Last night was sliders and in anticipation of pizza night extra sliders went on the grill. Crumbled sliders make a great next-day pizza topping. Crumbled meatballs from the day before work well too.
Prep usually begins with parchment paper on a pizza peel. Tonight, there were a few inches of parchment paper on the roll. Not enough. There must be another roll of parchment paper around here. Maybe downstairs. Nope.
Managing food allergies is often a strategy of substitutions. Parchment paper, for example, is a substitute for corn meal. A big pinch of corn meal on the peel will allow the pizza to easily slide off onto the stone in the oven. A corn allergy will make the corn meal an issue and pizza dough will not slide off the peel without help.
So what do we use?
Substituting Quinoa almost worked.
After shaping the dough into a pizza, I applied the toppings as fast as I could. Tomato sauce, Italian herbs, Mozzarella, and in this case caramelized onions and mushrooms on one side, and hamburger and meatball on the other. Pepperoni on everything.
When I put the pizza dough on the quinoa I gave the peel a little shake. Everything moved. Good.
Once the pizza was topped, in the warm kitchen, a shake was not moving anything.
On parchment paper, the pizza build goes like this: paper, dough, tomato sauce, herbs, mozzarella, toppings. Toppings are the fun part.
This pizza is topped for meat lovers on one side with hamburger and meatballs. On the other side it is topped with sautéd mushrooms and caramelized onions. Pepperoni everywhere.
This experiment failed although dinner was still quite good.
I shook the peel after first laying out the dough and it looked like the quinoa was going to be a suitable substitute for corn meal. After adding the sauce and toppings, the dough was going nowhere. I ended up sliding some tinfoil under the pizza -it wasn't easy- and cooking it at 450 for 10-12 minutes.
Moral of the story: Do not run out of parchment paper.
Posts
No comments:
Post a Comment