…like a big pizza pie, that’s amore! So true! It’s been awhile since my last post (been traveling a TON for work, fun, and family matters) and so to welcome myself back into the fold, I chose the Egg, Spinach and Pecorino Pizza (pg. 156).
Since I knew I was only going to be home a week (yes, more traveling), I wanted to pick something that I wouldn’t have to buy too many ingredients for and could use all of. Plus, I love pizza and this one sounded yummy. The only 2 items I was worried about were the sumac and the za’tar spices. Alas, I did not find the sumac (and am not wholly surprised, as Chef mentioned it might need to be specially ordered online), nor did I find pre-mixed za’tar. I did, however, learn how to mix my own za’tar, which is thyme, oregano, marjoram, sesame seeds, and salt (give or take a few ingredients depending on the variation).
I decided to half the recipe, since I’m just cooking for myself and Chef said it makes 6 small pizzas. Once I got home from work, I immediately began the dough, as it needed to sit for 1-2 hours to rise. Then I separated the dough. Since I halved the recipe, I should have had 3 small pizzas, but I just decided to go with 2 (encountering the problem of only 2 baking sheets, as Chef suggested may be an issue for baking 6 pies!).
Then it was onto readying the toppings. I shredded the pecorino cheese. This ingredient, I might add, almost evaded me! I found all kinds of Parmesan (a similar cheese), but spent at least 5 minutes circling the specialty cheeses until spotting, hidden away, a few triangles or “Pecorino Romano” on the shelf.
Then I wilted the fresh spinach. I mixed may za’tar and put everything on the pizzas, trying to leave room in the middle for where the egg would eventually go.
They baked. The middle eastern spice smells flooded my house. Yum! I was getting hungry!
Then out of the oven to add the egg. This did not work out as planned. First, they did not stay in the middle of the pizza, even though I had made spots for them. The dough had not cooked very evenly, so one kind of went off to the side and one was slightly more center. Second, spreading the egg whites over the pizza without breaking the yolk was hard! My first yolk broke My second yolk didn’t, but the whites did not get spread very far. Plus, they kept wanting to slide back to the hole where the yolk was…oh well. I figured it would taste the same.
Then back in the oven for a few more minutes…and…done! They turned out beautifully! Even the broken yolk one looked nice! I couldn’t wait to try it…and it did not disappoint! 5 stars. A great pizza with unique flavors from the spices. The only complaint is my crust was not thin enough, which can be easily remedied in the future.
(No photo in the book to compare…but I think mine is Instagram worthy ;))