Author Topic: in toppings.  (Read 846 times)

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Offline phillymurf

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  • Location: Los Angeles, California
  • I Love Pizza! in toppings.
« on: October 18, 2013, 01:55:03 PM »
I just fired up my Primavera 70, and it works like a pro.  Now I want to experiment, so I bought a package of dates from a local Italian market.  They have a very tough skin on them, and I'm having a tough time getting the insides out of the fruit.  Does anyone have any thoughts on how to use dates as a topping, or even how to get the skin off the dates?  Thank you!

PS  Attached is my first pizza in the oven.  Good times!

Offline TXCraig1

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Re: in toppings.
« Reply #1 on: October 18, 2013, 03:27:35 PM »
When I use dried fruit, I soak it in rum or some other liquor for a few hours first. It really softens it up. I've enver tried dates on pizza, but I'm guessing that you're right in taking off the skins, however I'd soak before I decided, maybe they will get soft enough.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline adm

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Re: in toppings.
« Reply #2 on: October 18, 2013, 03:36:20 PM »
Don't take the skin off - it's completely edible. Just halve them and pull the stone out. I've never even heard of trying to peel dates :-)

Should be lovely with some blue cheese like gorgonzola or dolcelatte picante. Maybe a bit of prosciutto or similar....