Savory Pie Challenge

Formally the Pizza Challenge Page. 
This is an on-going Scrapbook Page with ideas for pizzas, calzones, focaccias & savory tarts.
Please share any recipes or photos of purchased favorite.
Photos and recipes will be listed as received from the DM community.

September, 2020

Our daughter, Laura, and son-in-law, Terry gave Steve and I a lovely gift for Christmas, a cooking demonstration at Chicago's famed The Chopping Block. Due to the pandemic it took us until just this month to enjoy our gift. We choose the Brunch Al Fresco Demonstration. Since I recently acquired a Weber Grill this demo provided a real boast for my grilling skills. I am sharing photos and recipes with some very helpful tips.

salad2

Two views of the appetizer and salad (top & bottom photo)

salad3

MENU

Prosciutto-Wrapped Grilled Asparagus
w/Toasted Pine Nut Gremoltata
Grilled Romaine Salad w/Crispy Pancetta and Parmesan
Grilled Breakfast Pizza w/Ricotta, Spinach and Egg
Wood Fired Berry Crisp and Amaretti Streusel

EP

I thought this egg pizza amazing.
Steve thought it quite odd!

AC

The crisp is to die for!
Everyone agreed.

CB5
CB1
CB3

Check out The Chopping Blocks ' video demonstrations., especially the one on vinaigrettes and "how to grill a pizza" CLICK HERE to access demos.

BTW ... I noted PLUGRA which is a European butter. Apparently hard to find in U.S. We also discussed "00" (Double Zero) Flour. CLICK HERE to read more about this unique, also hard to find, finally ground flour.

CB4
CB41

June, 2020

spiral-vegetable-tart

"Thinly sliced summer vegetables are the visual star of this spiral vegetable tart.  With a layer of homemade sundried tomato pesto and a flaky pie crust, this tart is as delicious as it is beautiful." - Bunsen Burner Bakery

My friend, AnnW, comes through again with a surprising idea to use up all our garden produce this summer. While not a pizza, we'll just add tarts to our growing savory pie challenge. CLICK HERE to see the article and recipe Ann shares from the Bunsen Burner Bakery (Click right to read about Julie of BBB. What a great website!). You may find a lot of other recipe ideas there as well. If you attempt this Spiral-Vegetable Tart please send photos to share with the DM community. I am waiting for my garden to grow. Once the crop comes in I'll definitely try this colorful creation!

May, 2020

My friend, AnnW, shared the New York Times article on focaccia breads...

She also sent this email a few days later...

"Doing well here.  Spent the afternoon on focaccia.  Unfortunately, by the time I got the dough going I noticed the yeast packet was out of date.  Not by much, but the rise was inhibited by it.  Anyway, here are before and after shots!"

Ann1

UNBAKED...

Ann2

BAKED!!!

Ann your focaccia looks WONDEFUL! Thanks for sharing the article and recipe.

4/12/2020
Eleanor & Patrick's Pizza
"This is the pizza we made on Friday- homemade sourdough crust, Marcella Hazan butter-onion-tomato sauce, lots of mixed mushrooms, parsley, and mixed cheeses -whatever we had in the fridge (Gouda, white cheddar, and Mexican quesadilla cheese)."

EP2
EP1
EP3

4/10/2020
Try this mock wood-oven pizza using an electric oven. Kinda works!

TOPPING: Mix of ingredients found in pantry and refrigerator.

PC2

Assemble toppings from 'frig & pantry
I had bacon, green pepper, can of mushrooms, onions and cheese.

PC1

Make a patch of pizza dough. I used my three ball dough and froze two of the balls. CLICK HERE for recipe.

PC3

Roll dough thin in rectangular shape.

PC4

Line cookie sheet with parchment paper and spread dough as shown above.

PC5

Cover with towel and let rise for 1/2 hour.

PC7

Place raised dough under broiler for 1 to 2 minutes until bubbles appear. Watch closely. This is the bottom of your pizza.

PC8

Flip dough and top with favorites.

PC9

Bake on mid-oven rack at 450 degrees 10-15 minutes.

PC10

Done & YUM!

PC11

My oven DOES NOT have a bottom electric coil. If yours does then be sure to bake on pan.

4/10/2020
Shrimp, Pesto, Tomato & Onion
ala Mike & T

ps
pos
post

From Theresa 4/4/2020

Here is Mike's special salmon pizza. Sweet onion, yellow squash, salmon, grueyre, asiagio,  mozzarella cheeses, tomato sauce .....with homemade dough.

SP2
SP1
SP3
SP4

 Theresa again...
Turns out we all made pizza last night! Nick, Eric made calzones, Lorraine made pizza too !

Original CP

Eric's Calzone (below)

calzone_Moment

The best Calzone I've ever eaten I had at Alice Water's Chez Panisse. On my first visit to her restaurant was on a business trip and happened to have an evening free. Unable to secure a reservation in the main dining room on last notice I ate upstairs where they served a more casual fare of pizzas and calzones, maybe pasta too, I dn't remember. So taken by the wonderful taste of Alice's calzone, I asked if I could buy a cookbook. "Yes," to my greatest delight! I ordered one and when the waitress brought the book I asked if Alice happened to be in the kitchen. Again, yes! I asked if she might autograph it for me. A few minutes later there was Alice carrying another cookbook. I bought both. I have tried numerous times to make the Calzone recipe but it never, never, never comes out as good as the Alice-restaurant version. I use her pizza dough recipe when I have the time, it special.

Nick's Pizza Below

Nick's Pizza