Posted on 15 Comments on A New Pizza Classic, Chez Blork

A New Pizza Classic, Chez Blork

Yes, I hate the term “new classic” too, but what the heck. This pizza is destined to become a classic, chez nous.

It is composed of (in order, from bottom to top):

  • Standard Blork San Marzano pizza sauce
  • A dusting of dried oregano
  • A respectable portion of conventional grated full-fat mozzarella cheese
  • Baby spinach sautéed with a clove of garlic
  • Crimini mushrooms, sautéed.
  • Proscuitto
  • A sprinkle of grated aged asiago cheese — applied after the pizza came out of the oven.

The result:

Kaapow!

The only thing missing is a name. Any suggestions as to what I should call this glorious pie?

Update: here’s a video of me flipping the dough that I used for this pizza:

Blork Flips Out from Ed Hawco on Vimeo.

15 thoughts on “A New Pizza Classic, Chez Blork”

  2. Very nice pizza-pie. You’ve been practicing. You’re almost circular!

    How about “The Lucrezia Blorkia”?

  3. Damn! And there was me thinking I made it up myself!

    Nick; Martine made a video of me tossing the dough over my head. Maybe I’ll put it on YouTube!

  6. Harry, at first glance it’s almost a Lombardi (I’ve made Lombardis a few times already — such as this one) but it tastes quite different. The garlicky spinach and the asiago cheese put a whole different spin on it.

  7. In honour of those who made me love pizza, The Teenage Mutant Ninja Turtle, I suggest you call it the Cowabunga Pizza!

  8. Put the video up on YouTube!! This I gotta see!

  9. Well, Nick, I’m feeling a bit ripped off here, because when I bought this Mac I thought it came with a box full of elves and unicorns that would edit and process the video for me. I was mislead. Apparently I still have to sit here and figure it out (althought it will probably only take a couple of minutes). Maybe on the weekend!

  11. Awesome video, Doc! Next thing you know you’re going to be spinning it under your knees for the Food Channel pizza-spinning competition.

  14. Interesting, you cook the toppings; but the sauce is uncooked. I usually do the opposite. I shall have to try this.

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