{"id":6876,"date":"2011-08-23T06:03:38","date_gmt":"2011-08-23T13:03:38","guid":{"rendered":"https:\/\/shescookin.com\/?p=6876"},"modified":"2019-08-07T20:14:21","modified_gmt":"2019-08-08T03:14:21","slug":"sxsw-pizza","status":"publish","type":"post","link":"https:\/\/shescookin.com\/sxsw-pizza\/","title":{"rendered":"Fried Green Tomato Pizza with Marcella Hazan’s Pizza Dough"},"content":{"rendered":"
<\/a><\/p>\n When people ask me what is my favorite food, I’ve never been able to give them a straight answer because I love variety and the unique flavors of so many cuisines. But, if I HAD to pick a favorite, pizza<\/span><\/strong> is certainly at the top of the list, so I was really pleased when Natasha and Lazaro announced that pizza was the theme for August’s Five Star Challenge.<\/p>\n The true origin of pizza<\/span><\/strong> differs depending on the source and whether you’re talking about the etymology of the word “pizza” (Latin), or what culture was the first to start adding toppings to flavor bread (Middle East and Mediterranean), or who invented the edible plate (Greeks). Generally, its agreed that pizza, as we know it, came from humble beginnings; a Galette flat bread with a red sauce, it was a dish of the poor people and sold in the streets of Naples, Italy in the 16th century. Later, after tomatoes were brought to Europe by explorers from the Americas, the sauce was made from oil and tomatoes.<\/p>\n Origins aside, pizza has evolved to gourmet status with a place on the menu of many a fine dining establishment. The pizza’s appeal transcends borders and its versatility knows no bounds – you can have pizza for breakfast, lunch, dinner, and dessert now!<\/p>\n The pizza I created for this challenge speaks to my roots in the South (the S in SXSW<\/span>)<\/strong>, my love of Southwestern flavors (the SW), and the bounty of tomatoes from our garden. This year we planted three varieties of tomatoes: Organic Beefsteak, Heirloom Black Krim, and Sweet Tangerine Hybrid and I used each one in this delicious vegetarian thin crust SXSW Pizza<\/span><\/strong>.<\/p>\n <\/a> We’ve been having a problem with the Beefsteaks developing “blossom rot”, so have been picking them before they mature into their biggest, brightest, beautiful selves – this is the variety I used for the fried green tomatoes. The Black Krim’s have a dark maroon skin with red flesh, they grow to a medium-size which is perfect for bites of pizza, alternated with slices of the extra sweet, golden orange Sweet Tangerine Hybrid. With Marcella Hazan’s dough recipe (thank you, Angela of Spinach Tiger<\/a>), a sprinkling of aged Asiago cheese and the delightful crunch and Southwestern flavors of toasted pepitas and smoky roasted corn – this was a garden fresh, gourmet pizza bursting with flavor that I think you’ll love and that I’ll be making again and and again.<\/p>\n
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