Quote:
Originally Posted by htismaqe
Speaking of gooey, fresh cheese...
Goat cheese makes great pizza too...
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That's why I've been thinking about doing those two variations I mentioned above.
I think the tart conversion just needs the goat cheese melted with some cream to make a sauce to thin out the onion/caper/anchovy flavors a bit. That's shitload of flavor packed into a small area in the tart version and I think it would just be too much in a pizza.
I'm also thinking some toasted pine nuts could be a good addition to the serrano/fruit/manchego combo...
This may be a Dr. Frankenstien's pizza kitchen weekend...because I need an excuse to drink wine all weekend.
