Pizzam! Proof that not all crazy ideas are all that crazy...
How it all began...
Last year at Feast of Fields, actually two years ago, but I digress...Mary from Terra Breads and I decided to collaborate on a crazy idea...she was making amazing pizzas in her AWESOME 'husband-built' pizza oven and I was making 'PB&J' sandwiches for the event, they were actually Brioche with Spiced Walnut Butter & Plum Vanilla & Star Anise Preserves and pretty tasty...
Anyways, we combined the two and made a few PBJ pizzas...THEY.WERE. AMAZING!
Patrick & I were on a sales trip in Whistler (yes, I know that sounds rough) and stopped for a snack in the lobby of the Four Seasons and shared a couple flatbreads that were on special, best bar snack ever!
We should make flatbreads for the Picnic's at Vista D'oro, oh and we should use our jam as a base...oh and like those pizza's in Provence, we can garnish with dressed greens....
This is what transpired one night in the kitchen....
|Mise en Pizzam!|
|Simple Pizza Dough (you could easily use frozen)|
|Apricot Tarragon & Riesling Preserve with Duck Confit|
|Heirloom Tomato & Chile Preserve with Pancetta, Bocconini & Fresh Tomatoes|
|Green Tomato & Garam Masala Preserves with Italian Sausage, Fromage Fraise & Cilantro|
|Green Walnut & Grappa Preserves with Truffle Salami, Fermier Cheese, Frisee|
|Finished Tomato & Chile Pizzam with Fresh Basil|
|Finished Apricot & Duck Pizzam Garnished with Fresh Tarragon|
So now all I have to do is get Mary's husband to build me a pizza oven for the deck and we'll be in business! Or win the lottery and build a Pizzam Truck modelled after the Del Popolo truck! (Google it!) Hey a girl can dream!
The Pizzam Menu
Figs & Walnut Wine Preserve with
Proscuitto, Blue Cheese & Arugula
Heirloom Tomato & Chile Preserve with
Pancetta, Bocconcini, Fresh Tomatoes & Basil
Green Heirloom Tomato & Garam Masala Preserve with
Italian Sausage, Fromage Fraise, Cilantro
Green Walnut & Grappa Preserve with
Truffle Salami, Fermier Cheese, Frisee
Apricot Tarragon & Riesling Preserve with
Duck Confit, Alpine Gold Cheese & Fresh Tarragon