Pizza is no longer about topping a piece of dough with tomato sauce and cheese. These days, you are just as likely to find artichokes, smoked salmon and even lobster on your pizza.
Moderation is often a good idea with food, especially when using gourmet ingredients. A few shrimps might elevate your homemade pizza recipe from standard fare to an impressive meal, but topping it with handfuls of shrimps would spoil the subtle gourmet effect.
Fresh herbs should be used sparingly, to allow their aromatic flavor to gently enhance the pizza, but using too many herbs will overpower all the other topping flavors.
Famous Gourmet Pizzas
A slice of the most extravagant pizza in the world is yours for just $125 if you visit Nino’s Bellissima restaurant in New York. This pizza is topped with fresh lobster, creme fraiche, chives and six varieties of caviar.
Domenico Crolla, the famous restaurateur, made the most expensive pizza in the world, which was sold at a charity auction for $2,150. The pizza in question was topped with champagne-soaked caviar, cognac-marinated lobster, venison medallions, edible gold and Scottish smoked salmon.
How to Make a Gourmet Pizza
Gourmet pizza is about as removed from junk food as fillet steak is from a fast food joint cheeseburger. The following recipe for gourmet pizza focuses on adding a light touch of gourmet ingredients to classic pizza ingredients, for a special and unique flavor.
This delicious gourmet pizza recipe is impressive enough to serve at a dinner party or another special event. This recipe makes two medium sized pizzas and you can grill the pizza, rather than baking it, if you like.
Mushroom Ragout Pizza with Goat’s Cheese
You will need:
- 3 cups white flour
- 1 cup warm water
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup whole wheat flour
- 2 tablespoons plus 1 teaspoon olive oil
- 1/2 cup grated mozzarella
- 1/2 cup crumbed goat’s cheese
- 1/2 lb sliced mushrooms (maybe portobello, cremini, shiitake and button mushrooms)
- 1 onion, diced
- 1 teaspoon minced garlic
- 6 dried porcini mushrooms
- Salt and freshly ground black pepper, to taste
- 1 sprig thyme, for garnish
How to make it:
Preheat the oven to 425 degrees F. Bake the porcini mushrooms until they are crunchy, and then let them cool down and powder them in a food processor. Set the powder to one side.
Combine the warm water and yeast and leave it for 10 minutes until it is frothy. Put the white flour, sugar and salt in a mixing bowl and pour in the yeast mixture. Knead it until you have a smooth dough, then cover the dough with cling wrap and leave it somewhere warm for half an hour to rise. Divide the dough into 2 balls and roll them over the whole wheat flour with a rolling pin.
Grease a pair of pizza pans with a teaspoon of the oil. (Omit this step if you are using perforated pizza pans).
Saute the onion and garlic in the rest of the olive oil, and then add the mushrooms and porcini powder. Season to taste. Sprinkle the goat’s cheese over the pizza crust. Spread the mushroom mixture on the pizza crust, and then sprinkle the mozzarella over the top.
Bake the pizza until the dough is cooked and the cheese is golden brown, then serve, garnished with the thyme.