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pizza-with-smoked-mozzarella-and-lemon-slices

pizza smoked mozzarella and lemon slices

pizza with smoked mozzarella and lemon slicesIf I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list.  Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive oil and cheese.  Hard to believe, though, that tomatoes introduced to Europe from the Americas in the 1600’s were considered poisonous by the locals.  It wasn’t until the 1700’s when the Napolese added tomatoes to their flatbread; the birthplace of pizza.

If you’re like me and experiment with different toppings, you open up a whole new pizza world.  If you’re Italian, the thought of placing fruit on a pizza is sacrilege but hear me out.  I’m not proposing ham and pineapple which, by the way, I enjoyed in my younger days.  However, taste buds do mature and the thought of that combination makes me shudder.  Rather, what I am suggesting is to keep an open mind to toppings that may seem like strange bedfellows.  Consider, for example, how nicely pear and blue cheese go together.  These two toppings are lovely on a pizza.  Or how about a Turkish meat pizza (aka pide or lahmacun) with minced lamb, eggplant and red pepper.  A cracked egg in the middle of a quattro stagioni pizza is another delicious topping before it heads to the oven.  The key to making a scrumptious pizza, is to not overpower the base with many toppings.  This will result in a soggy middle.  Also keep in mind that the base does not always need to be smothered in a tomato sauce.  Some of my most memorable pizzas did not include it.

pizza smoked mozzarella and lemon slices
 
Prep time

Cook time

Total time

 

Pizza is a centuries old meal although 2,000 years ago it looked more like a flatbread with olive oil and cheese. Hard to believe, though, that tomatoes introduced to Europe from the Americas in the 1600’s were considered poisonous by the locals. It wasn’t until the 1700’s when the Napolese added tomatoes to their flatbread; the birthplace of pizza.
Author:
Cuisine: Italian
Serves: 4

Ingredients
  • commercial pizza dough or homemade
  • 4 lemon slices (thinly cut)
  • 1 to 2 cloves garlic, thickly sliced
  • handful or 2 mushrooms, sliced
  • 2 generous handfuls of rocket (arugula)
  • extra-virgin olive oil
  • smoked mozzarella, sliced
  • 4 slices of prosciutto

Instructions
  1. Preheat oven to 520f or hottest setting. In a frying pan over moderate heat add a splash of olive oil and sauté mushrooms until cooked. Add sliced garlic and sauté until golden on both sides. Move to the side of the pan and add lemon slices. Simmer and allow heat to gently soften the lemon slices and flip over. Remove from heat. In a medium bowl, dress rocket with extra-virgin olive oil and a sprinkling of sea salt; toss to combine.
  2. Roll pizza dough out onto a large cookie sheet lined with parchment paper. The paper will help the dough from shrinking back and easier to clean up afterwards. Drizzle extra-virgin olive oil over dough and use your fingers to smear the oil out. Place mushroom and garlic slices on top. Cut lemon slices in half and arrange on dough. Add mozzarella to any bald spots. Place in oven and cook 5 minutes or until bubbly.
  3. Remove from oven and top with dressed rocket and prosciutto slices. Add a splash of EVOO if needed and a light sprinkling of sea salt.

 

mushroom, garlic, lemon slicespizza baseThe Culinary Chase’s Note:  Allow oven to sit at highest temperature for at least 15 minutes.  A hot oven will produce a nice bubbly result.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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