck confit?

Offline Bill/SFNM

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Re: Playing around with non-traditional toppings
« Reply #2 on: October 30, 2009, 05:32:01 PM »
That looks fabulous Bill :)  Do you make your own duck confit?

Thank you. Yes.


 

pizzapan