This pizza has the sweet end of the flavor spectrum covered in spades: ricotta, reduced cream and roasted garlic. The mozzarella adds the prerequisite gooey-ness. But, it needs a bite. I have black pepper and red pepper flakes, but they aren’t doing it. I’m thinking arugula – a little bitter, spicy and a color contrast. Back to the kitchen!
If you need taste-testers to help you perfect the recipe, just say the word! (arugula does sound like a nice addition).
I’m curious as to what your crust recipe/method is. I’m always trying to perfect my crust!
I predict there will be some in your future.
This is the link to my dough: https://www.austinfoodjournal.com/?p=3551
Have fun!
how about a little something tart on top…maybe capers?
Yes! But, those little suckers roll around on you. Could fly off the pie as you bite if the cheese doesn’t glue them down. There are a couple Italian pickled peppers that might work also.
Arugala would be perfect! It sounds just like my favorite pizza from Pizza Bianco in Phoenix. Only with Chris Bianco not behind the counter making every pizza by hand anymore (bad asthma from coal fired ovens), they are not quite the same.