Feb 07 2010
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 Comments on “A New Pizza Classic, Chez Blork”
Oh, this is a very old CBC recipe. See here: http://www.youtube.com/watch?v=ZlhU8-nAw2k
Very nice pizza-pie. You’ve been practicing. You’re almost circular!
How about “The Lucrezia Blorkia”?
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!
The “unSuperBowl”
Pizza del Blogia
Though you’ve almost got yourself a Lombardi from here: http://forninopizza.com/Menu.html
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.
In honour of those who made me love pizza, The Teenage Mutant Ninja Turtle, I suggest you call it the Cowabunga Pizza!
Put the video up on YouTube!! This I gotta see!
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!
[...] A quick update to my “New Classic” pizza post from last week: I’ve added the video showing me flipping the dough. Go there now! [...]
Awesome video, Doc! Next thing you know you’re going to be spinning it under your knees for the Food Channel pizza-spinning competition.
I bow…
Now if only the ceiling were higher… ;-)
Interesting, you cook the toppings; but the sauce is uncooked. I usually do the opposite. I shall have to try this.
[...] might recognize this as a slight variation on the “New Pizza Classic, Chez Blork” from a few weeks ago, and you’d be right. (Note that I did give it a light sprinkle of [...]