I spent New Years Eve doing all of the things I liked doing most in the year that came before which is what I hear youre supposed to do for a successful new year. Not the least of these things was spending a ridiculous and enjoyable amount of time in the kitchen cooking with the chef while the fella supervised. We decided to do a gluten free pizza party and it was splendid. I worked with two crust recipes Ive tried before with interesting toppings and the chef to my great pleasure tried something purple.
Almond Flour Zatar Pizza
The first crust was the much loved almond flour variety that the fella and I have been making off and on all year. I found out totally accidentally that it comes out it a much better crust texture if you half the recipe and go for a mini sized thinner crust.
Once the crust was par baked I used a pastry brush to slather it with oil from the huge jar of sun dried tomatoes I always have in the back of the fridge. Then I sprinkled it with my newest obsession, zatar seasoning. I added, a wee bit of feta, some grape tomatoes, and marinated artichokes. A couple more minutes in the oven and it was amazing. This was simple but my favorite pizza of the evening, I will be making this again many time over.
Flax Seed Crust with Roasted Veggies
Next up for turning the flax seed focaccia recipe into a crust which worked out pretty well. I halved that recipe too so it would fit into a well greased cake pan. The only problem was once it had moist ingredients and melted cheese on it, the crust got a little too wet. We decided it needed to cook longer or be cooked once, refrigerated, toasted in the oven and then decorated with toppings. This situation will obviously require more experimentation. Oh darn.
On this pizza I wanted to do something more traditional. So I put some left over pasta sauce on it, roasted some veggies, threw on some sun dried tomatoes and covered it all with mozzarella and baby portabellas tossed in balsamic vinegar. It was tasty but the slightly too wet texture of the crust was a bit of a turn off so it wasnt our favorite. The crust did do a good job of imitating the taste of a hearty whole wheat type crust though so Ill continue to play with this one until I get it right.
Purple Rice Flour Crust
The chef will have to explain to the world what he did the create the purple rice flour crust. All I know is it was very yummy and while it was cooking it looked like the surface of the moon and he has the pictures to prove it. So lets all bother him until he posts about that.
What I do know was that the crust had a really nice texture right out of the oven but suffered from sogginess as it cooled. So this crust will require more experiments before its perfect as well. With roasted eggplant, Parmesan, fig vinegar, and a goat cheese red wine reduction sauce it was as near to perfect as I could hope for something that pretty to be.
Leatherwood South African Cab
The only disappointment of the evening was the wine I picked. In my defense my boss at the wine store I work at raved about it saying it was the best Cab in the store in the $11 to $15 range. He almost always has impeccable taste so I believed him, needing something big and tannic to hold up to a bunch of pizzas. Sadly it was a watery very blah wine. You know the kind of wine Im talking about--its fine, not bad but not good. It just tasted like wine it had nothing going on in it.
Happily after dinner we were off to Lindsays to have more sparking wine cocktails than most people could possibly imagine. That helped me to forget the very so so wine. And we got to confuse our friends by serving them the pizza left overs. I did have to bow out to go to bed early, having a low key ringing in the new year with the dog and my favorite guys. But I couldnt have been happier doing it. All in all its been my favorite new years even so far. If you ask me all the other holidays could be improved with pizza.
