647. Pea Shoots

I’ve been on a bit of a homemade pizza kick lately. I got one of those pizza stones, so I’ve gone to the effort of making my own dough, and then topping it with literally everything in my cupboards. On this occasion I tossed a bunch of pea shoots on the side to make it seem like my meal was healthy. Pea shoots are weird because they look like salad, but they taste like cold peas.

647 down, 1149 down

621. Burford Brown Egg

Burford Brown eggs are just a variety of chicken eggs. I tried them a few different ways and I found that they were not hugely different to regular chicken eggs; they just have slightly more orangey yolks, and they have a good, pronounced flavour. I love eggs in all kinds of ways but I always like to have them on a pizza. If you haven’t tried it I really recommend that you do (especially with parma ham or prosciutto). If you arrange all of the other toppings on your pizza, then crack the egg on top. I would always use a fork to break the white up a little and drag it out across the pizza as otherwise you can sometimes end up with little pieces of white that are not totally solid, and I’m not ok with that. I normally find that if I do that and bake the pizza for 10-12 minutes then the white will be cooked and the yolk will still be slightly runny.

621 down, 1175 to go

423. Westphalian Ham

This will be the first of quite a few posts from my trip to Quebec earlier this year. One afternoon we visited the ice hotel, which was insanely cool, and on the way home we stopped at this little Italian restaurant for dinner. I had this pizza for my main, which I loved because, well it was square (I am easily entertained). The base was so super crispy, and it had a really savoury brown sauce instead of tomato, really good. The toppings were spring onions, mushrooms and westphalian ham, which is a dry-cured Acorn-fed pig ham, and was really salty and hammy and delicious. I love ham. All kinds. Pizza is never as good without ham.

423 down, 1373 to go

218. Roman/Globe Artichoke

Well the artichoke wasn’t in my delicious calzone, it was on Pie’s four seasons pizza but you can just about see that in the back of the picture. As far as I can remember, I’ve only had globe artichoke on pizza and it’s always tasty that way (we recently had it as a topping with bacon, olives and capers and it was amazing) but I really want to have one of the fresh ones that is just cooked whole and served with butter. I shall have to find out how to do it and make one, and then I’ll post about it again when I do so I can compare the tastes.

218 down, 1578 to go