28 October 2013

Pizza jambon-chèvre

How about a pizza with jambon de Paris and fromage de chèvre. Oh, and champignons de Paris too.
Good, and you'd better believe it. It's Jim Lahey's no-knead pizza dough (recipe here).


This goat cheese pizza, made partly to use up some leftover cheese, was better than I imagined it would be.
The good crust didn't hurt. Cut the ham into strips. Cut a log of demi-sec Sainte-Maure goat cheese into thin disks.
Cut the mushtooms, raw, into thin slices and lay them on the pizza after you've put on some tomato sauce.
Bake for a few minutes in the hottest oven possible, ideally on a stone.

8 comments:

  1. yum yum yum -- it's hard to beat pizza -- comforting yet crunchy.

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  2. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
    Aaaaaaaaaaaaaaaaaaaaaaaaaaaah!
    Either my computer has developed smell portals...
    or I'm suffering olfactory overload!!

    In France there is no need to use Mozzarella for pizzas...
    as you've shown here...

    At a street party an Asian neighbour supplied Potato, herb and chevre thin crust pizzas...
    no tomato sauce... he had made a white sauce and used that.
    It was his mother's recipe which she used all the time in Puna!!

    So where do pizzas hail from??

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  3. 18 hours for dough? I'm so not that organised!!!

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  4. Une bonne pizza rustique ! J'aime la nourriture basique et rstique !

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  5. Jim's dough is the best. I agree with Tim. Mozzarella is too bland and (personally), I love gruyere mixed with mozzarella or other kinds of cheese. Almost 4 am here and I wouldn't mind having a slice right now.

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  6. My mouth is watering. The other member of this household is on a diet, which means I haven't had pizza in nearly 2 months (and the last one didn't compare to what you have pictured).

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  7. It's 8AM here. I've never been a pizza for breakfast person but your pizza could make a convert of me!

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