Spanish weird pizza and matching appetizer

😀 I have no idea if this recipe actually exists somewhere outside of my dreams. I just know that I had pizza in Spain where they put eggplant slices on it and drizzled it with honey – and it was the best darn pizza I have ever eaten in MY LIFE. And apparently only that restaurant is risque enough to make such an awesome pizza :S And me. Because I made it for dinner a few days ago 😀

It doesn’t really taste like pizza…. this is a recipe that either you love it, or you hate it. It’s kinda hard to be neutral. It has such a distinct taste :O

You also have to like stinky/smelly/mouldy (and it’s supposed to be like that!?!?!) cheese. At least for the appetizers xD For the pizza just a good ratio is important so one flavor doesn’t overthrow the others.

Even if you don’t like eggplant or some other ingredient, don’t let that scare you away from trying this delicacy. There are people that hate an ingredient by itself but when it’s combined with something else it turns into heaven in their mouths.

Without further due, voilà the recipe 😀

Spanish eggplant and honey pizza

Crust:

– 1 tsp active dry yeast

– 1 tsp sugar

– 2/3 cups warm water

– 1 1/2 cups flour

– 1 tbsp olive oil

Toppings:

– 1 eggplant

– 1 small onion

– 1 garlic clove

– liquidy honey

– mini tomatoes

– gorgonzola cheese

– shredded pecorino/parmesan cheese

Mix the yeast, sugar, and warm water in a pot. Stir vigorously until the yeast is dissolved, or almost dissolved in the water. Put it on an element and heat it to the minimum; make sure it’s not so hot that you can’t keep your finger at the bottom of the pan without getting burned. When the yeast is dissolved, set aside and cover until little bubbles start forming in the mixture. Put the flour in a medium bowl and make a well in it. Pour the yeast and olive oil into it and mix with a spoon until it’s mostly incorporated. Knead with hands until it’s smooth and elastic. Leave in the bowl and cover with a cloth dampened with a bit of warm water until it nearly doubles in size. When the dough is ready, roll it out and place on pans (it makes two pizzas) and start preheating the oven to 450 degrees F. Cut up eggplant into round slices, plum tomatoes into halves, onion into small pieces and mince the garlic. You can try shredding the gorgonzola cheese but if it’s too sticky and bendy you can just cut it up with a knife or crumble it up with your fingers.

Once the dough has risen a bit on the pan, drizzle it with honey and gently spread with a knife. On top place the small bits of gorgonzola and stick in the oven until it’s melted. It should form a thin-ish layer all over the dough. If there’s not enough, add more (if you really like this cheese you can make a thick layer too.) Place the eggplant slices on the dough. On top, sprinkle a bit of the shredded italian cheese and scatter the tomatoes, onion and garlic overtop. Sprinkle on the rest of the shredded cheese. Put in the oven to bake for about half an hour or until the dough is golden brown and the onion is cooked to your liking (I baked it for half an hour and the onion was see-through, and brown at a few tips.)

The appetizer can be prepared while the pizza is baking and then put in the oven to quickly bake the mushrooms and melt the cheese after the pizza is taken out.

     

Mushroom gorgonzola caps

– a paper bag of medium mushrooms

– honey

– gorgonzola cheese (enough to fill the caps)

– 1 country bread baguette or ciabatta loaf

– 1 or 2 garlic cloves, chopped in half

Clean the mushrooms and carefully remove the stalks, so you have a little cup made of the top. Rub honey on the inside of the cap and place a chunk of gorgonzola cheese inside. Do this for all the caps and place on a pan or bakeable plate with the stalks. Bake until the mushrooms are baked or softened and the cheese has melted. While they are baking, cut the baguette/ciabatta loaf into slices and toast with a bit of oil in a pan. Once done, rub the cut side of a garlic clove onto the toasted side. Arrange on a plate with the mushroom in the centre and the bread slices around, or on two separate plates.

-> meant to be eaten as a mushroom placed on a slice of the baguette or bread

It makes a nice, artisan-looking, stinky (cause of the cheese –  it doesn’t actually smell bad :P) homemade meal 😀

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