We recently put a wood-fired pizza oven on our deck, and boy do I love pizza. One time I overheard these two old guys talking about pizza and they were complaining about the crust at a local pizzeria, “If I want to eat matzah, I’ll eat matzah. If I want pizza I want pizza, not matzah.” But I have to disagree. I really like a thin crispy crust pie, matzah-like.
Pictured here is a delicious combination of matzah, tomato sauce, caramelized onions, Spanish cured chorizo, some grated Parmesean and Cabra Blanca cheese. Kevin, my fellow cheese maker, brought Cabra to my attention as a pizza cheese. You can’t believe how well this melts and it’s just delicious.
You can finish up your pizza party with a dessert pizza – break up some dark chocolate, almonds and Chevre and sprinkle it around the pizza . Bake the crust (it will puff up wherever you don’t have any ingredients, but that’s OK.) While it’s still hot spread some dark chocolate sauce or cajeta (this just happens to be a new product we’re working on – caramelized goat milk) over the top. Top this crazy mess with whipped cream and you’re done.
The recipe for my pizza dough (aka matzah) is posted on our Facebook page.
